Scones Anyone?

Hi everyone. Can you believe it? June is almost over and what seems like the mid-point of the summer, the 4th of July, is right around the corner. We had a busy June here at the Inn. The rose garden is coming along beautifully and the veggie garden is bursting with greenery. We hosted two wedding parties this month and it was so exciting to see the preparations and the last minute nerves and of course the beautiful brides.

For their wedding breakfast we served them our famous Egg Souffle' with a cheddar dill sauce, grilled potatoes, bacon, a fruit floret and my now very popular "Inn at Stony Creek Scones". I thought that I would like to share my recipe with you and hope you enjoy it.

The Inn at Stony Creek Scones

Preheat oven to 400 degrees

Measure and mix
2 cups unbleached flour
2 1/2 tsp. baking powder
1/2 tsp salt
1/4 cup sugar
currants or blueberries or chopped strawberries or even chocolate chips
(If you prefer no fruit, leave it out, but at the last step, sprinkle with a mix
of cinnamon and sugar).

Stir in
1 1/3 cup of heavy cream

Mix until all ingredients come together.
Turn onto a floured surface.
Knead quickly 2 or 3 times.
Pat into an 8" to 10" circle.
Cut into 6-8 wedges amd place on a parchment lined cookie sheet.
Brush each wedge with melted butter and sprinkle with granulated sugar (or sugar and cinnamon if not using fruit).
Bake 17 to 18 minutes.......NO LONGER.

Now an added recipe to serve with the scones!

Devonshire Cream

1/2 cup of heavy cream
2 tblsp confectionary sugar
1/2 cup sour cream

In chilled bowl, whip cream and sugar until peaked. Fold in the sour cream.
Serve with the scone recipe.

Absolutely delicious!

If you would like to share some of your breakfast recipes with us, we would love to hear from you. Meanwhile, enjoy the scones and hope to see you at the Inn sometime soon. Happy Summer everyone!