Recipe By : The Art of Quick Breads, Beth Hensperger
Preheat oven to 375 degrees; grease a baking sheet or line with parchment. In a medium bowl, combine the flour, baking powder, baking soda and salt. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles coarse crumbs. In a 1 cup measure, combine the milk, syrup and vanilla extract. Add to the dry mixture and stir until a sticky dough is formed, adding a few more tablespoons milk if the dough is too stiff. Turn out the shaggy dough onto a lightly floured work surface and knead gently about 6 times, just until the dough holds together. Divide into three equal portions and pat each into a 1-inch thick round about 6 inches in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 3-inch biscuit cutter. Place the scones about 1 inch apart on the baking sheet. Bake for 16 to 20 minutes until crusty and golden brown. Serve immediately with jam and Homemade Devonshire Cream. To make the Devonshire Cream, in a clean mixing bowl, whip the heavy whipping cream with the powdered sugar until soft peaks form. Add the sour cream and beat until just fluffy and well combined. Scrape into a covered container and refrigerate until serving.