Diana's Desserts - www.dianasdesserts.com

Topping & Spreads for Scones, Biscuits and Muffins

in Diana's Recipe Book

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(total ratings: 2)
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See Ingredients Below

Orange Butter: In a small bowl, combine 1/2 cup (1 stick) softened butter and 2 tablespoons orange marmalade. Beat with fork or electric mixer until blended. Serve with warm scones.

Streusel Topping: In a small bowl, combine 2 tablespoons butter, 3 tablespoons flour, 2 tablespoons sugar, and 2 tablespoons finely chopped almonds or walnuts. Blend with a fork until crumbly. Sprinkle on top of plain scones before baking and lightly press into the dough.

Devon Cream: Blend an 8-ounce package of cream cheese (softened), 1/3 cup sour cream, and 1 tablespoon sugar. (This approaches the taste of genuine Devonshire clotted cream, a staple of Devon Cream Teas and best made in England with a friendly Jersey cow standing nearby.)

Clotted Cream: Pour 2 cups of pasteurized (not ultra-pasteurized) heavy cream into a shallow glass pan or pie plate. Cover with foil, then place in an oven at low temperature (our oven has a "warm" setting, which would work) for 8 hours or overnight. Do not stir. Carefully remove pan from oven, being careful not to shake it. With a slotted spatula, skim the thick cream from the surface, leaving the watery residue behind (add it to bread dough or soup). Gently stir the clotted cream to smooth it, and store in the refrigerator. Tastes best served at room temperature.

Clotted Cream - Recipe by Alton Brown, Food Network

Prep Time: 5 minutes

Yield: 1 cup

2 cups pasteurized (not ultra-pasteurized) cream

Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

Preparation time: 5 minutes
Ease of preparation: Easy

Yield: 1 cup

Lemon Curd: Place the juice and grated rind of 3 lemons in a heavy saucepan or the top of a double boiler. Add 1 stick of butter and 1 cup sugar. Over low heat or simmering water, stir until the butter melts and the sugar dissolves. Beat 2 large eggs in a separate bowl and add slowly to the lemon mixture, stirring constantly with a wooden spoon. Cook until the curd thickens and coats the spoon. Pour into sterilized jars, cover, and store in the refrigerator. Serve with warm scones.

Fruit Preserves: Spread strawberry, apricot, or any type of preserves over warm scones.

Source: DianasDesserts.com
Date: August 5, 2002


Reviewer: Kathy
Very nice site and easy recipes, they will work for me. Thanks for the listing

Reviewer: Kelsey
Oh, Beautiful! I made Chocolate Toffee Scones from Diana's recipe book and put Devon cream on top! It was absolutely to die for!


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