English Cream Scones

Ever have a cup of heavy cream left over from another recipe?  I had a cup left over from making mashed potatoes for Thanksgiving.  It just sat there looking at me, begging to be used in something other than being whipped into pie topping.  AH HA!  Scones!

Many people think of scones as these dry pucks of bread.  Something cross between a muffin and a saltine.  Not these!  I would go to Bread and Chocolate on Grand and Victoria and fork over $3 for these English Currant Scones.  Fluffy, moist, not too sweet.

Milk Chocolate Chip Scones

Time to get out the food processor.  I'm not a fan of using it because they are a pain to clean.   But this recipe...you need it.

Preheat oven to 425 degrees.

2 Cups Flour
1 Tblsp Baking Powder
3 Tblsp Sugar

**Pulse in food processor fitted with a metal blade 4-5 times**

Add 5 Tblsp cold butter cut into small cubes

**Pulse until mixture looks like sand**

Slowly pour in 1 Cup Heavy Cream.

**Pulse until mixture comes together.  It will be sticky.

Add in what ever you like to the mixture.  Suggestions:

1/2 cup mini chocolate chips
Dried Cranberries
White Chocolate
Lemon Zest

After adding your mix-in, plop dough on a floured surface and form in to a 1 inch thick, 12 inch long flattened rectangle.  Transport yourself back to 5th grade geometry...cut dough into equal sized triangles.

Take your scone triangles and brush with heavy cream and sprinkle raw sugar over the top.

Bake at 425 degrees for about 14 minutes or until browned.  Eat warm!