Patriotic Scones Recipe

I use this basic scone recipe all the time and just add different fruit, nuts, etc. for variety. Dried cranberries and blueberries make a fun treat for a July 4th breakfast . . . and the devonshire cream is an amazing addition!

Scone Ingredients:

2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 cups heavy cream
1/4 cup sugar
1/4 cup dried cranberries
1/4 cup dried blueberries
4 tablespoons butter

Devonshire Cream Ingredients:

6 ounces cream cheese (softened)
1/4 cup powdered sugar
1/4 cup sour cream
1/8 teaspoon almond extract

Directions:

1. Mix flour, salt, baking powder and sugar.

2. Add cream and mix.

3. Add dried cranberries and blueberries and knead dough.

4. Shape into scones and place on a cookie sheet.

5. Melt 4 T. butter and brush on top of the scones. Sprinkle with sugar.

6. Bake at 425 degrees for approximately 15 minutes.

7. FOR DEVONSHIRE CREAM: Combine cream cheese, powder sugar, and sour cream. Beat with electric mixer until fluffy. Add extract. Let stand 30 minutes before serving.

8. Serve scone with devonshire cream. Yum!

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