About twelve years ago, Katie and I ran a bed-and-breakfast inn. A friend of ours shared this recipe, and it was an instant hit with our guests. We served these scones at least twice a week. It got so that I could whip up enough to feed 20 guests in no time at all with my eyes shut. And I literally mean with my eyes shut. Things got going pretty early in the morning at the B and B.
We called them English scones because the bed-and-breakfast was in a castle (or at least a building built to resemble a Scottish castle). All the rooms were castle-themed. I have no idea if these scones are anything like what you get in Great Britain, but they are good. Maybe some day Katie and I can make it across the pond to find out how they compare.
By the way, if anyone reading this is thinking how fun it must have been to run a B and B. Well, here are three pieces of advice:
- Have more money than you know what to do with.
- Hire someone else to live on site.
- Serve these scones.
My camera's batteries are dead, so this was
taken with the cell phone. Not bad for a cell phone,
but I think I need to start the New Camera for Curtis Fund.
Donations gladly taken.
Cranberry and White Chocolate English Scones
Ingredients:
- 1 ¾ cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 Tbsp. sugar
- 5 Tbsp. cold butter (cut into small pieces)
- ½ cup dried cranberries
- ½ cup white chocolate chips
- ¾ cup buttermilk
- 2 Tbsp. sugar
Tried this recipe--and it went pretty well. I think, unfortunately, the bake time must change for lower altitudes because 10 minutes wasn't near enough time--they were still a very doughy in the center. But there's always next time and the taste was great! Thanks for the recipe!
ReplyDeleteJen--Thanks for the comment. I remember trying the scones in California once at a much lower elevation. I had to bake them a couple minutes longer there. At the time, I thought it was the oven itself. Definitely something I should consider when posting recipes.
ReplyDelete