Scones (Clabber Cream)

posted by Mimi Hiller 07-03-98 12:56 PM

Source: Jonathan White at the Egg Farm Dairy

2 oz dried apricots, apples, peaches, or other dried sourish fruit(dark, unsulphered, sun-dried preferred)-optional
1/2 t baking soda
1 t cream of tartar
1 3/4 cups flour
1 T sugar
1/2 t salt
4 oz butter
2 eggs
1/3 cup Clabber Cream (Creme Fraiche)
Preheat oven to 450F.

Chop dried fruit in food processor until the size of rice. Set aside.

Run soda and tartar through a strainer to grind out the lumps, then put in processor with flour and sugar,and salt, run for 1 minute.

Cut the butter into chunks and add to the flour, run machine until mixture looks like coarse meal.

Beat the eggs smooth. Add 1/3 cup of Clabber and mix until smooth.

Add the egg mixture to the dry, in three gulps, while running the motor. Mix only until it forms a cohesive pasty dough.

Flour a work surface well, then scrape the dough out of the processor into a lump on the flour.

With floured hands, pat the lump flat, into a rectangle about 1/2 inch thick. Cut into diamonds (or other shape)

Bake for 12 minutes or until lightly golden. Toaster oven may take long, say 15- 18 minutes.

If necessary, turn toaster oven to "broil" to brown tops.

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