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Runnymede Scones presented by Runnymede Country Inn Bed and Breakfast
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3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup firm butter
3/4 cup currants, chopped dates, dried cherries or dried mixed fruit
1 teaspoon grated orange zest
1/2 teaspoon baking soda
1 cup buttermilk
1 tablespoon cream
2 tablespoons sugar
1/4 teaspoon cinnamon
Preheat oven to 425 degrees. In a large bowl stir together the flour, 1/3 cup of sugar, baking powder and salt. Cut the butter in with pastry blender until it resembles coarse meal. (This can also be done in a food processor) Stir in the orange zest and dried fruit of choice. Dissolve the baking soda in the buttermilk. Make a well in the middle of the dry ingredients and add buttermilk all at once. Stir with a fork until the dough pulls away from the sides of the bowl. Gather the dough into a ball with floured hands and turn out to a lightly floured board. Roll out to a ½ inch thick circle. Using a 1 inch or 1 ½ inch cutter, cut into individual scones. Place on baking sheet 1 ½ inches apart. Brush tops with cream and sprinkle with sugar cinnamon mixture. Bake for 10 minutes until lightly browned. Makes about 15 – 18 scones. Serve with jam or Devonshire Cream. (see recipe)
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Mock Devonshire Cream
16 ounce container of Cool Whip
8 ounces sour cream
2 cups powdered sugar
1 tablespoon vanilla
Mix all ingredients and keep refrigerated! Delicious with scones and all types of breakfast breads.
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Runnymede Country Inn Bed and Breakfast
Fredericksburg, Texas
Rejuvenate and relax in an English-style country estate, 3 miles south of Fredericksburg in the heart of Texas Hill Country.
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Click here for pictures and information about the inn.
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More Runnymede Country Inn Bed and Breakfast Recipes:
Runnymede Granola
| Pineapple Zucchini Bread
| Ham, Chili and Cheese Strata
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More Recipes
Biscuits and Scones
| Appetizers
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