- Yield : 8
- Servings : 8
- Prep Time : 5m
- Cook Time : 12m
- Ready In : 17m
We have innkeeper friends who count the number of cookies they bake, we should have kept count of scones. We didn’t always make scones, when we first started we tried several different baked items to start breakfast with, but for ease, time, cost and wastage, plus the number of guests that we had/have who rave about our scones they are hands down the winner. Upon quick calculation we have probably made around 24,400 scones in our seven years at the inn.
When we decided to start doing the scones continuously Nathan’s Beach Nan gave us this advice, “Don’t muck around with the dough, just slap them together and get them in the oven.” Advice taken and given.
- 2 cups sifted all-purpose flour
- 2 Tbs. Sugar
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ cup unsalted butter
- Fruit / Nuts of your choice**
- ¾ cup plus 2 Tbs. Buttermilk
- Preheat oven to 450.
- Sift together flour, sugar, baking soda, and salt into a mixing bowl.
- Cut butter into small pieces and add to dry ingredients.
- Blend together until mixture is crumbly.
- Make a well in the center of the mixture and gradually add the buttermilk, stirring gently with a fork.
- Fold in fruit and nuts.
- Mix just until soft dough is formed.
- *We use a food processor and pulse once for the dry ingredients and blend until just after all the buttermilk is added.
- Turn onto a lightly floured surface pat into a circle ½ inch thick at the edge, with the center slightly thicker.
- Cut into 8 equal pieces.
- Place each of the 8 pieces on a baking stone or an ungreased baking sheet.
- Bake for 12 to 15 minutes, until golden brown.
- Best served warm.
**Our go-to Variations:
Maple Pecan – Pure Maple Syrup and Pecans added to the mix with whole pecans and a little brown sugar on top
Cranberry Walnut – Craisins and walnuts added to the mix
Blueberry – To avoid purple scones we use dried whole blueberries
Cinnamon Raisin – 1/4 tsp cinnamon and raisins added
Banana Nut – add 1/2 ripe banana and reduce buttermilk to 1/2 cup with walnuts