1 stick softened butter
1/2 cup cream
1/2 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
2 teaspoons baking powder
2 cups flour Cream all but the last two ingredients until smooth. Add the baking powder and flour and mix until just incorporated. On floured surface, shape into large ball and flatten to about 1 1/4 inch. Cut disc into 6 wedges and place on parchment or silicone lined baking sheet. Mix 1 egg with 1 tablespoon of cream and brush the tops of the scones, then dust with coarse sugar. Bake at 350 for about 15 minutes until edges are just lightly browned. I don't attempt to make preserves when Stonewall Kitchen makes the best (particularly their red raspberry). However, I did make a pineapple rhubarb jam one time that I concocted myself and didn't write it down and should have. Basically I cooked equal parts chopped rhubarb and pineapple with sugar and a little water, let it reduce and cook for 30 minutes or so, then pureed with a stick blender. Let it cool and it was delicious! The combination of the sweet pineapple with the tart rhubarb was just a great match. That was worth making again… Quick tip: make ahead, bake later – cut the scone dough and freeze to bake off later. They freeze beautifully (before baking)!
This was a collaboration between @kimswan, @candacekaru, @lesliecottrell and myself (@danamoos) – (aka The Danforth Divas) we wanted to hold a “Tweetup” but not at a bar or restaurant, but somewhere that I could prepare brunch and fulfill my foodie needs (as well as many of our foodie friends’ needs!). Kim offered the venue and Candace and Leslie offered to help in the kitchen. It was a chance for us to spend time with friends and meet some new ones IRL or F2F (in real life or face to face in Twitterspeak). Thanks to everyone, it was fabulous!
Try this simple and elegant dish…