WORLD'S BEST SCONES WITH DEVONSHIRE CREAM & JAM

High Tea...Raisin Scones with Raspbery Jam & Devonshire Cream

 























RECIPE:

Ingredients

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins OR Dried strawberries or chocolate chips
1 extra-large egg beaten with 2 tablespoons milk, for egg wash

Directions

Preheat the oven to 400 degrees F.

Combine 4 cups flour, 2 tablespoons sugar, baking powder and salt in a mixer bowl.  Add the cold butter on low until it is pea-sized pieces. Add eggs and heavy cream to the dry ingredients just until blended. Mix raisins, berries or chips 1 tablespoon flour and then add to the scones quickly.

Place in a greased scone pan or roll out and cut with a biscuit cutter and lay on a parchment paper lined cookie sheet.
Brush the tops with the egg wash and sprinkle with more sugar. Bake for 20 to 25 minutes until the golden.  Adapted from Ina at Barefoot Contessa!  Love her!

 

Serve with raspberry jam and Devonshire cream:

For the cream:

Beat Together:

• 1 (3 ounce) package cream cheese
•  1 tablespoon sugar
  1 cup heavy cream
  

 

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Chocolate Dipped Jumbo Coconut Macaroons requested by my Father-in-Law for his Birthday!

ADAPTED FROM INA'S RECIPE....
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! These also look great with a chocolate drizzle across the tops!

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Beat in a mixer:

16 ounces cream cheese

1/2 cup sugar

3 eggs

1tsp. Vanilla

Pour into muffin tins and bake at 350 for 15 mins. Can also put a nilla wafer or oreo in muffin cups before the batter. Top with cherries when cool.

Can also make this with leftover batter from my crustless cheesecake!

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2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (if using salted butter, reduce to ¼ tsp)
3/4 cup unsalted butter, room temp
2 1/2 cups light brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
4 regular size (a little over 2 oz) Butterfingers, chopped

Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with baking spray or line with non-stick foil. Or line with regular foil and spray foil.

In a mixing bowl, whisk together flour, baking powder and salt. Set aside.

In a second mixing bowl, beat butter and brown sugar until light and fluffy. Reduce mixer speed to medium and beat in eggs and vanilla, mixing only until eggs are incorporated.

Fold in flour mixture followed by 1 cup of the butterfingers. Pour into pan and spread to edges. Sprinkle remaining chopped butterfinger over top and bake for 28-30 minutes. If you are making a half batch, set timer for 25 minutes.

Let cool completely, then cut into bars. I liked how they taste after being chilled, but they are very good at room temperature as well.

Makes 32

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