Atwood Inn Breakfast Scones

1Steve's Note:

Very versatile recipe. You can use any fruit and or nuts you like. recipe courtesy The Maria Atwood Inn Franklin, New Hampshire

• Total Time: 37 mins
• Prep Time: 15 mins
• Cook Time: 22 mins

Ingredients:

Yield: 8 Large S ...

• 2 cups flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup buttermilk
• ½ cup Crisco shortening
• 1 egg
• 1 teaspoon vanilla flavoring or 1 teaspoon orange flavoring or 1 teaspoon maple flavoring
• ½ cup nuts (walnuts, pecans, or hazelnuts)
• ½ cup fruit (blueberry, cranberry, dates, or raisins, if using only nuts or fruit alone should total 1 cup.)

Directions:

1. The night before mix dry ingredients together in a medium size bowl.
2. The next morning add buttermilk, Crisco, egg, flavoring, and nuts and/or fruit.
3. Stir together gently kneading to complete mixing ingredients.
4. Shape into a large ball and flatten, into a circle, on a cookie sheet or baking stone.
5. Score into 8 pieces with serrated knife.
6. Bake at 400 degrees for 18 to 22 minutes, until lightly browned and toothpick comes out clear.
7. Serve warm with butter, honey, jam, or flavored cream cheese.
8. Enjoy.

Reviews

[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!

[JenSmith]

I made this recipe as part of the Pick-a-chef game. This recipe is simply wonderful! I used blueberries, walnuts, and maple flavoring. I also substituted the buttermilk for regular milk with lemon juice to curdle it. YUMMY! Next time I will try it with raisins and almonds, maybe with orange flavor. Thank you for sharing this gorgeous recipe!