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May 28, 2007

English Griddle Scones

This is a recipe I came across recently in my recipe treasure trove. Scones can, of course, be baked at 400F (205C) for 10 to 12 minutes. But I like this griddle version a lot - maybe because of the recipe for Peach Devonshire Cream attached to it! No matter how the scone is made - I strongly hold that a scone should be gently pulled apart with a fork or fingers, and not ever cut, in order to preserve their tender texture. .... EC

3-1/2 cups (28 oz.) All Purpose Baking Mix
2 eggs, room temperature
2 Tablespoons honey
1/2 cup whipping cream
Peach Devonshire Cream

Peach Devonshire Cream:
1/2 cup heavy whipping cream, well chilled
2 Tablespoons brown sugar
1/2 cup sour cream
1 cup diced, fresh peaches (if you truly must use canned or frozen - be sure to drain them well!)

1. In a bowl or electric mixer, combine whipping cream and brown sugar. Let stand 2 or 3 minutes.
2. Whip cream mixture until firm peaks form.
3. Gently fold in sour cream and peaches.
4. Spoon into a medium serving dish, cover and refrigerate.
5. Serve cold. Should make about 2-1/2 cups.

Put All Purpose Baking Mix in a large bowl. Add eggs, honey and whipping cream, them mix all with a fork just until blended and a ball forms.

Turn out onto a generously floured surface. Flour your hands and gently pat or press dough only until it holds together. Do not over handle this dough! Cut dough in half. Pat each half into a circle about 1/2 inch thick. Cut each circle into quarters.

Preheat an ungreased griddle or skillet over medium-low to low heat. Gently place the scones on the hot surface. When bottoms are lightly browned and scones rise slightly, 8 to 10 minutes, turn and brown other side, 6 to 8 minutes.

Serve hot with Peach Devonshire Cream.

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