Mrs. Salisbury’s Cream Scone
Preheat Oven: 400 Degrees
Bake for 12-14 minutes (check side of scone)
Serves: 8
2 c all-purpose flour
1 T sugar
½ t salt
1 T baking powder
1 1/3 c heavy cream
(1 egg white + 1 T water)
In a medium sized bowl, mix flour, sugar, salt and baking powder with a wire whisk. Make a well and add heavy cream at once. Stir with a spoon. Knead dough lightly in bowl. Plastic wrap on counter for easy clean up. Dust lightly with flour and divide dough in ½. Knead lightly and form a disk that is 1 inch thick. Cut into (4) even triangle pieces with a knife and repeat for 2nd piece of dough. Place on ungreased baking sheet.
Mix 1 egg white with 1 T of water and brush the top of the scones for a shiny finish. Sprinkle with sugar.
Split scones, spread with butter and jam or cool a bit, split, butter and top with berries and whipped cream.
In a plastic freezer bag, freeze scone dough cut in triangles. Bake scones frozen. Drop oven temperature to 375 degrees and bake 15-18 minutes. Check the sides to see if done.
If adding blueberries or dried fruit, toss with flour mixture then add cream and form dough.
*Do not overwork a quick bread!
Serve and Enjoy!
