107 Teatime Holidays
Spiced Scones
Makes 92 cups all-purpose fl our
1⁄3 cup plus 2 tablespoons granulated
sugar, divided
2 teaspoons baking powder
¾ teaspoon ground nutmeg, divided
½ teaspoon salt
1⁄8 teaspoon ground cloves
4 tablespoons cold unsalted butter,
cut into pieces
½ cup cold heavy whipping cream
1 large egg
¾ teaspoon vanilla extract
- Preheat oven to 350°. Line a rimmed
baking sheet with parchment paper.
- In a large bowl, whisk together fl our,
1⁄3 cup sugar, baking powder, ½ tea-
spoon nutmeg, salt, and cloves. Using
a pastry blender or 2 forks, cut butter
into fl our mixture until it resembles
coarse crumbs.
- In a small bowl, whisk together
cream, egg, and vanilla until blended.
Add to fl our mixture, stirring until mix-
ture is evenly moist. Working gently,
bring mixture together with hands
until a dough forms. (If mixture seems
too dry, add more cream, 1 table-
spoon at a time.) - Turn out dough onto a lightly
fl oured surface, and knead gently
4 to 5 times. Using a rolling pin, roll
out dough to a 1-inch thickness. Using
a 2¼-inch round cutter, cut 9 scones
from dough. Places scones 2 inches
apart on prepared baking sheet. - In a small bowl, stir together
remaining 2 tablespoons sugar and
remaining ¼ teaspoon nutmeg.
Sprinkle tops of scones with nutmeg
sugar. - Bake until scone edges are golden
brown and a wooden pick inserted
in the centers comes out clean,
approximately 20 minutes.- Serve warm.
RECOMMENDED CONDIMENT:
Bourbon Cream (recipe follows)Bourbon Cream
Makes 3 cups1½ cups cold heavy whipping cream
¼ cup confectioners’ sugar
1 tablespoon bourbon
½ teaspoon vanilla extract- In a mixing bowl, beat together
cream, confectioners’ sugar, bourbon,
and vanilla extract with a mixer at high
speed until light and fl uff y. Cover and
refrigerate until needed.
KITCHEN TIP: Cream is best when
made just before serving.