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Executive Chef Ferguson's Scones Recipe

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Cooking Time:

15 minutes

What could be better on a brisk wintery day than a hot cup of tea and a home-made scone . . . or two? Goodstone’s Executive Chef Patrick Ferguson has shared his fabulous recipe below!

If you can’t visit our VA B&B to enjoy an afternoon cup of tea by the Carriage House fireplace, you’ll need to don an apron and make this recipe at home!

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup sugar
  • 4 tablespoons butter
  • 2 tablespoons shortening
  • 3/4 cup cream
  • 1 egg

Directions

Handful dried currants, blueberries or diced apples tossed in cinnamon (preference is yours)

1. Heat oven to 375 degrees.

2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening.

3. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit.

4. Turn dough out onto a floured surface. Roll dough out and cut into squares then cut in half or if you have a cookie ring you could use that as well. Bake for 15 minutes or until brown. This recipe should yield about a dozen orders.