So Tuesday Stephanie made Lemon Scones and two types of Devonshire Cream.  Here is a picture of the scones right out of the oven and a close – up picture.        .

So she was trying out a new recipe for Lemon Scones per a request from Sue-Ellen because I could swear she had made me some lemon scones once but she says she hadn’t, that she had shared one that she had bought at a little bakery in Westerly. But she loves to bake so she went off to find a recipe and try it out.  She found a website www.farmgirlfare.com and here is the recipe.

FarmGirl says this recipe is a variation of her currant scone recipe from her bakery days, she added that you can fancy them up by adding currants or sprinkling with coarse sugar. We didn’t have the course sugar so she sprinkled them with regular sugar. The recipe says it can make 8 large scones or 12 smaller ones but I like mine even smaller so I think you could get about 18 out of this recipe , the ones above more than covered the palm of my hand. If you want to make smaller scones just divide the dough into two circles and reduce the cooking time. FarmGirl likes to use local and organic ingredients and loves to use Meyer lemons for this recipe but says regular old lemons work fine as well.

Meyer Lemon Scones

3 1/2 to 3 3/4 cups organic all-purpose flour

1/2 cup granular sugar

1 TBSP + 1 tap baking powder ( make sure it’s fresh)

1/2 tsp baking soda

1 tsp salt

2 tsps ( or more ) finely chopped or grated Meyer lemon or regular lemon zest, rubbed with a little sugar to bring out the flavor

1/2 c. (1 stick/ 4 oz ) organic butter, chilled & cut into small pieces

1/2 c Meyer lemon juice ( from about 2 Meyer lemons ) or regular lemon juice

1/2 c organic milk, preferably whole

2 TBSP Yogurt ( homemade yogurt is delicious and easy to make)

2 large farm fresh eggs

1/2 tsp pure vanilla extract

Optional egg glaze:

1 egg and 2 TBSP milk, beaten well with a fork     Course sugar, such as turbinado, for sprinkling on top

Optional additions:

3/4 c currants or organic raisins

Directions:

Heat oven to 400 degrees.

In a large bowl, combine 3 1/2 cups of the flour, the sugar, baking powder, baking soda, salt and Meyer lemon zest.  Using a fork, pastry blender or your fingers, cut the butter into the flour mixture until it forms corse crumbles with some larger pea – sized chunks.  Add currants or raisins if using and toss gently until combined.

In a small bowl or large measuring cup, combine Meyer lemon juice, milk, yogurt, eggs and vanilla and beat with a fork until blended.

Gently fold the milk mixture into the dry ingredients, mixing lightly with a rubber spatula just until blended.  Add up to a 1/4 cup additional flour if it’s too sticky to work with.

On a floured surface, gently pat the dough into a 1-inch thick circle ( about 9 inches in diameter). With a sharp knife (I use a large serrated knife dipped in flour), cut the circle into 8 wedges and place them on a heavy-duty baking sheet lined with unbleached parchment paper.

Use a pastry brush to cover the tops and sides of the scones with the egg glaze if desired, sprinkle with coarse sugar if desired, and bake until golden brown, about 20 to 25 minutes.

Cool the scones on a wire rack. Serve warm, or cool completely and store in an airtight container or freeze.  Defrost at room temperature, or put frozen scones directly in the oven to reheat.  I heat them in my convection toaster oven, wrapped in foil for the first several minutes so they don’t get to brown on the outside, and then unwrapped so they crisp up nicely.

      This was the recipe we liked best of the two she made, but they were both good.

From the joy of baking at www.joyofbaking.com  here is the

Devonshire or Devon Cream Recipe

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate until serving time.

Makes about 1 1/2 cups

Note: This can also be used as a filling for tarts or with fresh berries.

4 ozs mascarpone

1 c heavy whipping cream

1 tsp vanilla extract

1 or 2 TBSP granulated white sugar

Zest of lemon or lime ( optional)

Here is the second recipe from  www.theculinarylife.com    by Stephanie Stiavetti

” Emergency” Quick and Easy Devonshire Cream Recipe

Summery: This quick and easy Devonshire Cream recipe comes close to the taste of genuine clotted cream, with about 8 seconds worth of work instead of 8 hours. Yields about 1 1/2 cups Devonshire Cream.

Ingredients:

1   package of cream cheese, at room temperature

1/2 c sour cream, at room temperature

1 TBSP sugar ( use more or less, if you prefer)

In a large bowl, combine cream cheese and sour cream.  Beat well with a hand mixer until well blended.  One teaspoon at a time add sugar and beat well, stopping when your clotted cream is as sweet as you like. Store up to one week in a sealed container, kept in the refrigerator.

  Here she added a little Raspberry Jam that Denny loved.

If you all try these you’ll have to let us know what you think and Stephanie my gel Friday will continue the hunt for the perfect Devonshire Cream recipe and will probably try more scones out too. BTW Stephanie is vacationing in California with my parents. I sent her out there on a one way ticket, hoping she might find a Scottish man out there so I don’t have to buy her a return ticket, lol.

Enjoy everyone, oh and today is my da’s birthday, he’s a young 68 and he is enjoying having Miss Stephanie with him this year, our gel Friday can fix him something sweet.

Stephanie Gel Friday

Z Seawitch

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