Have I seriously not posted anything since April?! I am shocked. OK, I'm not all that shocked - I've been busy, we've been traveling, I haven't been cooking too much during the week and I've been lazy. Laziness is more likely the culprit. I've snapped a few photos here and there of new dishes I've tried but I haven't been motivated to post, or the pictures just haven't been all that great. I am, however, impressed enough with this simple scone recipe that I had to share. This is a really easy recipe and I love that it doesn't call for a lot of sugar as I hate overly sweet scones. Scones should be buttery and flaky and have perhaps a tart dried fruit bite here and there and there should be clotted cream and sweet preserves to slather on top. I woke up this Sunday just itching for some fresh baked scones so I threw these together in just minutes. I must say, I was very impressed I had shortening sitting around in my pantry....I have no idea when or why I bought that. It had actually expired about a month ago, so there went the shortening after I sneaked it in for this recipe.
2 c flour
4 t baking powder
3/4 t salt
1/3 c sugar
4 T butter
2 T shortening
3/4 c cream
1 egg
handful of raisins or dried cranberries
Combine flour, baking soda, salt and sugar in a medium bowl. Cut in butter and shortening. Mix together egg and cream, pour into flour mixture and lightly stir with hands. Add in dried fruit and combine. Turn out onto floured surface and pat into a flat disk. Either roll out to about an inch height or just pat down. Cut into appropriate biscuit shapes. Lay on baking sheet with parchment or silicone pad and bake at 375 for 15 minutes or until brown.
For some imitation clotted cream I beat about 2 T of heavy cream with 1/4 c mascarpone cheese and a squeeze of agave.
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