Recipe(tried): English Buttery Scones with Buttermilk and Raisins, Whole Wheat Scones with Currants and Dates and Devonshire Cream

ENGLISH BUTTERY SCONES WITH BUTTERMILK & RAISINS

You will just love these light and delicious scones that have a sweet buttery flavor. These are very subtle and gentle and just lovely with honey or strawberry.

2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons sugar
1/2 cup (1 stick) cold butter, cut into 8 pieces

3/4 cup buttermilk

1/2 cup yellow raisins

In the large bowl of an electric mixer, beat together first 6 ingredients until butter is the size of small peas. Beat in the buttermilk until dry ingredients are just blended. Do not overbeat. Stir in the yellow raisins.

Spread mixture evenly into a greased 10-inch springform pan. Cut through dough to form 8 wedges. Bake in a 425 degrees F. oven for about 20 to 25 minutes or until top is golden brown. Serve warm with butter and honey or jam. Yields 8 wedges.

NOTE:...Scones can be prepared earlier in the day and heated at serving time.

If you prepare scones 1 day earlier, pan should be covered tightly with plastic wrap, and refrigerated. Heat before serving.

Scones can be frozen.

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WHOLE WHEAT SCONES WITH CURRANTS & DATES & DEVONSHIRE CREAM

Currants and dates add character to these hardy scones make with whole wheat. These are especially good for breakfast with butter and jam.

At tea time, a sweetened Devonshire-type Cream, flavored with vanilla would be just lovely.

1 cup flour
1 cup whole wheat flour
2 tablespoons sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda

1/2 cup cold butter, cut into 8 pieces

1/2 cup buttermilk
1 egg

1/2 cup chopped dates
1/2 cup dried currants
1/ cup chopped walnuts

In the large bowl of an electric mixer, stir together first 6 ingredients until blended. Beat in the butter, until mixture resembles coarse meal. Stir together buttermilk and egg, and add, all at once, to the dry ingredients. On low speed, beat until blended. Do not overmix. Stir in the dates, currants and walnuts.

Spread dough evenly in a greased 10-inch springform pan and bake in a 425 degrees F. oven for about 15 to 17 minutes, or until top is golden brown. Allow to cool in pan and cut into wedges to serve. Serve with Devonshire Cream as a nice change for afternoon tea. Yields 8 wedges.

DEVONSHIRE-TYPE CREAM:

1/4 CUP CREAM
1/4 CUP SOUR CREAM
4 TABLESPOONS SIFTED POWDERED SUGAR
1/2 TEASPOON VANILLA
1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED

Stir together cream and sour cream until blended. Allow to stand at room temperature for 4 hours until thickened. Stir in the sugar and vanilla. Beat cream cheese until light and fluffy. Beat in the cream mixture until blended. Refrigerate until ready to use.