Ginger Scones and Treacle Cream

Treacle and Ginger Scones

and

Mock Devonshire Cream

Anyone who has been to England knows that one

of England's best culinary delights is

their clotted cream or Devonshire Cream.

Treacle is a sweetener similar to molasses, so just

substitute dark molasses in the recipe.

Treacle and Ginger Scones

2 C. flour

3 T. brown sugar

2 tsp. baking powder

1/2 tsp. soda

1 tsp ginger

1/2 tsp cinnamon

1/2 tsp. salt

Place the above ingredients in a large bowl and

whisk together to blend.

Cut in 1/4 C. butter until the butter is in coarse

pieces.

In a small bowl mix:

1 egg yolk

1/4 C. treacle or dark molasses

1/3 C. milk

Make a well in the center of the flour mix

and pour the liquids in. Mix together with a fork

just until blended then remove from bowl and

knead together on your counter about 10-12 turns.

Flour counter and then roll out about 3/8-1/2 inch thick.

Cut into wedges or cut with a floured cookie cutter.

Place scones on un-greased cookie sheet or parchment

paper and bake at 400 for 10-12 minutes depending

on the size.

Mock Devonshire Cream

Bring 3 oz. cream cheese to room temperature

(don't use the reduced fat or

fat free as it will give it too sharp of a taste). Or place it

on a microwave safe plate and warm it up about 12 seconds.

Check to make sure you don't get it hot.

Place in a small mixing bowl with 1 1/2 - 2 T. powdered sugar,

a pinch of salt, and 1 C. heavy whipping cream.

Beat it together with your

wire whip attachment until mixed then turn it on high and

whip it until it forms stiff peaks. (If you don't have the

cream cheese at room temperature, it will have curds in it.)

When you whip it you will almost take it

to the butter stage. Don't stop too soon or it will be runny.

The real clotted cream tastes like a cross between sweetened

butter and lightly sweetened whipped cream. The texture is

a cross between the two also.

One recipe I tried used sour cream and it left it way too

sour.

Split the scones and serve with the "clotted" cream.

(I also read a recipe that placed pasteurized heavy

cream (not ultra-pasteurized) in a crock pot and heated

it on low for 12 hours, then scooped the clotted cream

off the top and chilled it. I have that in the crock pot

right now, but this one suits my taste buds and time schedule.)

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