Heavenly Scones  

These are light as a feather and melt in your mouth! Serve with Mock Devonshire Cream and jam. Great for breakfast, brunch, or a luncheon!

Contributed by Bev Wirtz—Elkton, Maryland

	x2
2 cups flour	4c
2 T. sugar	¼c
1 T. baking powder	2T
½ t. salt	1t
6 T. butter	¾c
1 egg, slightly beaten	2
½ cup milk	1c
Serving Day
strawberry or raspberry jam
Mock Devonshire Cream

Original Recipe Yield

12 scones

Cooking Day

For light, fluffy scones, prepare this recipe in smaller batches. Don’t work with more than 4 cups of flour per batch. Overworking the flour will result in tough, dry scones.

In a medium bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender (or 2 knives), cut in the butter until mixture is the size of small peas. Make a small well in the middle of the flour mixture and add egg and milk. Mix just until incorporated. Working on a lightly floured surface, shape dough into 2 rounds. Cut each round into 6 pie-shaped wedges. Carefully wrap each wedge in plastic wrap. Place the wedges in a single layer in a large freezer bag and freeze.

Serving Day

Prepare Mock Devonshire Cream. Preheat oven to 425 degrees. Take out desired number of scones, unwrap, and place frozen scones on a lightly greased cookie sheet. (Do not thaw scones.) Bake for 10–12 minutes or until light golden brown. Serve by splitting the scone and topping with a dollop of Mock Devonshire Cream and your favorite jam.

Mock Devonshire Cream

½ cup whipping cream

2 T. powdered sugar

½ cup sour cream

In a chilled bowl, whip cream until medium-stiff peaks form, adding sugar during the last few minutes. Fold in sour cream and blend. Can be made ahead and refrigerated. Mock Devonshire Cream will keep in refrigerator for about 3–4 days. Yield: 1½ cups.