Strawberries and cream go together so well.
But sometimes one can have too much of a good thing, as in a leftover cup or two of heavy cream.
If you’ve had your fill of berries - or would like something to serve with a cup of tea - why not make a batch or two of cream scones?
This is a quick and easy recipe that will make light and airy scones.
The heavy cream replaces the butter and milk.
Don’t get too excited about the recipe not needing butter - the calories are about the same.
This recipe calls for currants, but it will work with other chopped dried fruit, such as dried blueberries.
Blueberries go well with lemon zest.
Dried cranberries and orange zest make a good combination.
If you have extra zest you can combine it with 2 Tablespoons sugar to sprinkle on top.
If you don’t have zest, you can add 1 teaspoon lemon or orange extract when you add the vanilla.
Don’t have either extract? Use an extra teaspoon of vanilla.
The clotted cream is in the dairy section of most supermarkets.
To reheat scones, wrap loosely in foil and heat at 300 F for 10 minutes.
Don’t have leftover cream? Try these scone recipes:
Makes 12 scones
grease and lightly flour a large cookie pan
preheat oven to 450º F
In a large bowl, mix together
1 2/3 Cups flour
3 to 4 Tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Zest of one orange or lemon
Stir in to coat
1/2 Cup currants
Make a well in the centre of the flour mixture.
1 Cup heavy cream
1 teaspoon vanilla
Stir lightly with a fork.
Dip your hands in flour and knead about 6 times.
Cut the dough into 2 equal pieces and place them on the prepared cookie pan.
Dip your hands in flour and shape each piece into a circle, gently patting to flatten into 2 5-inch rounds.
Dipping a knife in flour before each cut, cut each round into 6 wedges.
Brush the tops with a little milk, cream or melted butter.
Sprinkle each round with sugar.
Bake for 15 minutes, until golden brown.Serve warm with butter or clotted cream.