This is a variation of my Victorian Cream Scones. Serve it with Devonshire Cream and Strawberries for an English breakfast treat. This recipe is a little more moist and tender than the traditional scone. Chopped dried apricots can be substituted for the currants. As a variation, add 2 tablespoons of toasted chopped almonds.
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup cold butter or margarine, cut into 4 pieces
1/3 cup dried currants
2 eggs
1 cup cream
In the large bowl of an electric mixer, beat
together first 5 ingredients until butter is finely dispersed.
Beat in currants. Thoroughly beat together eggs and cream and,
with the motor running, slowly add to the flour mixture just until
blended. Do not overbeat. Spread dough evenly into a greased 10-inch
springform pan. Bake at 350° for 30 minutes or until top is
golden brown. To serve, cut into thin wedges. Yields 12 slices.
Devonshire-Style Cream:
8 ounces low-fat cream cheese, softened
1/4 cup half and half
1/4 cup low-fat sour cream
2 tablespoons sifted powdered sugar
1/2 teaspoon vanilla
Beat cream cheese until light and fluffy. Beat
in remaining ingredients until blended. Place mixture in a bowl,
cover securely with plastic wrap and refrigerate for 4 to 6 hours.
Overnight is good, too. Yields 1 1/2 cups.
Devonshire-Style Cream
8 ounces cream cheese, softened
1/4 cup cream
1/4 cup sour cream
2 tablespoons sifted powdered sugar
1/2 teaspoon vanilla
Beat cream cheese until light and fluffy. Beat in remaining ingredients until blended. Place mixture in a bowl, cover securely with plastic wrap and refrigerate for 4 to 6 hours. Overnight is good, too. Yields 1 1/2 cups.
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