Soon after Lowell and I were married almost 14 years ago, I worked a couple days a week at a dainty restaurant called The Tea Room. I filled several positions during the time I was there, including baker, cook, and waitress. I enjoyed all of them!
This recipe for scones comes from The Tea Room and I can share it with you now that they are no longer in business – and haven’t been for quite a few years.
I think you’ll like this recipe! My children like to eat the Devonshire Cream all by itself! It’s very addicting.
Tea Room Scones
Tea Room Scones
4 cups flour
4 tablespoons sugar
2 tablespoons baking powder
1 1/2 cups butter, softened
1 cup half-n-half cream
Add to above dry mixture, reserving 1/4 cup for tops of scones. Knead a few times on floured board, but don’t overknead it. Roll out to 3/4 inch thick. You can cut them in shapes using cookie cutter, or in triangles using a pizza cutter. Place on greased cookie sheet. Brush tops of scones with reserved egg/cream liquid. Sprinkle with sugar.
Bake at 375 for 10-12 minutes, being care not to overbake.
Makes approximately 12-16 scones.
1 cup whipping cream
1/2 cup powdered sugar
1 1/2 teaspoon vanilla
Beat until stiff. Set aside.
3 ounces cream cheese, softened
1/2 cup sour cream
Combine both mixtures until smooth. Refrigerate until ready to serve with scones.
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