Scones, anyone?

Just a typical Friday morning over here...just kidding.  Although my title is Domestic Diva, contrary to popular belief, I do not actually whip up baked goods everyday.  Just when someone asks me for a cake or when the spirit inexplicably moves me.  Or when I buy 2 pounds of organic blueberries.  Lest these beauties lose their freshness, I needed to get baking.  These are the easiest and best, most perfect scones ever.  They achieve the sublime balance of slight crispness on the exterior with incredibly light, fluffy interiors not often found in most scones.  And, of course, they cost next to nothing to make.  I pity those who must procure their day-old scones from Starbucks to the tune of $3 or more a piece. The recipe is below.

The platter is also gorgeous, no?  I have been really digging Mid-Century Modern pieces as of late.  This serving platter is melamine circa 1950s.  The shape of the plate really speaks to its era. The nifty silver handle and Tiffany Blue color adds richness and sophistication to, yes, what amounts to a plastic plate.  It was $2.  The engraved silverplate dessert server is a most elegant delivery system for freshly baked goodies. It was also $2. Since I don't own many serving pieces, I think I will get a lot of use out of these.

Here's the scone recipe.  It's from the bofo Phoenician Resort in Phoenix, Arizona where they hold a lovely afternoon tea for about $50 per person.  With this recipe you can make your own tea and scones for a mere fraction of that cost and have plenty to share!

Scones
3 eggs
1/4 cup plus 2 tablespoons cream (or 1%, 2% or whole milk)
3-1/4 cups unbleached white flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 cup room temperature butter
1 cup garnish of choice (blueberries, cranberries, nuts, chocolate chips, etc.)

Heat oven to 400 degrees. Mix eggs and cream or milk (the milk is my change to the recipe, because we don't often have cream in the house. The milk works just as well).  Set aside.  In a large mixing bowl, combine the flour, baking powder and sugar. Cut in the butter (I just use 2 butter knives in a criss-cross fashion) until evenly incorporated.  Slowly add the egg and cream/milk mixture until the dough reaches cornmeal consistency.  If you're adding garnish, add it gradually as you mix in the wet ingredients.  Be especially careful if you are mixing in fresh fruit so as not to crush your fruit.  When it is mostly mixed (don't over-mix or your scones will be less fluffy), dump it out onto the counter or a large cutting board. Knead the dough a bit (watch your fruit!) and then flatten with your hand to about 1/2 inch thick.  Using a water glass (about 3 inches in diameter), cut out as many scones as the dough will allow, shaping any remnants with your hands. Place the scones on an ungreased cookie sheet and bake 10-15 until lightly browned on the tops.  Serve with butter, curd, clotted cream or marmelade.  Makes 12-15 (depending upon size). Enjoy!