(Photo courtesy of Photobucket)
With England's big Royal Wedding at the end of
the week, I thought I would do a tablescape
fit for royals.
You don't get to see that until tomorrow, but here
is a sneak peek.
What you do get today is a recipe for
Treacle and Ginger Scones
and
Mock Devonshire Cream
Kate Middleton's favorite dessert is
Sticky Toffee Pudding
(which I will post later). So I decided
scones with similar flavors would be something that
she would love on the day after her royal wedding.
Anyone who has been to England knows that one
of England's best culinary delights is
their clotted cream or Devonshire Cream.
Those of us stateside have to
go without this lovely luxury. I have purchased jars
of "Devonshire cream" and found it to be very lacking.
So I decided to try and search out the best recipe for
a mock Devonshire cream. I KNOW this one isn't
perfect but it tastes great.
Treacle is a sweetener similar to molasses, so just
substitute dark molasses in the recipe.
Treacle and Ginger Scones
2 C. flour
3 T. brown sugar
2 tsp. baking powder
1/2 tsp. soda
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp. salt
Place the above ingredients in a large bowl and
whisk together to blend.
Cut in 1/4 C. butter until the butter is in coarse
pieces.
In a small bowl mix:
1 egg yolk
1/4 C. treacle or dark molasses
1/3 C. milk
Make a well in the center of the flour mix
and pour the liquids in. Mix together with a fork
just until blended then remove from bowl and
knead together on your counter about 10-12 turns.
Flour counter and then roll out about 3/8-1/2 inch thick.
Cut into wedges or cut with a floured cookie cutter.
Place scones on ungreased cookie sheet or parchment
paper and bake at 400 for 10-12 minutes depending
on the size.
Mock Devonshire Cream
Bring 3 oz. cream cheese to room temperature
(don't use the reduced fat or
fat free as it will give it too sharp of a taste). Or place it
on a microwave safe plate and warm it up about 12 seconds.
Check to make sure you don't get it hot.
Place in a small mixing bowl with 1 1/2 - 2 T. powdered sugar,
a pinch of salt, and 1 C. heavy whipping cream.
Beat it together with your
wire whip attachment until mixed then turn it on high and
whip it until it forms stiff peaks. (If you don't have the
cream cheese at room temperature, it will have curds in it.)
When you whip it you will almost take it
to the butter stage. Don't stop too soon or it will be runny.
The real clotted cream tastes like a cross between sweetened
butter and lightly sweetened whipped cream. The texture is
a cross between the two also.
One recipe I tried used sour cream and it left it way too
sour.
Split the scones and serve with the "clotted" cream.
(I also read a recipe that placed pasteurized heavy
cream (not ultra-pasteurized) in a crockpot and heated
it on low for 12 hours, then scooped the clotted cream
off the top and chilled it. I have that in the crockpot
right now, but this one suits my tastebuds and time schedule.)
Yum! (Truly, you could just eat this without
the scones!!!)
Come back tomorrow to see my
Royals Tablescape.
I will be posting this on
