Tuesday, October 6, 2015

Scones with Devonshire Cream {try a new recipe}

My young friend, Jaime, began a blog a couple months ago. The very first recipe she shared was this one for scones. We've made them a couple times, with a couple tweaks of our own.


2 cups flour (we used fresh ground whole wheat flour)
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
2/3 cup buttermilk

Combine dry ingredients; cut in butter, then add in buttermilk. We have found that with the fresh whole wheat flour, the dough seems rather moist. (When we made the peach scones, we added two drops of lemon essential oil along with the liquid ingredient). Add fruit. (Our first batch was frozen blueberries, about 1 cup. The second time we made the scones, I diced up a can of peaches to add in). Form into a circle on the baking sheet. Sprinkle with coarse sugar (we used Florida Crystals).

Bake at 400 degrees for 15-20 minutes, maybe even a little longer.

Devonshire Cream

1 8 ounce package of cream cheese
1/4 cup sour cream
6 Tablespoons powdered sugar
(1-2 drops lemon essential oil; we might try orange sometime)

Beat together until smooth.

Serve scone with a dollop of cream. Enjoy!


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