Oatmeal Raisin Scones and Mock Devonshire Cream

          Some neighbors and I wanted to do a little afternoon tea get together. 

My son had to put chicken wire around three shrubs and a vine that are getting eaten.  It's such a battle!

This was my own tea party the next day with some of the leftovers.

I used my pretty Royal Stuart lily of the valley teacup that I received from a teacup exchange years ago.  

I made a charcuterie board for us.  There were supposed to be 8 of us, but only 4 could come.  The honey lemon cheese that I found at Kroger was a big hit.  It's almost like a dessert!  The Barely Buzzed Cheddar was dusted with coffee and lavender, and we decided it was just ok.  I already went back to buy more of the Honey Lemon Cheese.

I finally tried my hand at a salami rose by watching a video.  These are fun to do and look so pretty.

I made these little lettuce cups and made some tulip tomatoes stuffed with pearl mozzarella.  Another friend brought chicken salad in mini croissants which were so good.  

Another friend made these homemade petit fours, which were so yummy, and the teacup sugar cookies as a party favor.  She also made the deviled eggs.  We had an afternoon feast and shared a wonderful time together.

The Oatmeal Raisin Scones are one of my all-time favorites.  A mock Devonshire Cream was the crowning touch.

Yield: 12 large or 16 medium

Author: Kitty, but adapted Nick Malgieri's How To Bake cookbook

Oatmeal Raisin Scones and Mock Devonshire Cream

These scones come together so quickly in the food processor and are like eating a large oatmeal raisin cookie. There are no eggs in this recipe.

Ingredients

• For the Scones
• 1 and 1/2 cups flour
• 1 and 1/2 cups rolled oats
• 1/3 cup granulated or light brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter
• 1 and 1/2 cups raisins
• 1 cup milk, plus milk for brushing the tops of the scone
• 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon (use sparkling sugar for crunch)
• Mock Devonshire Cream
• 1/2 cup whipping cream
• 1/2 cup sour cream
• 1 tablespoon powdered sugar

Instructions

1. For the Scones
2. Set rack in the middle of the oven & preheat oven to 450 degrees.
3. Combine the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse 5 times at 1-second intervals.
4. Cut the butter into 12 pieces, add to the bowl & pulse 12 times until the mixture looks like fine meal.
5. Add the raisins & milk & pulse 3-4 times to form a very soft dough.
6. Generously flour the work surface, turn the dough out, and fold the dough over on itself for 3-4 times, until it is less sticky.
7. Divide the dough into 3 equal parts, for 12 scones, and make a 5" disk, or four equal parts, and make a 4" disk for 16 scones. Using a floured knife or bench scraper, quarter each disk.
8. Arrange the scones on a parchment lined baking sheet, with 2" between them. Brush the tops with a little milk & sprinkle with the sugar-cinnamon mixture. Freeze the scones for 30 minutes, which is a trick I learned from King Arthur Flour, which helps for a higher rise. Bake the scones for 12-15 minutes, or until they are golden. Do not over bake as they will be dry.
9. I always freeze any extra scones, then thaw and reheat in a 350 degree oven for several minutes. Enjoy!
10. For the Mock Devonshire Cream
11. Beat the cream in a chilled bowl until stiff. Add sugar and fold in the sour cream. Serve with scones.

Notes

For drop scones: Drop the dough, by large spoonfuls, onto cookie sheets that have been lined with parchment paper. You should get 12 large scones, or 16 medium.

I enjoyed all this nature on my patio recently.  I finally have a woodpecker showing up.

Thank you for your visit!  xo

I am sharing this with:

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage