On Mon 10 Apr 2006 10:44:51p, Thus Spake Zarathustra, or was it Christine
Dabney?

> On 11 Apr 2006 07:22:34 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>
>
>>Then the fresh raspberry cream scones I make would put you right over
>>the edge. :-) BTW, they're delicious!
>
> Okay, spill!

Okay, a litle history first... Back in the 1950s, an English couple
imigrated to the US and settled near the small town of Oberlin, Ohio. A
few years later they bought an early 19th stone cottage in the English
countryside, had it dismantled stone by stone, shipped it to the US, and
had it reconstructed in Ohio. They named the cottage "Camcote House".
Local residents were so taken with the couple and their cottage that they
began serving an English "high tea" several afternoons each week. Among
the many things they served, the fresh raspberry cream scones was my
favorite and I finally wheedled the recipe from their daughter many years
ago.

Fresh Raspberry Cream Scones

Recipe By : Camcote House
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SCONES-----
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Sugar
3/4 c Fresh red raspberries
1 1/4 c Heavy cream
-----GLAZE-----
3 tb Butter, melted
Coarse sugar

Preheat oven to 425 degrees F. Use an ungreased baking sheet.

Combine the flour, baking powder, salt, and sugar in a bowl, stirring
with a fork to mix well. Add the raspberries and distribute gently in
the flour mixture. Still using a fork, gently stir in the cream and mix
just until the dough holds together in a rough mass (the dough will be
quite sticky).

Lightly flour a board and transfer the dough to it. Turn and fold the
dough onto itself 8 or 9 times. Pat into a circle 9-10 inches in
diameter. For the glaze, spread the butter over the top and side of the
circle of dough and sprinkle sugar on top. Cut the circle into 12
wedges and place each piece on the baking sheet, allowing about an inch
between pieces.

Bake for about 15 minutes, or until golden brown.

--
Wayne Boatwright @¿@¬
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