2 c flour
1/2 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 TB butter
1/3 c dried cranberries, coarsely chopped
1 egg, slightly beaten
milk
1 egg white
2 TB sugar
1 TB grated orange peel
Mock Devonshire Cream
Heat over to 425. Combine flour, 1/3 c sugar and baking powder and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dry cranberries. Combine egg with enough milk to measure 2/3 c, stir into flour mixture with fork just until mixture holds together. Gently form into a ball with fingers; turn on to lightly floured surface. Knead gently 10-13 strokes with floured rolling pin. Lightly roll dough on floured surface to 1/2 inch thickness. Cut with floured 2 1/4 in cutter, rerolling dough as necessary Arrange scones on ungreased baking sheet about 2 inches apart. Brush with egg white. Combine 2 TB sugar and orange peel. Sprinkle over tops of scones. Bake until lightly browned. About 8-10 minutes. Serve with Mock Devonshire Cream and Lemon Curd.
Mock Devonshire Cream:
Beat one 3 oz pkg cream cheese until light and fluffy. Gradually beat in 1/2 cup heavy whipping cream until smooth. Beat in 1 TB powdered sugar and 1/4 tsp vanilla. Refrigerate, covered, 3 to 4 hours. Yield: 1 cup.
