cream scone

i made scones this morning to accompany the lemon curd at the fancy schmancy tea party that me and the youngin's shall be attending. i have never made scones before and truly believe it is an art. it is art at finding the right recipe and then replicating it. i am much better at the art of making buttermilk biscuits. don't get me wrong, i love scones and starbucks has some of the best, but us southerners or americans for that matter, are not really familiar with them. we drink our tea iced, not hot, so scones are still somewhat unfamiliar territory to us. we think tea and scones and our minds jump to snooty british women in hats with there pinky fingers extended high in the air talking smack about the royal family. sounds like a good time to me. anywho, i found a recipe on the internet that i changed up slightly. here ya go.

Mix in a large bowl the following:

2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
3 tsp sugar plus extra for sprinkling

whisk to combine, then cut in five tbsp of cold butter till it looks like coarse sand. then add one cup of heavy cream and a 1/2 cup of dried fruit of your choice. i used a little pack of dried blueberries, cherries and cranberries mixed. stir this, the batter will be loosely and crumbly. you can add a drop or two more of the cream, but don't go overboard. move the whole ball to a floured board and knead just a little bit. the less you handle it, the flakier it will be. pat into a circle about a half inch thick and cut into wedges. i got about ten big scones. move the individual wedges to a silpat or parchment lined pan. brush with cream and sprinkle with additional sugar. bake at 425 degrees fahrenheit for about 10 to 12 minutes. keep an eye on'em now. they get brown on ya quick. smoother with butter, lemon curd or a big ole dollop of clotted cream. clotted what? enjoy.