Jennifer Neher doesn’t think she’s the competitive type of person. Others who know her would disagree. “I don’t want to think I am,” she’s says, “but my friends tell me I might be.Basic Scones
1 cup flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter
1/4 cup buttermilk
Mix flour, baking powder, sugar and salt; cut in butter until mixture resembles coarse cornmeal. Make a well in the center; pour in buttermilk. Mix until dough clings together; do not over mix. Turn out on lightly floured surface; knead 3 to 4 times. Shape into a 6 to 8-inch circle. Cut into 6 wedges; place close together on an ungreased baking sheet making sure the edges do not touch. Brush with cream; sprinkle with sugar. Bake in a 425 degree oven for 20 minutes or until golden brown. Serve hot with butter, fruit preserves and Devonshire cream. Makes 6 scones.
Mock Devonshire Cream
1/2 cup whipping cream
1/2 cup sour cream or Greek yogurt
2 tablespoons powdered sugar
In a chilled bowl, beat the cream till stiff peaks form. Stir in the sour cream and yogurt. Refrigerate until serving time.
