These scones are great with Devonshire Cream and fruit preserves. I'm using my own peach preserves but you can make or purchase whatever you like best. Scones can be made up to two weeks ahead and frozen. To reheat, thaw and bake in 350 degree oven for 5 minutes just before serving.
Cream Scones
3 cups flour
¼ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons butter
2 eggs
¾ cup heavy cream
Extra cream for washing
Cinnamon sugar for dusting
Preheat oven to 450ยบ. Combine the dry ingredients in the bowl of a food processor. Cut the butter into small pieces. Add to the food processor and pulse several times to mix until well incorporated. Whisk the eggs and milk together, add to the flour and pulse to form a smooth dough.
Divide the dough into 3 pieces and using your hands, pat each into a 5-inch disk. Using a sharp, floured knife, cut each disk into 4 pie shaped wedges. Place the wedges apart on a parchment-covered cookie sheet. Brush with cream, allow to dry several minutes, then brush again. Sprinkle the tops with cinnamon sugar.
Bake the scones for 10-15 minutes.
