Within the Lines

Scones

Today's Big Brunchy Breakfast included Cinnamon Scones with Devonshire Cream and choice of jellies, crabapple or chokecherry.  I'll share the recipes so your family can enjoy them also.

Cinnamon Scones

2 c. flour                         1/4 c. sugar                       

3 tsp. baking powder        1/3 c. shortening             

1/2 tsp. salt                        1 c. milk or cream

1 tsp. cinnamon (more or less - to taste)

(Scones are essentially biscuit dough with sugar added and salt decreased, so treat as such.)  Blend dry ingredients.  (I just sort of dump the cinnamon in because we like a lot, but that can be adjusted to your family's taste.)  Cut in shortening.  Stir in milk just until blended.  Mound on floured surface, and knead 8-10 times lightly.  Divide into 2 parts; pat each part gently into 6-8 inch circle on cookie sheet.  Sprinkle with cinnamon/sugar, if desired, and pat lightly to somewhat press into dough.  Bake at 375 degrees for about 15 minutes.  (This basic scone recipe can be played with a lot.  Apricot, apple, cranberry, etc are all excellent additions.  If using these, stir in with the milk.)

Scones are magnificent when topped with the following cream and nearly any variety of jam or jelly.

Devonshire Cream

3 oz. cream cheese, softened       

1 Tbsp. powdered sugar                

 1/2 tsp. vanilla

1/4 - 1/3 c. cream (or evaporated milk)

Blend all ingredients together until smooth and of spreadable consistency.

Anyone else have some great brunch recipes to share?