Recipe by Steve P.
Very versatile recipe. You can use any fruit and or nuts you like. recipe courtesy The Maria Atwood Inn Franklin, New Hampshire
Top Review by LaJuneBug
I was just looking for something that would match commercial but these exceeded by far! I usually have a terrible time with biscuit-type breads but these scones rose beautifully and are very light. I pulled from the oven three minutes early and they were done but still moist. I stirred the dry ingredients with a whisk, adding 1/4 tsp Penzys baking spice. I I cut in the shortening before adding wet ingredients. I added diced apricots, white chocolate chips, 1/2 tsp almond extract, and 1 tsp orange zest. Thanks for posting; these were much better than any scones I've ever had!
- 2 cups flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup buttermilk
- 1⁄2 cup Crisco shortening
- 1 egg
- 1 teaspoon vanilla flavoring or 1 teaspoon orange flavoring or 1 teaspoon maple flavoring
- 1⁄2 cup nuts (walnuts, pecans, or hazelnuts)
- 1⁄2 cup fruit (blueberry, cranberry, dates, or raisins, if using only nuts or fruit alone should total 1 cup.)
Directions See How It's Made
- 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.