These scones are delicious with just a bit of butter or jam for breakfast or tea. Served with clotted cream, however, they are a special treat. Although we cannot get the English clotted cream here in the U.S., this "mock" version is really quite an acceptable substitute. 1/3 c. granulated sugar 1 tbsp. baking powder 1 tsp. salt 1 c. (2 sticks) unsalted butter 2 eggs 1 1/4 c. heavy cream 2 tbsp. orange flower water (available in specialty markets) 1 tbsp. grated orange rind 1 egg, beaten with 2 tbsp. milk, for glaze
Place the flour, sugar, baking powder and salt into the bowl of a food processor that is fitted with a steel blade. Cut the butter into small bits and add to the dry ingredients. Pulse in the processor until the mixture resembles cornmeal. Place in a large mixing bowl; add the orange flower water and orange rind and mix well.
Beat the eggs and cream together. Slowly drizzle about 1/2 cup at a time over the top and sides of the dry mixture, tossing with a fork. Loosely press the dough together and turn out onto a floured board. Knead 4-5 times to blend well.
Roll dough out onto a floured surface at a 1 inch thickness. Cut into scones, using a 2 inch cutter that is floured between each cut. Bake in a preheated 400 degree oven for about 15 minutes, or until golden brown. Serve with strawberry jam and clotted cream.
1 (3 oz.) pkg. cream cheese
1/4 c. powdered sugar
1/4 c. dairy sour cream
1/8 tsp. almond extract
1 tbsp. milk
Combine the cream cheese, sugar and sour cream in a small bowl. Beat until fluffy. Add the almond extract and milk to thin a bit. Blend well. Allow to set at room temperature for 30 minutes before serving. Makes enough for about a dozen scones.
