Breakfast
Farmhouse Famous Scones
The Farmhouse Inn
7871 River Road
Forestville, CA 95436
www.farmhouseinn.com
- RECIPE YEAR: 2013
- YIELD: Serves 12
This is our master recipe for scones. In the fall, we incorporate dried figs, fresh apples or pears, fresh or candied ginger or cinnamon glaze. In winter, citrus zest, candied citrus rind, dried currants, cranberries or raisins are added to the dough. Spring calls for fresh strawberries, blueberries or raspberries, and summer scones feature peaches, nectarines, plums or pitted cherries.
Ingredients:
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 cup cold unsalted butter, cut into cubes
- 3/4 cup heavy cream, plus more for brushing
- Sanding sugar for dusting
Directions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, or in a food processor, combine the flour, sugar and baking powder. Beat or pulse until the ingredients are just combined. Add the butter cubes and beat or pulse on low speed until the mixture resembles a fine-ground meal. Add the cream using the same method. Turn the dough out onto parchment paper or a lightly floured surface. Gently form the dough into a round disk about 1 1/2 inches thick. Cut the disk in half and then cut wedges from each half to the size of scone desired. Brush the scones with cream and dust with sanding sugar. Transfer to the prepared baking sheet and bake until the bottoms of the scones are golden brown, 12 to 16 minutes. Alternatively, glaze the scones after baking with confectioners' sugar mixed with cream, citrus or spices.
