SCONES FOR HIGH TEA

I held a high tea for family and had to have scones with clotted cream, amongst other yummy treats. Everything went over well and as usual, I made way too much food. I made:

• Raspberry and White Chocolate Scones (scroll down for recipe)
• Mini Turkey & Brie Croissants with greens tossed in a homemade herb and garlic balsamic
• Cucumber with Herbed Cream Cheese and Fresh Dill Finger Sandwiches
• Curry (mild!) Egg Salad Sliders
• Store bought macarons
• Store bought mini cream puffs (I <3 Costco!)
• Mini Key Lime Cupcakes with Buttercream Icing
• Blackcurrant Tea and Orange Dreamscicle Tea

Of course during the rush of getting everything on the table, I forgot the Devonshire Cream. I found the jar of it yesterday so thought I would put it to good use and make some scones for breakfast. As I’d just picked a small bowl full of strawberries, from the plants on the deck, I added those. I took about half a cup of whipping cream, whipped it up and added the Devonshire Cream and whipped again until blended. Soooo yummy. I wish I had some essence of strawberry to put in it, I think that would have been just the perfect added touch. Alas, I only had vanilla.

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Strawberry Scones

Ingredients

Basic ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 tablespoon white sugar
• 1/4 cup COLD butter
• 3/4 cup buttermilk*

Strawberry White Chocolate Scones

• Fresh strawberries
• 1/4 cup white or dark chocolate chips
• 1/2 whole nutmeg grated

Instructions

• Combine the dry ingredients and grated nutmeg in a medium sized bowl.
• Cut in the butter and crumble quickly with your fingers until it forms a rough granular texture.
• Add the berries and chips and toss to mix.
• Add about two thirds of the buttermilk and begin to form a dough. Add the rest slowly until a ball has JUST formed. (It may be a bit lumpy and unwieldly due to the berries. Get it to the point where it all sticks together without overworking the dough.
• Form into a flattened circle about the circumference of a dessert plate.
• Cut in half, form each half into another circle.
• Cut each circle into quarters.
• Place on a silpad on a baking sheet and bake for 18-22 minutes at 425°F until they are browned and when tapped sound a bit hollow.
• Remove from oven and let cool for a couple minutes before serving with some Devonshire Cream that has been blended into some whip cream.

Notes

* If you don't have buttermilk, put 1 tablespoon white vinegar into 1 cup white milk and set aside
** If you would like a berry scone, add just before you add in the milk. If you want to use raspberries, I would use frozen so they don't get mushed.