Cream Scones
Ingredients
Cream
Cream cheese softened…………1 C
Confectioners icing sugar……1 Tbsp
Vanilla essence……………………½ Tsp
Whipping cream………………….¼ C
Desiccated coconut………………3 Tbsp
Jam of your choice………………..2 Tbs
Scones
All purpose flour………………………2 C
Sugar……………………………………..¼ C
Baking powder………………………..3 Tsp
Salt………………………………………..¼ Tsp
Cold butter……………………………..1/3 C
Dried cranberries…………………….½ C (if unavailable substitute with raisins)
Chopped pecans or walnuts………½ C
Lemon rind………………………………1 Tsp
Whipping cream, divided………….1 C plus
Preparation
1)For the cream; beat cream cheese, confectioners' sugar and vanilla until light and fluffy. Gradually beat in the whipping cream to reach a spreading consistency. Stir in the coconut. Refrigerate for 1 hour.
2) For scones; combine the flour, sugar, baking powder and salt in a mixing bowl. Rub in the cold butter until it resembles fine crumbs. Add cranberries, pecans and lemon rind. Stir in the cream rapidly until moistened.
3)Knead the dough gently 4-5 times on a floured surface and divide in half; shape each portion into ball. Flatten each ball into 6-inch circle; and cut each circle into 8 equal wedges. Place the wedges 1-inch apart on a baking sheet. Brush them with the remaining cream on top.
4) Bake in a preheated over at 375 F/ 190 C for 10-15 minutes or until a toothpick inserted comes out clean. Remove on wire racks.
5)Serve warm with the prepared cream and any jam of your choice.
Yield
16 scones and 1 C cream
By Anand Lila Devi Dasi
Cream
Cream cheese softened…………1 C
Confectioners icing sugar……1 Tbsp
Vanilla essence……………………½ Tsp
Whipping cream………………….¼ C
Desiccated coconut………………3 Tbsp
Jam of your choice………………..2 Tbs
Scones
All purpose flour………………………2 C
Sugar……………………………………..¼ C
Baking powder………………………..3 Tsp
Salt………………………………………..¼ Tsp
Cold butter……………………………..1/3 C
Dried cranberries…………………….½ C (if unavailable substitute with raisins)
Chopped pecans or walnuts………½ C
Lemon rind………………………………1 Tsp
Whipping cream, divided………….1 C plus
Preparation
1)For the cream; beat cream cheese, confectioners' sugar and vanilla until light and fluffy. Gradually beat in the whipping cream to reach a spreading consistency. Stir in the coconut. Refrigerate for 1 hour.
2) For scones; combine the flour, sugar, baking powder and salt in a mixing bowl. Rub in the cold butter until it resembles fine crumbs. Add cranberries, pecans and lemon rind. Stir in the cream rapidly until moistened.
3)Knead the dough gently 4-5 times on a floured surface and divide in half; shape each portion into ball. Flatten each ball into 6-inch circle; and cut each circle into 8 equal wedges. Place the wedges 1-inch apart on a baking sheet. Brush them with the remaining cream on top.
4) Bake in a preheated over at 375 F/ 190 C for 10-15 minutes or until a toothpick inserted comes out clean. Remove on wire racks.
5)Serve warm with the prepared cream and any jam of your choice.
Yield
16 scones and 1 C cream
By Anand Lila Devi Dasi
