Scones for Sunday

I recently received a delectable jar of homemade strawberry preserves from my friend Brett in Pennsylvania.  The jar is almost empty.  I have to fight my husband for it, but I warned him that he had better not eat the last of it!  I love having a dollop of the preserves on Fage 0% Greek yogurt.  In fact, I’ve been having it almost every day since I received the jam from Brett.  I thought I would make a change from the yogurt today and have the preserves with scones and clotted cream.  These scones are just a basic scone, because you want the clotted cream and preserves to take center stage.  How I wish I could share Brett’s preserves with all of you, but sorry, it’s mine..

Simple Scones with Clotted Cream and Preserves

Clotted Cream

1 cup mascarpone
1/2 cup creme fraiche
1 Tablespoon heavy cream

Combine all ingredients in a small mixing bowl until blended; cover and refrigerate while preparing scones.

Simple Scones

2-1/2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup granulated sugar
2/3 cup milk

1.  Heat oven to 425 degrees.  Place flour, baking powder, and salt into a large bowl; stir to mix.  Add butter pieces and cut in with a pastry blender until mixture is crumbly.  Add sugar and toss to mix. 
2.  Add milk and stir with a fork until a soft dough forms.  Form dough into a ball, place on a lightly floured work surface, and knead 10-12 times.
3.  Roll out dough to 12-by-5 inches.  Using a 2-1/2-inch biscuit cutter, cut out about 15 scones, using some of the scraps, if necessary.  Place rounds on an ungreased baking sheet and bake about 10-12 minutes or until golden.  Remove to a wire rack to cool.
4.  Serve scones with clotted cream and strawberry preserves, or preserves of choice.