This morning's project was raspberry-picking in the yard. And now I'm 4 cups deep ready to make scones.
Ran to the market to pick up a container of light cream for my scone recipe, which is below if anyone cares for it. On arriving home, I opened the container (with a sell-by date of Aug. 6) and found the cream clumpy and nasty-looking. Oddly, it smells and tastes OK. It's not entirely curdled- it's about as liquid as I would have expected- but there are some clumps that made it APPEAR like it had been out too long.
So, is the vote to soldier on and use this stuff? Or will that poison my scones?
- 2 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 4 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup cream
- 1 egg
- Handful dried currants or dried cranberries
Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.