Repost from July 2014
My family loves scones, quick and easy grab to take along or eat at home with a cup of java or tea..
Cranberry/almond are our favorite so along with making those today I made some Easy Bake scones too! Note: You should use self-rising flour for this recipe! Happy Baking!!
Note: Self-rising flour is flour that already includes a leavening agent, baking powder and salt added to it before packaging. These ingredients are evenly distributed throughout the flour, which give a nice lift to the baked goods every time one uses it. This is why recipes that call for self rising flour do not call for addition of salt or leavening agents. Self rising flour can be easily prepared at home. All you have to do is combine 1 cup of all-purpose flour, 1 tsp baking powder and 1/4 tsp salt to get your self rising flour.
|Loving Pillsbury Flour|
Heat oven to 400 degrees..Line a baking sheet with parchment paper.
Place 3 cups self-rising flour in a bowl..Make a well in center and add 3/4 cup lemon lime soda and 3/4 cup heavy cream. Mix with fork until blended..Do not over mix.
Drop by large tablespoons onto baking sheet. Sprinkle with sugar and bake until golden brown..18 to 20 minutes..Serve warm with jam or cream..or add dried cranberries for a change.
|Recipe makes 8 large scones|
Mock Devonshire Cream (I found this recipe in Condiments and Sauces)
3 oz. softened cream cheese
1 tablespoon sugar
1/8 tsp. salt
1 cup heavy cream
Beat cream cheese, sugar and salt until well blended..Pour in whipping cream slowly,. Beat with mixer until cream is stiff.. Store in refrigerator..Makes enough cream for 12 scones...