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Maple Tea Scones (Really good)
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3 c. | flour |
1 Tbsp. | baking powder |
1/2 tsp. | baking soda |
1/4 tsp | salt |
3/4 c. | unsalterd butter, very cold (1.5 sticks) |
1/2 c. | milk |
1/2 c. | maple syrup |
1.5 tsp | vanilla extract |
Preheat oven to 375 F. In a medium bowl combine flour, baking powder, baking soda and salt. Shred cold butter and add to dry ingredients (or cut with pastry cutter) Mix gently. In a 1 c. measuring cup combine milk, make syrup and vanilla Add to dry mixture and stir until a sticky dough is formed (add a few more tbsp of milk if dough is too stiff). Turn out dough onto a lightly floured work surface and knead gently (just until dough holds togehter) Roll dough approx 1" thick Cut with a small round cookie cutter and place on a greased or parchmant lined baking sheet. Bake in pre-heated oven until golden brown for 16-20 in. Cut in hlf and serve with a head of Devonshire cream and dollop of jam. | |
Devonshire cream | |
1/2 c. | heavy whipping cream |
1 tbsp | powdered sugar |
3/4 c. | sour cream. |
In a mixing bowl, whip the cream and powdered sugar until soft peaks form. Add sour cream and beat until just flufy and combined.
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