Naeset-Roe Inn

I love this recipe and use it all the time.  The best part about it is that you can add different things to it and make it your own.  I’ve done apricot, blueberry, banana (careful with the cream here, may get to soft), savory, use your imagination.

Cream Scones with pearl sugar top.

Cream Scones

2 C flour
2 tsp baking powder
1/4  tsp salt
1/2  C sugar
6 Tbls butter (cold and cut into small cubes)

1 egg
1/2  C heavy cream
1 tsp vanilla ( or what ever flavor you want)

Preheat oven to 350 F.

Measure dry ingredients into a bowl and whisk to combine.  Add butter cubes and cut into flour mixture with a pastry blender or two knives, until small pea consistency.  Combine egg, heavy cream, and vanilla.  Add to dry ingredients and combine gently.  Turn out onto a lightly floured board and kneed gently to combine.  Pat gently into a 8 inch circle.  Brush top with egg wash. You may sprinkle a little fine sugar on for sweetness.  Cut into 8-10 wedges.  DO NOT SLICE.  Cut with a downward only motion.  Place on cookie sheet and bake for 20 minutes until they have a little color. After they are baked, if you want, you can dust with powder sugar and pop under the broiler to give them a glaze.

If you are making savory cut way back on the sugar, and eliminate the vanilla.  I like french tarragon, served with scrambled eggs.