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I slightly adapted this recipe is from The Stephanie Inn Cookbook, written with Lori McKean
and the Stephanie Inn staff.
Moist, rich, and tender, these flavorful scones are a favorite breakfast treat at
The Stephanie Inn in Cannon Beach, Oregon. Depending on the season, they might be flavored with chopped nuts, dried
fruits such as currants, dried apricots, dried cherries, raisins, fresh mango, or blackberries.
Check out Linda's
History of English High Tea,
English High Tea Menu, and
Afternoon Tea Recipes.
More great
Scone Recipes,
Bread Recipes,
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Stephanie Inn Scones
Recipe Type:
Scones,
Quick Bread,
Afternoon Tea and High Tea
Yields: 12 scones
Prep time: 25 min
Cook time: 15 min
Ingredients:
2 1/2 cups all-purpose
flour
1/2 cup granulated
sugar
1 tablespoon
baking powder
1/2 teaspoon salt
1 cup chopped fresh or dried fruit, nuts, chocolate chips, or a combination of flavors
1 1/4 cups
heavy cream (approximately)
Sugar for topping
Preparation:
Preheat oven to 350 degrees F. Spray a
large baking sheet with vegetable-oil cooking spray.
In a large bowl,
whisk or stir together the flour, sugar, baking powder, and salt
thoroughly. Stir in the fruit or nuts, and then slowly stir in the
cream, just until the mixture binds together.
Turn the dough onto a lightly floured
surface and gently pat the mixture into a round or square shape.
Sprinkle with flour and roll to approximately 1/2-inch thickness. Cut
into rounds, triangles, or squares. Place on a greased baking sheet and
brush with additional heavy cream. Note: Scones can be cut into any shape you desire.
Use a drinking glass to make circles, or cut into squares or wedges with
a knife. Dip the edges of the cutter in flour to prevent the dough from
sticking. Do not pat the edges of the scone down; instead leave the cuts
as sharp as possible to allow the scones to rise in layers.
Space 1-inch apart onto prepared baking
sheet. NOTE: When making scones, work the
dough quickly and do not over mix. Sprinkle with sugar and bake
for about 15 to 20 minutes, or until lightly golden. Remove from oven
and serve warm or at room temperature.
Tips: When the scones are cool, wrap
airtight and hold at room temperature for up to one day or freeze to store longer. To
reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a
350 degrees oven 8 to 10 minutes or until warm.
Yields 12 scones.
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Freezing Scones
Courtesy of Debbie Anderson of
Victorian House Scones LLC.
Freezing baked scones:
When the scones are cool, wrap airtight and hold at room temperature for up to
one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if
frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10
minutes or until warm.
Freezing unbaked scones:
When the dough is made and patted into circles or cut into 8 wedges/circle, place on a cookie sheet and place, uncovered in the freezer. It will take about an
hour for the dough to freeze firm. Once the dough is firm, put frozen scones
into a zip-lock bag and return them to the freezer.
When you are ready to
bake the scones, simply take out as many as you want to bake and let them sit on the kitchen
counter on aluminum foil or parchment paper while you preheat the oven. They
should only be allowed to thaw as long as it takes the oven to preheat.
Once the oven is preheated, place the scones onto a fresh sheet of aluminum
paper or parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it
could easily add up to 4 to 5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).
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