he traditional
way to eat cream scones is to split them in half and then spread each half with
jam and clotted cream. To make them more convenient, I decided to fill the
scones with the jam before baking, and then top each baked scone with a dollop
of cream (clotted or softly whipped). These are the perfect 'take along'
food, either with or without the dollop of cream.
The lovely golden brown
color comes from coating the tops of the just baked scones with powdered sugar
and then placing them under the broiler until the sugar melts. Although I
have filled the scones with raspberry jam you can use any flavored jam or
preserves you like. As I have said before, scones are at their best
freshly baked, when the outsides are wonderfully crisp and the insides are soft
and flaky. Storing them for a few days still keeps their flavor intact,
the only difference being that the outside crust does soften.
Preheat oven to 375
degrees F (190 degrees C) and place rack in middle of oven. Line a cookie sheet
with parchment paper.
In a large
bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter
into small pieces and blend into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. Stir in the lemon or
orange zest. In a small measuring cup
combine the whipping cream, beaten egg and vanilla. Add this mixture to the
flour mixture. Stir until just combined. Do not over mix.
Transfer to a lightly floured surface and
knead
dough gently four or five times and then divide the dough in half. Pat or
roll each half of the dough into a circle
that is about 8 inches (20 cm) round.
Spread the jam on one round of the dough and then place the second layer
of dough on top of the jam, gently sealing the edges. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles).
Place the scones on the baking sheet. Make an egg wash of one well-beaten egg
mixed with 1
tablespoon milk and brush the tops of the scones with this mixture.
This helps to brown the tops of the scones during baking.
Bake
for about 15 minutes or until lightly browned and a toothpick inserted into the center
of a scone comes out clean. Remove from oven and then turn your broiler on
high. Sift confectioners (powdered or icing) sugar heavily over the tops
of the scones and place them under the broiler. Broil for just a few
seconds, turning the pan as necessary, until the sugar has melted and turns
golden brown. Make sure to watch the scones carefully as the sugar will
burn very quickly. Transfer to a wire rack to cool.
Before serving, garnish with a dollop of Devon cream
or softly whipped cream.
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he traditional
way to eat cream scones is to split them in half and then spread each half with
jam and clotted cream. To make them more convenient, I decided to fill the
scones with the jam before baking, and then top each baked scone with a dollop
of cream (clotted or softly whipped). These are the perfect 'take along'
food, either with or without the dollop of cream. 
