Heavenly Scones

The recipe for these scones comes from a book full of make ahead food entitled, Don't Panic: More Dinner's in the Freezer by Susie Martinez, Vanda Howell and Bonnie Garcia. As the name of the book implies, these scones are made ahead of time and actually frozen, then baked when you need them. I made them for the first time yesterday and they were wonderful! I plan on making them again.

Ingredients:

2 cups flour

2 Tablespoons sugar

1 Tablespoon baking powder

1/2 tsp. salt

6 Tbs. butter

1 egg, slightly beaten

1/2 cup milk

Yield: 12 scones

Cooking Day:

This recipe can be doubled, however we are told to prepare the recipe in smaller batches (no more than 4 cups of flour per batch) in order to have the result of light fluffy scones.

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In a medium bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender (or 2 knives), cut in butter until mixture is the size of small peas. Make a small well in the middle of the flour mixture and add egg and milk. Mix just until incorporated. Working in a lightly floured surface, shape dough into 2 rounds. Cut each round into 6 pie-shaped wedges. Carefully wrap each wedge in plastic wrap. Place the wedgtes in a large freezer bag and freeze. (I wrapped the 6 wedges in one piece of wrap and it worked fine. If you are planning on using six at a time, you can do this. You will have to break them apart to bake, but it worked fine for me).

Serving Day:

Preheat oven to 425 degrees F. Take out desired number of scones, unwrap, and place frozen scones on a lightly greased cookie sheet. (Do not thaw scones). Bake for 10-12 minutes or until light golden brown. Serve by splitting the scone and topping with a dollop of Mock Devonshire Cream and your favorite jam.

Mock Devonshire Cream

1/2 cup whipping cream

2 Tb. icing sugar

1/2 cup sour cream

In a chilled bowl, whip cream until medium-stiff peaks form, adding sugar during the last few minutes. Fold in sour cream and blend. Can be made ahead and refrigerated. Mock Devonshire Cream will keep in fridge for about 3-4 days. Yield: 1 1/2 cups.