British Cream Scones Recipe, Independence Days, Remnants of Pacific Typhoon Pabuk Heading Our Way

Cream Scones Recipes
I was wanting to make some scones from scratch, with the cooler weather coming. I found this recipe- Best Scones, but decided to go with this one- British Cream Scones. I'll try the other one soon. I have read that scones with cream are the lightest, and most moist. I also read that if you grate the cold butter it mixes much better. It did, what a good idea! I used my new handy, dandy scone cutters I got this summer- RSVP Round Scone Cutters  They come in multiple sizes for mini party scones, etc.  I used the big one today.

These were the BEST scones I have ever eaten, hands down. Flaky, light, airy little puffs. WOW. And the 500 degree oven was perfect. This was actually pretty fast too- I had the dough ready in less than 15 minutes.

Cream Scones Recipe

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
pinch salt
5 1/2 tablespoons cold butter, cut into cubes
1/2 cup heavy cream
1 egg
1 1/2 teaspoons vanilla extract- I used pure orange extract instead, since I like citrus. I would use more next time, and add some dried cranberries
1 egg mixed with 2 teaspoons milk for the glaze- I used cream 

Begin by preheating your oven to 500 degrees Fahrenheit, and set a rack in the top position of your oven. In a large bowl, sift the flour, then whisk in the sugar, baking powder and salt. Add the butter pieces and rub them in until the mixture looks like corn meal. In another bowl combine and whisk together the cream, egg and vanilla. Make a well (my note), then gently combine the wet and dry ingredients and stir them together.

Turn the dough out onto a lightly floured board and pat it down until it’s about 1/2 an inch thick. Using a 2 1/2″ biscuit cutter, cut the dough into rounds and place on a lightly greased baking sheet. Push together the scraps, pat them down and repeat the process until all the dough is used. Handle as little as possible (my note).

Whisk the egg and milk together, and brush it onto the tops of the scones. (I used cream) Bake 8-10 minutes until they’re lightly browned on top.

Mine with lemon curd, OMG! 

Dave's with strawberry preserves, yummy!

Independence Days

1. Plant Something- Nothing, but today we bark dusted 2 flower bed strips we planted with new perennials this year. Should protect them from the winter cold, hopefully. I'm hoping for a snowy winter! Snow day!!!

2. Harvest Something- The usual- warm weather veggies, eggs, compost. Will cut all the basil in the next 2 days, before it freezes, and make pesto to freeze.

3. Preserve/Store Something- Froze some breads. Pesto soon.

4. Manage Reserves- Get a Good Deal/Barter/Stock Up/Prep- Adding more cold weather goodies to the pantry, beans, etc. for soups. We bought a new card table for the holidays, $25 at Staples, best deal in town.

5. Eat the Food- Try New Foods/Recipe- Tried the new scone recipe. WOW.

6. Build Community Food Systems- Got free veggies, mostly tomatoes, from work. Made more salsa. Not selling eggs right now, the girls are LAZY! I think we need to turn on the light in the coop, and extend their hours a bit.

7. Recycle/Re-Use- Food scraps to the girls, rest to compost/\.

8. Skill Up- Learned about British style scones.

9. Regenerate What is Lost/Salvage Something- Cleaned out some closets, got some of my winter stuff out. Doing some repairs. Winter's coming!

Remnants of Pacific Typhoon, Pabuk Heading Our Way-

We may see some high winds and possible record rainfall totals soon. Hitting us tonite and tomorrow. It's pouring in Portland and Seattle. Chickens are tucked in and spread the bark dust in the garden. Mild right now, 69 and cloudy.