Fabulous Scones

Back in the 80’s, I was chef and manager at a lovely Inn in Bucks country PA. I was solely responsible for all the baked items coming from the kitchen. It is where I really learned how to bake with yeast . I turned out loaves of fragrant whole grain bread, toasting white, rye, oatmeal & a variety of sweet rolls. But my all time favorite item to prepare was scones. I was introduced to a breakfast cookbook by Marion Cunningham. Here is where I found the best scone recipe , ever. Now this recipe has no butter. The dough is held together with 2 cups of softly whipped cream. They are light, not too sweet & I bet you can’t eat just 1. My sous chef  Kate, made up the first batch today,

Kate working scone dough
Kate forming scones
ginger scone dough
forming scone dough

getting ready for a very busy weekend here at the inn. Speckled with candied ginger & a dash of nutmeg, we could barely wait to slather on some butter. We decided to amp up the flavor with a precious home made rose petal jelly.

scones at the glen
scone & butter with rose petal jam

While Kate & I enjoyed a scone our pups, Ranger & Tito snoozed by the kitchen door, in hopes some crumbs might end up on the floor.

Ranger & Tito
Ranger & Tito resting after a play date

Sorry boys, too good to waste a crumb.

Ginger Scones

3 cups white flour

1/4 cup white sugar

2 Tbsp of baking powder

dash of nutmeg & salt

2 cups softly whipped cream

2 tbsp candied ginger

Egg wash

Combine flour, sugar, baking powder, nutmeg & salt in a large bowl. In a separate bowl lightly beat whipped cream. Slowly fold in 1/2 of the whipped cream into the flour mixture. Then add the remaining half. The dough will be a bit craggy. don’t worry, Once you empty the bowl onto a floured surface, pat the dough into a round disk, about 3 inches high. You may cut the dough into 8 wedges or use a biscuit cutter to make rounds.

Make a simple egg wash with an egg & a tablespoon of cream. Brush onto scone tops before baking. You may also sprinkle sugar on top for an extra crunch, once baked.

Bake on a parchment lined cookie tray at 400 for 15 ~ 18 minutes.

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