Naughty or Nice?

I woke up this morning and found this note
taped to the inside of my computer.
My sick kid wanted scones and devonshire cream.
How could I say no?
So...

scones and strawberries for breakfast!

I started out with a cream scone recipe that I found here.
I used Splenda for the sugar and fat free half and half for the heavy cream.
I was going to lighten it up.
Be the good girl that I've been trying to be...
till I came across the TCHO chocolate.
What the heck, it's a rainy Sunday morning.
Lets SPLURGE!!! Chocolate chunk scones.

And if we're gonna splurge, let's go all the way.
"Mock" Devonshire cream.
Because let's face it... it's all about the cream.
The scone is only a utensil to get the cream to your mouth.

So... what do you think? Was I
naughty or nice?

Cream Scones
2 cups all-purpose flour
1/4 cup granulated white sugar (I used Splenda)
2 teaspoonsbaking powder
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into pieces
1 large egg
1 teaspoon pure vanilla extract
1/2 cup whipping cream(I used FatFree half and half)

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round.
Brush the tops of the scones with a little cream and sprinkle with a course sugar if desired. This helps to brown the tops of the scones during baking.

Bake for about 15 - 18 minutes or until nicely browned



Mock Devonshire Cream
4 oz marcarspone cheese
1 cup heavey cream
1 teaspoon vanilla extract
1-2 Tablespoon granulated sugar

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.

Makes about 1 1/2 cups.