I sure do like scones. And almost everything is better when you add some chocolate chips to the batter! At the Maple Street Bistro where I get my coffee at times, they serve their scones with Devonshire cream. Once I enjoyed this treat, I had to savor it again...but alas, the next time I went in greatly anticipating my blueberry scone topped with Devonshire cream...they were out of the cream!!!! I was disappointed to be sure, but I tried to control myself and not let it show. I simply told the barrista how much I enjoy Devonshire cream and mentioned how I'll have to try to find the recipe for it. So later on when I was at a table sipping my latte and eating a blueberry scone...plain...this sweet barrista came over with a copy of the recipe for Devonshire cream!! I was very happy, and have made it three times since! I know you'll enjoy it too...and it's very easy to whip up! I promised the gal that I wouldn't sell the recipe and make millions off of it (though I'm sure I could since it is THAT good)...so I'm trusting you not to do the same!
Maybe tomorrow, I'll take a picture of a scone topped with the Devonshire Cream to get you drooling enough to make this recipe!
Cherry Chocolate Chip Scones
2 2/3 cup flour
1 Tbsp baking powder
1/2 cup sugar
1/2 tsp salt
3/4 cup soft butter
1/2 cup whole dried cherries
1/3 cup (or more) chocolate chips
1/2 cup milk (don't be tempted to add more!)
Sugar in the Raw
In your mixer, mix together dry ingredients. Add butter and mix until butter is a little less than pea size. Stir in cherries and chocolate chips. Add milk all at once and stir until all flour is sticky, but don't overmix! Shape into 2 balls. Flatten each ball into 3/4 inch rounds and place side by side on greased cookie sheets. Sprinkle tops with Sugar in the Raw. Using a sharp knife, cut each round into about 6 to 8 slices (but don't seperate the slices). Bake at 400 degrees for about 15 minutes.
Note: For a variation, use chopped dried apricots instead of cherries.
3 oz cream cheese
1 tsp sugar
1/4 tsp vanilla
1 cup heavy cream
In your mixer, blend cream cheese, sugar, and vanilla. Add heavy cream and beat until peaks form. (The first time I made this I over beat it, and it turned into a thin liquid with butter chunks in it, so be careful to stop mixing as soon as you have a really thick custard looking cream that makes some peaks). You shouldn't have to beat for more than a minute or so. Keep covered in the fridge for up to several days. Serve chilled.