I used to make scones once a week, indulging in a weekend tea ritual with Hubby. Unfortunately, our somewhat hectic travel schedules this past year has precluded the continued observance of said ritual.
But lately, with momentous changes on the horizon, I've found myself yearning for the sweet simplicity of a scone slathered with Devon cream and jam.
A friend who knows I am mad about scones and tea sent me a jar of Spoon's blueberry jam recently to try. Spoon began as a catering company based out of New York and has since ventured out into homemade jams, baking mixes and gift baskets. It seemed the perfect opportunity to bake a batch of scones.
I like scones that are soft, moist and a bit flaky, not cake-y. A friend of mine goes overboard with ingredients and last year presented us with a basket of dense hockey pucks overladen with a plethora of indecipherable additions. I'm rather plebeian in that I prefer just golden raisins in my scones. I figure the goodness of a scone rests the accompanying cream and jam.
Between Pug, me and my cousins, we managed to devour most of the scones. Hubby is coming home from another trip this weekend; I suppose we'll make another batch for him. But alas, the blueberry jam is all gone...
2 cups flour
4 teaspoons baking powder
a dash of salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in the butter and shortening until the dough resembles coarse meal. In a separate bowl, combine the cream and beaten egg, then add the mixture to the dry ingredients. Turn the dough out onto a floured surface. Roll the dough out into 3/4 inch thick sheet and cut into biscuit size rounds. Bake for 12-15 minutes or until nicely browned around the edges. Don't overbake!