English Scones with Devonshire Cream adapted from Vanilla and Lace
Makes 164 cups Flour
3 tablespoons Sugar
4 teaspoons Baking powder
1/2 teaspoon Cream of Tartar
1/2 teaspoon Salt
1 1/2 cups Half and half
1 1/2 sticks of butter - chilled
1 large egg yolk (save white for brushing)
Preheat oven to 425 degrees.
Whisk together flour, sugar, baking powder, salt and cream of tartar. Cut in butter, until combined and resembles a course meal. (the butter lumps should not be pea sized)
Add egg yolk to half and half. Stir half and half mixture into dry ingredients. Knead slightly in the bowl to combine. Divide dough in half. Form each half into a round, slightly dome shape about 1 inch thick. Cut the round into 8 wedges. Brush tops with egg white. Place the wedges on an ungreased baking sheet. Bake for 18-20 minutes. Tops will be golden brown.
1 cup Whipping cream
2 tablespoons Powdered sugar
1/2 cup Sour cream
Whip the cream until soft peaks form. Stir in powdered sugar and sour cream.
and coffee since I'm not much of a tea drinker
Oh, and for my friends who saw this title and thought I had gone off my noggin, do not fret I am still the same old bleeding heart opinionated liberal you so love.