Melanie Dickerson Shares a Recipe

We are very pleased to welcome our friend Melanie Dickerson back to share a recipe with us.

In honor of my new release, The Merchant’s Daughter, and its setting of rural England, I’m going to share my famous scones recipe. Okay, it’s only famous at my church, but still. And you have to eat the scones with the Devonshire Cream and a little bit of strawberry jam, or whatever jam you prefer. Mmmm, yummy. (I know cranberries and pecans aren’t really English, but close your eyes and imagine you’re eating them in a castle in England beside a gorgeous hero with a British accent. That should help you forget.)

Cranberry-Orange Scones

2 cups all-purpose flour

1/4 cup sugar

1 Tbsp. baking powder

1/4 teas. salt

1/3 cup cold butter or magarine

1/2 cup dried cranberries

1/2 cup chopped pecans

1 teas. grated orange peel

1 cup plus 2 Tbsp. whipping cream, divided

Jam of your choice

Combine the dry ingredients in a bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and orange peel. With a fork, rapidly stir in 1 cup whipping cream just until moistened. Turn onto a floured surface; knead 5-6 times. Divide in half; shape into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream. Bake at 375 degrees for 13-15 minutes or until a toothpick comes out clean.

Devonshire Cream

6 oz. cream cheese, softened

¼ cup confectioners’ sugar

1 tsp. vanilla extract

½ cup whipping cream

In a small mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours.

Note: Amounts are approximate. Add sugar to your own taste. [I always add extra sugar! Enjoy!]