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!
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.