570-253-5573 bnb@jamesmanninghouse.com 421 Wayne Street, Bethany, PA 18431

Simple Scones

simple scones

Guests have been asking for my scone recipe for some time.  This is my favorite recipe and using different additions will give you a variety of scones.  One trick is mentioned below, freezing.  I also start with frozen butter and grate it in the food processor.

 

2 c. all-purpose flour
½ c. butter, frozen
1 t. baking powder
½ c. fat free sour cream
¼ t. baking soda
1 large egg
1/3  c. sugar
1/2 t. salt
½ c. raisins*

Directions:  In a medium-sized bowl combine flour, sugar, baking powder, soda, and salt.   Grate the butter into very small pieces.  Work into dry ingredients with your fingers.  This mixture should resemble coarse meal.  Stir in raisins.*

In another small bowl, beat the egg and cream until smooth.  Using a fork stir the egg mixture into the flour mixture until large clumps form (do not over work the dough.  Pressing the dough into the sides to pull together to form somewhat of a ball.  Divide into two or three clumps and dump on a floured board.  Press each into a thick disc.

Cut disc into 6-8 triangles (or cut with round cookie cutter).  Put pieces on parchment lined cookie tray, approx.. 2” apart.  Bake in 375 degree preheated oven until golden around the edges. To serve dust with powered sugar or make a glaze with confectioner’s sugar and water, milk, or juice, approx. one tablespoon liquid to one cup of sugar.

The secret to the James Manning House is to freeze the preformed scones before baking. Once frozen wrap tightly and store for up to one month.  Bake as many as desired from frozen state, do not thaw.

*Alternate additives:

Mixed dried fruit
craisins and orange zest
Lemon-blueberry
dried cherries and almonds
Butterscotch chips
dried apricots and white choc. chips
Chocolate and coconut
hazelnuts and toffee
Pecans and caramels
craisins and white chocolate
Be creative!!

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