Scone Babies!!

Are you invited to an event but don't want to show up empty handed?! This elegant but simple recipe for Scone Babies will boost your reputation and bump you to the top if future guest lists.

This recipe is from "Hors D'Ooeuvres," a DK publishing book (respect.)

It's a good idea to start this recipe a day in advance just to give yourself a head start and keep you from last minute stress.

 Ingredients (makes a little more than 20)

2 2/3 C all-purpose flour

2 tsp baking powder

2 pinches of salt

6 Tbl butter-diced

3 Tbl sugar

2 eggs

1/2 C heavy cream + 1/2 C heavy cream for topping

1/2 C (125 ml) raspberry preserves for topping

Instructions

 Sift flour, baking powder, and salt. Crumble the butter into the flour with fingertips until mixture resembles fine crumbs (~3 mins?) Stir in sugar. With a fork, mix in egg and 1/2 C cream until dough becomes soft. Turn dough onto a floured surface and knead lightly until smooth. gently roll out to a 1/4 inch thickness-might be tough if kneaded too much. Cut out 20 rounds with pastry cutter (or any cookie cutter you'd like them to be in the shape of.) Bakeuntil firm and golden, 8-10 mins. Cool on a wire rack -cover with cloth while cooling to keep some steam in making them more soft and moist, otherwise they'll be hard as rocks..or scones.

If you choose to make the scones ahead of time, keep in sealed container overnight to keep soft.

 Next!

Whip the cream until it holds soft peaks

*one great tip i learned is to put your beaters/whisk and a stainless steel bowl in the freezer for 10-20 minutes so it keeps the cream chilled while whipping. Cream whips easier when it's cold. DON'T freeze the cream though!

Cover the tops of the scones with 1 tsp raspberry preserves/conserve/jam/whatever.

Top with a dollup of whipped cream

Serve at room temperature.

 Sorry for the huge photos.

<3 em