Last year was a travel year with many visits away from home with the most dramatic being a three week trip to Bolivia. This year is the opposite. I have more company coming, beginning Memorial Day Weekend and ending the end of August!
With most of my summer weeks having guests, I thought I needed to plan ahead. While I can “throw” a box of cereal at them for breakfast I thought offering homemade scones would be easier route and maybe earn a few “good hostess points”. Make this recipe below and once you have shaped the scones, freeze them with the egg wash already brushed on each scone on the baking sheets. Once the scones are frozen solid, pull them off the baking sheets and store them in freezer bags. When you are ready to bake a few, pull them frozen (without thawing) and place them in a toaster/regular oven preheated to 375F for about 20 minutes or until the tops are golden brown. Serve warm and your guests may never leave!!!!
SCONES & CLOTTED CREAM
Yield: 15-16 scones
1 ½ cup half/half
2 large eggs, beaten
4 ½ cups flour
1/3 cup sugar
2 table baking powder
1 teas salt
1 cup butter, cut up
1 cup chopped dried/fresh fruit
Heat oven to 375F. Combine half & half and eggs in a small bowl. Combine the flour, sugar, baking powder and salt in a large bowl.
Using knives or pastry blender, cut butter into dry mixture until mixture resembles fine crumbs. Add the fruit to the cream/egg mixture then stir the liquid mixture into the flour mixture.
On a floured surface, kneed the dough lightly (dough will be sticky). Pat dough out on to a floured board to 1” thick. Cut into shapes. Place on parchment lined baking sheets. Re-roll scraps.
Brush tops with egg wash. Bake for 18” or until bottoms and top is golden brown.
(26 scones measuring 3/4” high cut round measuring 2 ½-1/4” cutter)
Yield: @ 6oz
16 oz (1 pint) heavy cream
(DO NOT USE ultra-pasteurized. Use only pasteurized or non-pasteurized heavy cream or heavy whipping cream with at least 35% butterfat and no additives)
Create a double-boiler using a medium saucepan and a slanted sided bowl (metal or glass). Put 1-2” of water and bring it to the barest simmer. Make sure the bowl doesn’t touch the water.
Heat the cream, uncovered, without stirring, to exactly 187F. (@ 30”). Cream will have a beige wrinkly skin on top.
DO NOT STIR THE CREAM, EVER.
At this point, the cream will look thin and liquid-y. Don’t panic! It will thicken after refrigeration. Carefully monitor the temperature, hold the cream between 180F & 199F for 30 minutes. Make sure the cream never comes to a boil.
Remove the bowl with the cream from the saucepan. Avoid pouring, jostling or swirling the cream. Allow it to come to room temperature, then place in the refrigerator, uncovered, for 8 hours.
Once it is chilled you can skim the thickened cream into a jar, pouring the liquid off. Cream will keep for a week.
~ Kim Hendrickson, Salvia Press
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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S. She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. See http://www.SalviaPress.com
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