Tuesday, July 13, 2010

Dreemskerry Scones

2 c. flour
2 T. sugar
1 pinch salt
1 T. baking powder
½ C. margarine, shortening or butter
2 eggs
½ C. buttermilk or part cream
½ C. cranberries, blueberries or candied ginger and lemon rind (opt.)  
Preheat oven to 425 degrees.  Cut in the shortening into the dry ingredients just the way you would do to make piecrust…(use a pastry cutter or your fingers.)  Beat the eggs then add milk.  Stir wet ingredients into the dry ingredients with a good dose of love and humor.  (Additional flour may be added if dough is too sticky.)  Pat out onto a well-floured board and form a square about 1½ inches thick.  Cut into scone sized squares and place on a greased and floured cookie sheet or a cookie sheet lined with parchment paper.  Blow a kiss into the oven for absent loved ones.  Think nice thoughts for 12 minutes and then you’re ready to enjoy!  If you want to make the scones a little more fancy, you can use cookie cutters to cut them out before baking (i.e. hearts or stars).  Serve with Lemon Curd and Devonshire Cream.
Lemon Curd
4 eggs
2 C. sugar
⅛ tsp. salt
¼ C. butter
½ C. fresh lemon juice 
2 T. grated lemon zest
Beat together eggs, sugar and salt.  Stir in butter, lemon juice and lemon zest.  Cook in double boiler until thick, about 30 minutes, stirring frequently.  Cool to room temperature; store in refrigerator.  Curd is thicker when cold.  Makes about 1½ cups.  
Devonshire Cream
½ C. heavy whipping cream (or 8 oz. softened cream cheese)
¼ C. powdered sugar
¼ C. sour cream
Using a chilled bowl, beat the ½ cup heavy whipping cream until medium-stiff peaks form.  Add the sugar in the last few minutes of beating.  (If using cream cheese, just mix in sugar.)  Fold in sour cream and blend.  Makes 1½ cups.  This is a lovely substitute for English clotted cream.   -Shauna Sabey-

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