Stone Lion Inn Scones Recipes

ROCK/STONE SCONES

Steps:

• Preheat the oven to 350 degrees F. Line two sheet pans with parchment.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cayenne. Add the butter and toss gently to coat. Work the butter into the flour with the tips of your fingers until the mixture resembles rough cornmeal with pea-size bits of butter scattered throughout. Stir in the ham and cheese to evenly distribute.
• Whisk together the buttermilk and egg and add it to the butter-flour mixture; stir with a wooden spoon to distribute the moisture. Use your hands to gently bring the dough together, being careful not to overwork the dough.
• Drop 1/4-cup mounds of dough, spaced a few inches apart, onto the prepared pans. Bake until golden brown and the scones spring back when gently poked, 15 to 20 minutes.

STONE LION INN SCONES

Steps:

• Preheat oven to 425 degrees.
• Measure dry ingredients and mix together in a bowl with a fork. Add dried fruit and mix so that fruit does not stick together.
• Add cream and stir until a dough forms. Gather dough together in bowl and turn out onto work surface dusted with flour. Knead 8 - 10 times until dough holds together.
• Pat dough into a circle approximately 10" in diameter and brush top with melted butter. At this point I sometimes sprinkle the top with coarse sugar. Cut dough into 12 triangles and place on buttered sheet pan (or use parchment paper on the sheet pan). Bake for 15 minutes until just golden. Transfer to cooling rack.
• Makes 12 scones.

BED & BREAKFAST SCONES

Steps:

• Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
• In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
• In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
• Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
• Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
• Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
• Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
• With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
• Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
• SERVE WITH: Recipe #186965 or Recipe #208437.
• LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
• GREAT COMBINATIONS:.
• chocolate chips with cranberries & brown sugar topping.
• chocolate chips with orange zest & orange flavoring.
• cranberries with walnuts.
• cranberries with apricots.
• apricots with nuts.
• poppyseeds with lemon flavoring & zest.
• cheese with nuts or chocolate chips.

BROWN SUGAR SCONES

Steps:

• Preheat oven to 400. Combine the flours, baking powder, baking soda, salt, sugar, and cinnamon. Work in butter until small clumps form.
• Add walnuts, and raisins and toss to incorporate.
• Pour the buttermilk into the center of the mixture and stir until dough is just cohesive.
• Turn the dough out onto a lightly floured surface and bring together into a ball. Roll or pat the dough to a 1" thickness. Cut rounds using a 2" round biscuit cutter and transfer to parchment lined baking sheet.
• Or, pat into a square and cut square scones.
• Freeze for 15 minutes.
• Brush scones with cream, and sprinkle with sugar.
• Bake until they begin to brown, 20 to 22 minutes. Remove from the oven and cool on a rack.

SCOTTISH OAT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
• Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

SCOTTISH OAT SCONES

Steps:

• Preheat oven to 450* F.
• Mix all dry ingredients together, flour through salt.
• Add melted butter, milk and egg to combined dry ingredients; mix until dry ingredients are moistened.
• Stir in raisins.
• Shape dough to form a ball; pat out on lightly floured surface to form an 8 inch circle.
• Cut into 8 to 12 wedges.
• Bake on greased cookie sheet in 450* oven 12 to 15 minutes, or until light golden brown.
• Combine cream cheese& heavy cream with a hand mixer to make devonshire cream.
• Serve warm with a dollop of devonshire cream topped w/some orange marmalade.
• Trust me- they're best this way.