Atwood Inn Breakfast Scones Recipes
ATWOOD INN BREAKFAST SCONES
Very versatile recipe. You can use any fruit and or nuts you like. recipe courtesy The Maria Atwood Inn Franklin, New Hampshire
Provided by Steve P.
Categories Scones
Time 37m
Yield 8 Large Scones
Number Of Ingredients 11
Steps:
- The night before mix dry ingredients together in a medium size bowl.
- The next morning add buttermilk, Crisco, egg, flavoring, and nuts and/or fruit.
- Stir together gently kneading to complete mixing ingredients.
- Shape into a large ball and flatten, into a circle, on a cookie sheet or baking stone.
- Score into 8 pieces with serrated knife.
- Bake at 400 degrees for 18 to 22 minutes, until lightly browned and toothpick comes out clear.
- Serve warm with butter, honey, jam, or flavored cream cheese.
- Enjoy.
Nutrition Facts : Calories 343.4, Fat 18.3, SaturatedFat 4.1, Cholesterol 27.1, Sodium 324.9, Carbohydrate 39.6, Fiber 1.6, Sugar 13.8, Protein 6
BED & BREAKFAST SCONES
Started making these years ago; when oldest daughter was in high school, she'd request these whenever a friend stayed over for the weekend. Serve with Recipe #230378, Recipe #230379, Recipe #208953 or your favorite jam with butter. TIME-SAVING TIP: Line up several zip-top, quart-size bags (I do 10 at a time [10 bags = 10 recipes]), then pour in the dry ingredients, then label and store in a cool, dark spot in the pantry. At meal-time, dump one bag into mixing bowl and proceed. This works for pancakes, cornbread and pizza, too! Easy for the kids to whip a batch together, too!
Provided by Debber
Categories Scones
Time 35m
Yield 2 disks, 4-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
- In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
- In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
- Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
- Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
- Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
- Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
- With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
- Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
- SERVE WITH: Recipe #186965 or Recipe #208437.
- LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
- GREAT COMBINATIONS:.
- chocolate chips with cranberries & brown sugar topping.
- chocolate chips with orange zest & orange flavoring.
- cranberries with walnuts.
- cranberries with apricots.
- apricots with nuts.
- poppyseeds with lemon flavoring & zest.
- cheese with nuts or chocolate chips.
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