February is for lovers at the Inn and this month we are serving our Sweetheart Scones. Whether you’re here to celebrate Valentine’s Day or another special occasion you can take home a bag of our original scone mix to make these yummy scones at home.
Sweetheart Scones – serves 8
You will need:
6 TB butter (3/4 stick)
1/2 C buttermilk
1 bag of Original Recipe mix
1/4-1/3 C mini chocolate chips
1/4-1/3 C chopped dried cherries
1/2 tsp vanilla extract
2 T half and half or cream
1 C powdered sugar
1/4 tsp vanilla
Place 1/2 tsp vanilla in measuring cup. Add enough buttermilk to equal 1/2 C. Keep chilled until ready for use.
Pour contents of bag into mixing bowl. Cut in 6T chilled butter until mixture is fine and crumbly. Add chocolate chips and cherries to mixture and stir to distribute.
Stir in buttermilk/vanilla blend. Dough will form a soft ball. Turn dough out onto floured board,
and turn gently 3-4 times to lightly coat the ball with flour. (If needed, 1 – 2 TB of extra buttermilk
may be added to obtain proper dough consistency.)
Pat out the ball of dough into a flattened circle, 6-7” in diameter, approximately 3/4- 1” thick.
Using a sharp knife, cut circle into eighths.
At this point you may freeze the dough to be used later.
Place scones on parchment lined cookie sheet. Bake in preheated oven at 425 degrees for 13-18 minutes (time will vary with scone size). Top should be light golden brown when done.
As the scones are baking prepare your glaze. Combined 2 TB half and half or cream with 1 C powdered sugar. Then add 1/4-1/2 tsp vanilla to taste. Allow scones to cool before brushing on or drizzling glaze over the scones.
– Butter should be really cold, the colder the better
– Treat scones like biscuits, the less you play with them the better
– Place cut scones on parchment/wax paper and freeze, then store in a plastic bag in the freezer. This allows you to remove and bake only what you need.
– Bake from frozen, no need to thaw
(Recipe adopted from our friends at Victorian House Scones)