Recipes

 

Cream Scones

 

2 C flour

1/4 C sugar

1 T baking powder

½ t salt

5 T chilled unsalted butter, cut into 5 slices

1 C heavy cream

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Mix flour, sugar, baking powder and salt in large bowl. 

Cut in butter until mixture resembles coarse meal.

Add cream and stir until dough begins to form, about 30 seconds. 

Form dough into balls (3 oz each) and flatten to about 3/4 inch.  Place scones onto sprayed baking sheet. 

Bake at 425° for 7-8 minutes until just turning golden brown.  Makes 8 scones.

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Flavor Variations

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Apple Cinnamon:  Add 1t cinnamon and 1t allspice to dry mix.  Reduce cream by ¼ and replace with ¼ C cinnamon liqueur.  Add in cinnamon baking chips, dried candied apple pieces and/or freshly cut apple chunks to total 1/3 cup.

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Berries:  Frozen berries work best.  If your berries alone do not add enough flavor, try one of the following:  dried fruit, liqueurs, extracts, and/or same flavor baking chips.   I use Lorann Baking Emulsions and Amazon carries a good variety of flavored baking chips.

 

Cherry Amaretto:  Reduce cream by ¼ and replace with ¼ C Amaretto Liqueur or Almond Extract.  Add in cherry chips, white chocolate chips, or maraschino cherries totaling 1/3 cup of add-ins.

 

Cranberry Orange: Reduce cream by ¼ C and replace with ¼ C cranberry sauce and 2t orange extract.  Fold in ¼ C craisins.

 

Lemon & White Chocolate: Add 2t lemon extract. Fold in 1/3C white choc chips.

 

Peppermint:  Add 2t peppermint extract and 1/3C chopped Peppermint Andes Mints. 

 

Pumpkin:  Add 2t pumpkin pie spice to dry mix.  Reduce cream by ¼ C and replace with ¼ C canned pumpkin.

 

Snickerdoodle:  Add 2t cinnamon to dry mix and sprinkle cinnamon & sugar on top before baking.

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Lemon Curd

2 t lemon zest (set aside)

½ C freshly-squeezed lemon juice (set aside)

1 ¼ C sugar

4 eggs + 1 yolk (for thickness & color)

12 T butter (cut into 1T slices)

 

Beat sugar and eggs about 3 min until light and fluffy.  Stir in lemon juice.  Transfer to saucepan.  Over low heat add 1T butter at a time until all is melted.  Raise heat to medium and stir about 5 minutes until mixture thickens.  Add zest.  Cool to room temp then store in containers with lids.  Use within 10 days.  Freezes well. 

 

Clotted Cream

1 ½ C heavy cream

1 C unsalted butter softened

12 oz cream cheese softened

½ C powdered sugar

1 t vanilla

pinch of salt

14 oz can sweetened condensed milk

 

Whip heavy cream to stiff peaks and set aside.  Beat butter and cream cheese on high speed for 3 minutes until light and fluffy.  Add powdered sugar, vanilla, salt and sweetened condensed milk. Beat for 2 minutes until well combined.  Fold in prepared whipping cream.  Best used within 48 hours.

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