More Dough!!

We had strawberry shortcake for dessert the other night. Instead of using Angel Food cake or pound cake I decided to use scones.

2 cup flour ( I use all purpose)
1 tablespoon baking powder

2 tablespoons sugar

1/2 teaspoon salt

3 tablespoons butter

1 egg, beaten (for dough)

3/4 cup milk

1 egg, beaten (for brushing the tops of uncooked scones)

sugar for sprinkling scone tops

Mix dry ingredients together, cut in butter until mixture is "crumby", stir in egg, add milk, turn out on floured surface and knead until dough is workable. Roll out to about 3/4 inch thick, cut with a 2 inch round cutter. Place scones on greased cookie sheet, brush tops with beaten egg. Sprinkle sugar over tops.

Bake for 10 minutes in a 450 degree oven (pre-heated). Makes about nine scones.

We had English Scones for breakfast with the leftovers. Scones, jam, and homemade whipping cream. Traditionally the English use clotted cream but my family just uses heavy whipping cream.

Homemade Whipping Cream

1 to 2 cups of heavy whipping cream whipped until thick peaks form

sugar to taste

1 tsp. vanilla or other flavoring (optional)

Clotted Cream
2 cups heavy cream- cook until reduced to about half and it is the consistancy of butter with a golden crust. Transfer to a bowl and let stand 2 hours. Refridgerate for 12 hours. Stir and serve. Keeps four days in a refridgerated air-tight container.