Stone Lion Inn Scones
"Scone Recipe I got off the King Arthur Flour Baking Circle. com site"
photo by Pale Rose
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
12 scones
ingredients
- 473.18 ml flour
- 14.79 ml baking powder
- 2.46 ml salt (preferably Kosher)
- 59.14 ml sugar
- 236.59 ml dried fruit
- 295.73 ml heavy cream
- 14.79-29.58 ml melted butter, for brushing top
directions
- 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.
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Reviews
-
It’s the best scone recipe ever for me. Loved and used for many years. Thank you. -
I baked these for exactly 15 minutes, and the bottoms burned a little, so I will likely reduce the baking time next time. The texture of these was nice, and these scones were a lot easier to make than the other scone recipes that I've tried. I may also add vanilla and/or almond extract next time. We used dried wild blueberries in our scones, but they would also taste good with fresh or frozen!
RECIPE SUBMITTED BY
Gidget265
San Diego, CA
<p>Until recently (Jan 2014) we lived downtown Chicago with my husband and our furry 4 legged baby (she's a westie!). We just uprooted and moved 2080 miles away to southern California for my husbands job. I love to cook and, of course, to eat! Cooking for friends and sharing recipes and tips is my biggest hobby. Cooking for new friends in San Diego will be fun, as soon as I can met them! This site, epicurious and king arthur flour are my favorite online recipe sites. My favorite magazine used to be gourmet.... why-oh-why did they close that magazine down?! Now I enjoy food network magazine and cooking light.</p>
