|
|
|
|
Scones:
2 cups self-rising flour*
1 tablespoon granulated sugar
1-1/3 to 1-1/2 cups heavy (whipping) cream
Honey Lemon Cream:
1 cup heavy (whipping) cream
2 teaspoons fresh squeezed lemon juice
2 tablespoons Burleson's Clover Honey
Preheat oven to 450º. In medium bowl, stir together flour, sugar and cream until dough forms a ball. Turn dough out onto surface dusted with additional flour. Fold dough in half 5 to 7 times to knead (do not overwork dough), adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to ½- to ¾-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into rounds. Place on baking sheet coated with cooking spray, on parchment paper or on a silicone mat. Bake at 450º for 8 to 10 minutes or until golden brown. Meanwhile, in medium bowl, whisk together 1 cup cream and lemon juice. Whisk in honey. (It will thicken, slightly.) Spoon over warm scones.
Makes 9 to 10 scones.
*You can substitute all-purpose flour by adding 1-½ teaspoons baking
powder and ½ teaspoon salt for each cup called for in the recipe.
|
|
|
|
|