Easy Scones with "Devonshire Cream"

These are the tastiest, easiest scones you will possibly ever make.  I make all kinds of different variations.  You can add dried cranberries and orange zest, lemon zest, skor candy bar, mini chocolate chips.  You get the idea.  Today I made plain scones with a side of "devonshire cream" and strawberry jelly for a tea party. 

For the scones:

 2 cups all-purpose flour

1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried cranberries, mini chocolate chips etc)
1/2 cup sour cream or Greek yogurt
1 large egg

For the devonshire cream:
4 ounces marscapone cheese
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 TBSP white sugar

 Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a food processor, add flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut butter into 1/4 inch slices and add to flour mixture.

Pulse a few times until the butter is cut into flour and looks like small peas.
In a small bowl, whisk sour cream and egg until smooth. Add sour cream mixture into flour mixture and pulse in food processor until dough looks really chunky like this.

Turn the dough out onto a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.

Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper or sil pat), about 1 inch apart.

I made mini scones so I divided the dough into 2 circles.

Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. Serve with devonshire cream and strawberry jelly if you desire.

To make the devonshire cream mix all ingredients into a large bowl.  Beat until the mixture holds shape and looks like softly whipped cream.  Serve right away or refrigerate until ready to use.  

Bailey likes it!