Easy Cream Scones For Two Recipes

EASY CREAM SCONES FOR TWO

Steps:

• 1. Preheat oven to 425. Line your baking pan with parchment paper. Use a light colored pan, a dark baking sheet will make your scones dark on the bottom.
• 2. Mix dry ingredients
• 3. Cut in shortening, I use a fork
• 4. Mix almond extract into 1/2 c cream
• 5. Pour most of cream into flour mixture. Stir gently. You want the dough to just come together, not crumbly and not sticky. Add the rest of the cream if needed. I usually use it all. You may even need a little more. It all depends on your flour, environment, etc.
• 6. Put on floured surface and form into a rectangle about 3 x 6. Just press it together, don't knead. I usually cut this in half for 2 square scones. You could cut it into 3 triangles if you want to be traditional. Place on the baking sheet.
• 7. Brush the tops with a little cream and sprinkle with the coarse decorating sugar.
• 8. Place in the freezer for 15 minutes. Yes, DO IT!
• 9. Bake for 12 to 15 minutes until lightly browned. Let cool slightly before serving.
• 10. These are best served with clotted cream, also called Devon Cream, and fruit jam. We Love Strawberry. Devon cream can be found in the dairy section of specialty stores like Fresh Market. Some supermarkets may have it but it's hard to find here.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

LEMON SCONES

Steps:

• In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.