Why the Heck Not?

24 Nov

Without fail, several days after I’ve brought heavy cream into my kitchen and used only a tiny amount in whatever recipe drove me to buy it in the first place, I wake up with one word filling my mind: scones.

There is little I enjoy more than a freshly made scone, with jam and a cup of something warm.

Using heavy cream rather than butter makes this recipe simple and consistent. So long as you have the ingredients at hand, you can whip this up in 30 minutes flat.

The recipe is Molly O’Neill‘s via The Amateur Gourmet, whose challenge to non-bakers delights me.

Scones & Cherry Preserve from Prince Edward County

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2 Responses to “Why the Heck Not?”

  1. seabeegirl 28-November-2011 at 23:16 #

    Those scones and preserves look soooo good!

    • Sarah 29-November-2011 at 08:16 #

      It’s such an easy recipe. I really recommend it. (My father made the preserves!)

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