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Wednesday, September 25, 2013

Cream Scones

A couple weeks ago Vera, Corinne, and I got together for a girl's brunch and craft day -- we each brought our own craft projects to work on for the day and started off with breakfast and chit chat.

I was really excited about making brunch for us - here was my menu:
Cream scones with fresh whipped cream and jam
Mushroom and goat cheese frittata
cucumber water
champagne with orange sherbet

Today, I'm just sharing the cream scones... I'll have the other recipe soon.

Every now and then I feel like you just hit it out of the park with an awesome gluten free recipe and I nailed it with these cream scones! 

*please please please make real whipped cream for these - its too easy not to and the flavor is just unbelievable.  And it's always worth using good jam - this is some plum jam that Vera made and brought with her. 

Cream Scones:

Sift into a large bowl - 
1 3/4 cups Domata Flour
2 1/4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt

Then using a pastry cutter, fork, or your hands - cut in 1/4 cup (half a stick) of COLD butter. 
The mixture should resemble small crumbs.

Then add & mix throughly 
2 eggs
1/3 cup heavy cream

The mixture should combine to create a nice medium firm dough - not super sticky.  If it seems really sticky, add just a little bit of flour, if really dry, just a bit more cream. 

Shape the dough into a round disk and place on a baking sheet (I covered mine in foil).  Then use a knife to score the individual scones.  You should get 6 large scones from this recipe.  Brush the dough with an egg wash (in a small bowl combine 1 beaten egg with a tablespoon of water) and sprinkle with sugar, use coarse raw sugar if you have it for texture.  

Bake in a 450 degree oven for 15 minutes!

Let the scones cool completely. 

Serve with cream and jam. 


I hope you enjoy these... yum :)

Always, J