Sensational Scones

After attending the Dukes of September concert at Canadaigua's CMAC Joan and I stayed overnight at the Bella Rose B&B. For breakfast Renee and Chris, the innkeepers, served these scones. Renee was kind enough to send us the recipe via email.

Sensational Scones, courtesy of Renee, Bella Rose B&B & Cuisine Magazine

2 3/4 cups all-purpose flour

1/2 cup sugar

2 t. baking powder

1/2 t. salt

12 T. unsalted butter, cold, cut into 1/2" cubes

1 cup dried currants, mini chocolate chips, toasted nuts, or dried fruit

1 T. lemon or orange zest, mince

1 cup heavy cram. cold

1 egg blended with 1 T. water

Coarse or granulated sugar

Preheat oven to 375F.  Line baking sheet with parchment paper.

Combine flour sugar, baking powder and salt in a large bowl.  Blend in butter with your fingers, smashing cubes into flour.  (Take care that the butter does not become too soft and oily.)  Add currants (or other choice) and zest; toss to combine.  Make a well in center of bowl and add cream, mixing together with your hands until just blended.  Knead and pat dough into an 8” circle.  Don’t worry if the dough is crumbly – just gather until it holds together.  Cut into wedges and transfer to the prepared baking sheet spacing 2” apart.

Brush with egg and water mixture, then sprinkle with sugar.  Bake 25-30 minutes, or until golden brown and set.  Cool briefly on racks; serve warm.