We made scones at Camp Olave this past weekend, and they were a huge hit! (Especially with Karla’s homemade apricot jam) Here is the recipe:

Scones

• 2 1/4 cups all purpose flour
• 2 Tbsp granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup currants  or raisins
• 1 cup buttermilk (or milk soured with a small amount of vinegar or lemon juice)
• 1 egg lightly beaten

Instructions:

1. In large bowl stir together flour, sugar, baking powder, baking soda and salt.
2. Using a pastry blender or a box grater to grate the butter, cut in butter until mixture resembles coarse crumbs.
3. Stir in currants.
4. Add buttermilk all at once, stiring with a fork to make soft, slightly sticky dough.
5. With floured hands press dough into ball.
6. On lightly floured surface, knead gently 10 times.
7. Pat out dough into 3/4″ thick round using a cup.
8. Place on ungreased baking sheet.
9. Gather scraps and repeat dough once.
10. Cut out more rounds.
11. Brush tops with egg.
12. Bake at 425F for 12-15 min or until golden.

Makes 12.

Homemade Devonshire cream

1/2 cup heavy cream

1 Tbsp powdered sugar

3/4 cultured sour cream

Instructions:

1. Whip heavy cream with the sugar until soft peaks form.
2. Add the sour cream and beat until just fluffy and well combined.
3. Refrigerate until serving.

Top warm scones with jam and Devonshire cream.

Delicious! Enjoy!