Currant scones with ‘devonshire’ cream
Currant Scones with ‘Devonshire’ Cream recipe
Other Bed and Breakfast, Country
- 3 cups self-rising flour
- 1/4 cup sugar
- 1 cup milk (or cream)
- 1 stick butter, cut in pieces
- 1/4 cup light brown sugar
- 1/2 cup currants
- ‘Devonshire’ Cream
- 1 cup sour cream (non-fat)
- 2 to 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 400 degrees. Sift flour and mix in sugar and currants. Add butter and rub in. Stir in milk to form a sticky dough. Knead on floured board until just combined. Form into a ball and flatten to about 3/6 inch thick. Cut with heart-shaped cookie cutter and place on cookie sheet. Bake approximately 12 minutes.
‘Devonshire’ Cream: (this is the clotted cream that rises to the top of the milk in Devon, England) Blend ingredients together and chill.
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