We make scones in many varieties.
Anything you can dream of you can turn into a scone!
Cranberry and Orange, Cherry and Almond, Strawberry, Blueberry, Apricot
... THE POSSIBILITIES ARE ENDLESS!
Try this recipe
2c. flour, sifted
2c. flour, sifted
1 T. baking powder (aluminum free)
1 tsp. salt
2 T. sugar
1 -1/2 sticks of cold butter, diced
2 eggs
1/2 c. cold cream
1 c. dried fruit, diced
optional: 1 tsp. vanilla, almond, orange or strawberry extract
Preheat oven to 400 degrees. In a mixer, place all sifted ingredients. Add butter and mix on low until pea size. In a small bowl whisk eggs and cream. Add to the mixer and mix just until blended. Fold in fruit. Pour sticky dough out onto floured counter, knead a few times. Roll out and cut scones with biscuit cutter. Place on baking sheet with parchment paper. Egg wash the tops and sprinkle with sugar. Bake for 15-20 minutes. Serves 12
Come stay with us at The Brenham House Bed and Breakfast!
Creamy Eggs Scrambled, Homemade Hash Browns, Peppered Bacon and warm Flaky Buttery, Cherry Almond Scones! m-m-m-m!
