THE CO-OP PANTRY BY M A RY DE L P H
In this issue of the Co-op Pantry, the AFC ladies who bring you the magazine each month are sharing their favorite Thanksgiving recipes. We are excited to share these from our family to yours. My maternal grandmother retained a good many parts of her British heritage, these being part of it. - Mary Delph, Associate Editor
Scones 2 cups unbleached all-purpose flour 2 Tablespoons sugar 4 teaspoons baking powder ½ teaspoon salt 3 Tablespoons unsalted butter, cold 2/3 cup milk 1 egg yolk beaten with 1 Tbsp milk (to glaze) Strawberry jam (to serve) Devonshire Cream Heat oven to 425 F. In a medium bowl, mix the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter until the mixture resembles fine breadcrumbs. Add the milk slowly, mixing as you add, using enough of the milk to get the dough to come together with no lumps remaining. (The dough should be quite sticky.) Spoon the dough out onto a well-floured surface. Generously dust the top of the dough and knead 2-3 times to coat with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick. Using a well-floured 2-inch cookie cutter, cut the dough into circles. (Be sure to press the cookie cutter straight down and up. Cut straight down and up. Do not twist cutter, you will ruin your scones.) Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk
and milk mixture. Bake the scones for 12-15 minutes, until golden and firm. Remove the baked scones from the oven and let them cool for 30 minutes. If you like softer scones, cover them with a clean tea towel as they cool. Note from Mary: Serve with Devonshire cream, recipe below, and strawberry jam.
Devonshire Cream 3 ounces cream cheese, softened 1 Tablespoon white sugar 1 pinch salt 1 cup heavy whipping cream 1 Tablespoon minced green onions In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving. Note from Mary: A wonderful topping for scones, or use as a dip for fruit. .............................................................................
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