Tea Time Scones and Faux Clotted Cream

By: VA Egg Council
By: VA Egg Council

Ingredients

Scones

- Cooking spray
- 3½ cups all-purpose flour
- ½ cup sugar
- ¼ cup craisins
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter or margarine (12 Tablespoons)
- 4 eggs
- ½ cup non-fat milk
- 1 egg white, beaten

Faux Clotted Cream

- Equal amounts thawed Cool Whip (full fat) and Whipped cream cheese (full fat)
- Honey to taste (opt.)
- Lemon juice to taste
- Vanilla extract to taste.

Directions

Scones

Preheat oven to 425°F. Coat baking sheet with cooking spray.

In a large bowl, stir together first five ingredients. With pastry blender, cut in butter to resemble coarse crumbs.

In medium bowl, beat together eggs and milk. Add egg mixture to dry ingredients. Stir only until ingredients cling together.

On floured surface, with lightly floured hands, pat dough to ¾ inch thickness. Cut into 6 rectangles (or squares). Cut each rectangle or square in half, diagonally. You should have 12 triangles.

Place scones on prepared cookie sheet. Brush with beaten egg white. Sprinkle with coarse sugar (like Hawaiian sugar). Bake for 10 -12 minutes or until golden brown. Remove to wire rack to cool. Makes 12 scones

Serve with faux clotted cream and jam or lemon curd.

Faux Clotted Cream

Bring cream cheese to room temperature. Combine that and the Cool Whip.

Add honey (about 1 tablespoon if you like sweet toppings or none if you don’t) and the lemon juice and vanilla extract – to taste.

Mix well. Chill. Serve in a bowl, along with jam on scones.
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