A Scones Throw Away...an Oregon Culinary Vacation!

Lately a lot of the guests at our inn have traveled short distances to stay with us.  SometimesThe breakfast table at an Oregon Bed and Breakfast Guild Inn! they are visiting family, sometimes they are here to catch up with old friends and even some of them just want to get out of the big city or just get in to a city of any size.  More and more our travels are taking us to destinations that aren't too far from home.  Sometimes we just wanna get away!  Isn't that a song lyric?  Anyways, when you need to get away or just want to treat yourself to a little over nighter and a B & B sounds like a romantic idea, remember...your romantic bed and breakfast is probably just a "scones throw away!"

Great segway in to my scone recipe don't you think?  Well...it's simple, it's easy and anyone can do it.  And as usual, I cannot just leave good enough alone and I am really good at improvising.  You will notice that most scone recipes call for whipping cream.  Well...my English friend says, it's much better to use fresh milk instead of whipping cream.  He says it makes the scones lighter.  That's good enough for me...fresh milk it is!  Also, I really cheat bad!  I use my food processor and once made 65 scones in about 30 minutes.  So, if you have a lot of scones to make or just wanna make a few, follow this recipe.  My version of a very easy scone recipe!

Debbie's Scones!

2-1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, cut in to pieces
2 beaten eggs
3/4 cup fresh milk
a little extra milk and sugar for coating

In a food processor, I pulse the the flour, sugar, baking powder and salt a few times just to mix.

Toss in the cut up butter pieces and pulse till mixture forms coarse crumbs.

Pour in eggs, milk and any kind of additions you like.  I like dried cranberries and sliced almonds.  However, good white chocolate chips and pecans are yummy too!  Pulse again a few times till all blends and looks moist.

Turn dough out on to a lightly floured surface.  Knead dough by folding and gently pressing for 10 to 12 strokes or until dough is nearly smooth.  Pat or lightly roll dough in to an 8 inch circle.  Cut in to 8 wedges.  If you want to make 16 smaller scones, just split dough in half before lightly rolling out.

Place wedges 1 inch apart on an ungreased baking sheet.  Brush wedges with milk and sprinkle with sugar.  Bake in a 400 degree oven for 12 to 14 minutes or until golden.  Remove scones from baking sheet and serve warm.

I love serving my scones with lemon curd, butter and/or orange marmalade.  And no...I don't make my own lemon curd.  Joe makes it for me!  He makes the best I have ever tasted, homemade or not. 

Thanks for checking in and hope you get to try this recipe.  It's pretty easy and if you don't feel like making them yourself, we are happy to make you a batch on your next culinary vacation at our inn!

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