Stone Lion Inn Scones Recipes

ROCK/STONE SCONES

Rock/Stone Scones image

Provided by Food Network

Time 45m

Yield 24 scones

Number Of Ingredients 10

Ingredients

5 cups all-purpose flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 sticks unsalted butter, slightly cooler than room temperature, cut into tablespoon-size cubes
1 cup cubed tasso ham or Canadian bacon
1/2 cup grated aged Cheddar or Gruyere cheese
1 1/2 cups buttermilk
1 large egg

Steps:

Preheat the oven to 350 degrees F. Line two sheet pans with parchment.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cayenne. Add the butter and toss gently to coat. Work the butter into the flour with the tips of your fingers until the mixture resembles rough cornmeal with pea-size bits of butter scattered throughout. Stir in the ham and cheese to evenly distribute.
Whisk together the buttermilk and egg and add it to the butter-flour mixture; stir with a wooden spoon to distribute the moisture. Use your hands to gently bring the dough together, being careful not to overwork the dough.
Drop 1/4-cup mounds of dough, spaced a few inches apart, onto the prepared pans. Bake until golden brown and the scones spring back when gently poked, 15 to 20 minutes.

STONE LION INN SCONES

Stone Lion Inn Scones image

Make and share this Stone Lion Inn Scones recipe from Food.com.

Provided by Gidget265

Categories Scones

Time 30m

Yield 12 scones

Number Of Ingredients 7

Ingredients

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt (preferably Kosher)
1/4 cup sugar
1 cup dried fruit
1 1/4 cups heavy cream
1 -2 tablespoon melted butter, for brushing top

Steps:

Preheat oven to 425 degrees.
Measure dry ingredients and mix together in a bowl with a fork. Add dried fruit and mix so that fruit does not stick together.
Add cream and stir until a dough forms. Gather dough together in bowl and turn out onto work surface dusted with flour. Knead 8 - 10 times until dough holds together.
Pat dough into a circle approximately 10" in diameter and brush top with melted butter. At this point I sometimes sprinkle the top with coarse sugar. Cut dough into 12 triangles and place on buttered sheet pan (or use parchment paper on the sheet pan). Bake for 15 minutes until just golden. Transfer to cooling rack.
Makes 12 scones.

Nutrition Facts : Calories 229.9, Fat 10.4, SaturatedFat 6.4, Cholesterol 36.5, Sodium 209.2, Carbohydrate 32.5, Fiber 2, Sugar 4.2, Protein 3.1

SCOTTISH OAT SCONES

Scottish Oat Scones image

I got this recipe about 15 years ago from The Scottish Lion, a country inn in North Conway, NH - alas, the inn no longer exists. I asked for the recipe when I checked out, and they handed it to me on a pre-printed sheet .... turns out everyone wanted the recipe after having them at breakfast.

Provided by JaneinRI

Categories Scones

Time 25m

Yield 8-12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
1 1/4 cups rolled oats, uncooked
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 butter, melted
1/3 cup milk
1 egg
1/2 cup currants or 1/2 cup raisins
8 ounces cream cheese, softened
8 ounces heavy cream

Steps:

Preheat oven to 450* F.
Mix all dry ingredients together, flour through salt.
Add melted butter, milk and egg to combined dry ingredients; mix until dry ingredients are moistened.
Stir in raisins.
Shape dough to form a ball; pat out on lightly floured surface to form an 8 inch circle.
Cut into 8 to 12 wedges.
Bake on greased cookie sheet in 450* oven 12 to 15 minutes, or until light golden brown.
Combine cream cheese& heavy cream with a hand mixer to make devonshire cream.
Serve warm with a dollop of devonshire cream topped w/some orange marmalade.
Trust me- they're best this way.

Nutrition Facts : Calories 402.9, Fat 23, SaturatedFat 13.7, Cholesterol 99.9, Sodium 392.4, Carbohydrate 42, Fiber 2.5, Sugar 12.7, Protein 8.7

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