Ginger Scones and Treacle Cream

Treacle and Ginger Scones
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
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

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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