A scone recipe that's perfection every time? We considered that a culinary myth until we heard from Eagle Centre House B&B. The innkeepers there swear this recipe for basic scones is foolproof. Don't be fearful of making scones, this recipe will get you hooked.  As for what to spread on top of a scone, we like lemon curd, clotted cream, honey butter or homemade jam. We're traditionalists that way.  

Basic Scone Recipe

The following recipe makes approximately 12 scones  

2 cups all purpose flour 1 tbsp. baking powder 1/2 tsp. salt

5 tbsp. (1/3 cup) sweet butter 1/4 cup vegetable shortening 1/3 cup milk

  Place the baking sheet in the oven and preheat to 450 degrees F.  Sift the measured flour twice with the baking powder and salt.  When I was a young girl learning to cook my mother had a flour sifter for this task, it was a contraption that reminded me of a coffee can, had a mesh bottom, and a handle that was squeezed to turn a blade near the bottom to move the flour around and push it through the sieve.  I don't happen to have a handy tool like that, so I just used a fine mesh metal strainer I use for washing and draining fruits and vegetables, and held that over a bowl and shook the strainer to get the flour to go through.  If you would like to add some variety to this basic scone recipe this is the point where you could add some orange zest and dried cranberries, or lemon zest with dried blueberries.  Chopped nuts also add another layer of texture and flavor.  Dice the fats into the dry ingredients, then lightly rub in with cool fingertips or a pastry blender until completely blended.  The butter and shortening will look like small peas or oatmeal when it is fully incorporated with the flour.  Make a well in the center and stir in the milk.  Lightly mix with a fork until the ingredients form a soft dough.  Turn out onto a floured board and knead very lightly for about 1/2 minute to a loose, smooth dough.  The trick to making a nice light scone is to handle the dough as little as possible, yet it is important to get all of the flour incorporated with the butter and shortening.  Roll out with a rolling pin or pat with the hand to approximately 3/4 inch thick.  Stamp out with a 2 inch cutter or cut into triangles with a sharp knife, I also like to use a pizza cutter.  Lightly knead together any trimmings and roll and stamp out again.  Lift with a spatula onto the hot baking sheet, placing 1 inch apart.  Brush only the tops with lightly beaten egg or milk.  Bake toward the top of the oven for approximately 10 minutes, or until well risen and golden brown.  Lift onto a wire rack with the spatula to cool.  If this is your first attempt at baking scones you may feel frustrated with the dough making process, but trust me, persevere and you will be thrilled at the results. Even if your scones don't look like they are ready for a photo shoot in the culinary magazine, they will taste light, and buttery and, quite frankly, fantastic!

[caption id="attachment_816" align="alignright" width="300"] Apple orchard at Apple Tree Lane B&B, Waupaca.[/caption] Wisconsin’s roller coaster of a spring and summer in the weather department wasn’t exactly kind to the state’s apple crop.  All the more reason to relish every juicy bite of the ruby pomme with recipes like this one for Apple Lavender Scones from the innkeepers at Pinehurst Inn in Bayfield. By the way, this recipe and many others are included in our eighth edition cookbook which will be available for purchase mid-November.  Gift-giving idea anyone! Pinehurst Apple Lavender Scones "This recipe pulls together a mix of items from our own gardens and fruit from our local Bayfield orchards. We adapted this recipe from a basic scone recipe given to us by a friend."  -Pinehurst Innkeepers Nancy & Steve Sandstrom 2 cups organic whole wheat pastry flour ¼ cup organic sugar 1 Tbsp baking powder ¼ tsp cinnamon ¼ tsp salt 2 tsp chopped lavender leaves 1/3 cup cold butter 1 cup buttermilk 1 tsp lemon juice 2 tsp lemon zest 1½ cups peeled cubed apples, or Bosc pears Preheat oven to 375°F. Combine the flour, sugar, baking powder, cinnamon, salt, and lavender in a medium bowl. Using a pastry blender cut the cold butter (divided into 6-7 pieces) until the consistency is coarse and crumbly. Add the buttermilk, lemon juice, lemon zest, and cubed apples and stir with a fork until just moistened. If the mixture is too dry, you can add a drop or two of additional buttermilk. Knead the dough 5-6 times on a floured surface. Roll out to ¾-inch thickness and cut into preferred shapes. We use a greased scone pan to create consistent sizes. You can also drop the batter onto a greased cookie sheet lined with parchment paper. Brush the tops of the scones with egg white and sprinkle with a mixture of sugar and cinnamon. Bake 15-18 minutes, or until golden brown. Yield: 1 dozen.