First, we’ve extended our giveaway another week. If you’d like to win a iced tea gift basket click here.
Yesterday while shopping at Wegmans I came across clotted cream, otherwise known as Devonshire Cream. This stuff is DELICIOUS on scones. So, I did what any other tea & baked goods loving girl would do. I went home & baked up some scones.
(Photo by Katie Ring)
Yep, look pretty good don’t they? I ate them with Stonewall Kitchen’s Peach Amaretto jam and the clotted cream. They weren’t that hard to make either so I suggest giving them a try!
- 2 3/4 cups flour
- 1/3 cup sugar
- 3/4 teaspoon coarse sea salt
- 1 tablespoon baking powder
- 1/2 cup cold butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup half whole milk
In a large bowl mix dry ingredients. Mix in butter with a fork or pastry blender until the mixture is crumbly. Mix remaining liquid ingredients in another bowl. Add liquid to the dry mix just until it is combined — do not over mix! Dust a non-coated metal baking sheet with flour. Divide the dough into two balls and flatten them on the baking sheet until they are around 1″ thick pancake-like shapes. Freeze for 30 minutes. Meanwhile, preheat oven to 425.
Cut the “pancakes” into 6 pieces like a pie. Separate the peices and about 1/8″ to form a wider pie. Brush the pies with milk and then sprinkle with sugar on top to taste. Bake for 25 minutes. Use a metal spatula to remove scones and place on cooling racks. Serve warm or cool to room temperature and then store in an airtight container. Serve with your favorite tea!