One of my favorite treats is scones with Devonshire cream and hot cup of strong black tea. This is one of my favorite recipes.
- Food Processor or Large Bowl
- Baking sheet and Parchment Paper
- Rolling Pin
- Biscuit or Cookie Cutter
- 275g/ 10 oz/ 2 ½ cups Plain (All Purpose) Flour
- 25ml/ 1 ½ tsp. Baking Powder
- 60g/ 2.25 oz/ generous ¼ cup Sugar
- 5ml/ ½ tsp Salt
- 100g/ 3.5 oz/ 7 tbsp unsalted Butter, diced
- 35g/ 1.3 oz/ 3 tbsp Shortening
- 120ml/ 4 fl oz/ ½ cup Buttermilk (or ½ cup milk minus ½ tbsp then add ½ tbsp lemon juice)
- Milk, to glaze
Orange and Cranberry or Lemon and Blueberry
- Grated peel of 1 large orange or 2 large lemons
- 50g/ 2 oz/ scant ½ cup dried cranberries or blueberries
- Preheat oven to 220° C/ 425° F/ Gas 7. Line baking sheet with parchment paper.
- Combine dry ingredients in a large bowl (or food processor). Add the butter and shortening. If using a bowl, rub flour and fats until mixture resembles crumbs. In processor, pulse until combined.
- Gradually add the milk and mix (or pulse) until soft dough is formed. Do Not Over Mix! Add the dried fruit and grated rind by hand. Roll out dough on lightly floured surface to about a 2 cm/ ¾ inch thickness. Cut out shapes or rounds with biscuit or cookie cutter. Place on Baking Sheet and brush the tops with milk.
- Bake until golden brown, about 12-15 minutes. Serve hot or warm with butter, or whipped or clotted cream and jam.
I am about to share the most coveted, secret recipe for Louisiana sugar cookies. They have been a family favorite since I was a wee one. They are crisp, but melt in your mouth. They are sweet, but not too sweet. They are buttery, but not too buttery. And the best thing about them is: they are easy to make!
- 1 C. Butter (or margarine–but trust me butter is BEST)
- 1 C. Sugar (I like to use C&H Baker’s Sugar)
- 1 Egg
- 1 tsp. Vanilla extract
- 2 1/2 C. All Purpose Flour
- 1 tsp. Salt
- 1/2 tsp. Baking Soda
- Bowl of sugar
- Colored sugar
- Preheat Oven to 325⁰ F.
- Cream together butter and sugar until light and fluffy.
- Whisk together all DRY ingredients.
- Whisk egg, then whisk in the Vanilla.
- Mix egg & vanilla into butter/sugar.
- Slowly mix dry ingredients into wet ingredients.
- Form dough into ball then store in plastic bag or wrap.
- Refrigerate for 30 minutes.
- Press glass with decorative bottom or cookie press into large dough ball, then dip into sugar.
- Form dough into small balls—diameter should be about the size of a quarter.
- Roll ball into sugar and place on cookie sheet lined with parchment paper.
- Don’t crowd them—the cookies will spread out a bit as they bake!
- Use glass to press cookies.
- Sprinkle pressed cookies with colored sugar.
- Bake for approximately 5-7 minutes or until slightly golden on edges.
- Remove and cool for 20 minutes.
Substitute the vanilla extract with your favorite baking emulsion or extract (e.g., almond emulsion or extract, lemon extract, rum extract or emulsion, peppermint extract, etc.)
Cookies can be topped with a pecan, walnut, candy cane dust, chocolate chip, or cake/cupcake sprinkles. Options here are only limited to your imagination!
From my family to yours, Merry Christmas!