Stone Lion Inn Scones by ancameni

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Stone Lion Inn Scones
Submitted by ancameni on August 14, 2010 at 1:27 pm

DESCRIPTION
This Recipe is not my creation. I have just transferred it to the new site. Please drop the creator a note. This is her comment: This is the single most complimented recipe I make at my Bed & Breakfast. It produces a light, airy scone that is just a little sweet. Almost any dried fruit or combination of fruits can be added to make this scone your own, but I will include some of my favorite combinations at the end.

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SUMMARY
Yield 0 Source janloew (please drop her a note) File under janloew, scones
INGREDIENTS
• 2 cups AP flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 Tablespoon baking powder
• 1 cup (approximately) dried fruit, chopped if necessary to the size of raisins
• 1 1/4 cup heavy cream

INSTRUCTIONS
Preheat the oven to 425 F. Line a baking sheet with parchment.
Combine flour, sugar, salt & baking powder in a medium bowl. Mix thoroughly with a fork. Add dried fruit to mixture and stir together with fork. Add cream and stir until dough comes together. Turn dough out onto a floured surface and knead 8 - 10 times. Pat dough into a circle about 10" in diameter.

If desired, brush top of dough with melted butter and sprinkle with course sugar. Cut dough into 12 wedges and place on prepared baking sheet. Bake 15 minutes or until tops are just slightly golden. Serve warm or at room temperature.

I almost always use two fruits in my scones. Here are some of my favorite combinations:

- cranberries & apricots
- pears & currants
- chocolate chips & dried cherries
- pineapple & unsweetened coconut, + 1 TBSP confectioners sugar mixed with coconut
- crystallized ginger (chopped very fine) and either peaches or pineapple

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