Stephanie Inn Scones

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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.

Stephanie Inn Scones

2 1/2 cups all-purpose flour
1/2 cup 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

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.

Freezing Scones

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, put 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, simply take out as many as you want, and let them sit on the kitchen counter on a piece of foil or parchment paper while you preheat the oven. They should only be allowed to thaw only as long as it takes the oven to preheat. Once the oven is preheated, put the scones onto a fresh sheet of parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it could easily add up to 4-5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).