Christmas Cream Scones
These are the lightest, most delicious scones you'll ever eat. I was surprised and suspicious at the lack of butter in the scones, but the result is remarkable. You'll never want to go back to the cold compacted scones at the cafe. They are best right out of the oven, but will be still good the next day (if there's any left).
I received this recipe as a Christmas gift years ago with a cellophane bag of the dry ingredients, all ready to mix. I copied the idea this last Christmas and I think everyone enjoyed receiving an easy and yummy breakfast.
These are the lightest, most delicious scones you'll ever eat. I was surprised and suspicious at the lack of butter in the scones, but the result is remarkable. You'll never want to go back to the cold compacted scones at the cafe. They are best right out of the oven, but will be still good the next day (if there's any left).
I received this recipe as a Christmas gift years ago with a cellophane bag of the dry ingredients, all ready to mix. I copied the idea this last Christmas and I think everyone enjoyed receiving an easy and yummy breakfast.
2 cups flour
¼ cup sugar
1 tablespoon baking powder
½ tsp. salt
½ cup dried cherries (or cranberries)
1¼ cups heavy whipping cream
2 tablespoons melted butter, to brush on top
2 tablespoons melted butter, to brush on top
Combine dry ingredients with cream and knead gently on lightly floured surface just until dough holds together.
Pat into ½ inch thick round. Cut into 12 wedges and place on baking sheet.
Top scones with 2 tablespoons of melted butter and dust with sugar.
Bake at 425 degrees for 15 minutes until golden. Serve warm with butter and jam.
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