SOMETHING TASTY TO HAVE WITH YOUR TEA

Scones...

Scones are a Scottish quickbread. They were originally triangular in shape and made from oats & griddle-baked. Their name comes from "The Stone Of Destiny", the place where the kings in Scotland were once crowned. Today scones are made in various shapes, rounds, squares, triangles etc. which are flour based and oven baked.

"The Stone Of Destiny" actually exsists and is in Edinburg Castle. The last time the stone was used was in the coronation ceremony of Queen Elizabeth in 1953.

A FEW RECIPES FOR CRANBERRY SCONES...

Cranberry Scones...

presented by - The Victorian by the Sea
1 3/4 C. all-purpose flour

3T. granulated sugar

2 1/2 t. baking powder

2 t. grated orange peel

1/3 C. cold butter

1/2 C. dried cranberries

2 eggs, slightly beaten (divided)

4 to 6 T. half-and-half

Preheat oven to 400°F.

In a medium bowl, combine the flour, sugar, baking powder and orange peel. Cut the butter into the flour mixture until it resembles fine crumbs. Stir in cranberries, 1 beaten egg and just enough half-and-half to enable dough to form into a ball.
Turn the dough onto a lightly floured surface; knead lightly 10 times. Roll or press dough into a 9-inch circle; cut into 10 wedges.

Place wedges 2 inches apart on a lightly greased cookie sheet. Brush with remaining beaten egg.
Bake for 10 to 12 minutes or until light golden brown. Remove from sheet immediately. Serve warm.

Inn located in Camden, Maine

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Cranberry Scones...

presented by - Cincinnati Weller Haus Bed & Breakfast, Inc.

Ingredients:

2/3 cup buttermilk or plain yogurt

1 large egg

3 cup flour

4 tsps baking powder

1/2 tsp baking soda1/2 tsp salt

1 stick cold, unsalted butter, cut up

1 cup fresh or frozen cranberries

1/2 cup granulated sugar

1 tsp grated orange peel

1 Tbsp butter @ room temperature

Heat oven to 375 degrees. Measure buttermilk in 2 cup glass measure, beat in egg with fork. Put flour, baking powder, soda and salt into a large bowl. Stir to mix well. Add 8 Tbsps butter and cut in with a pastry blender or rub in with your fingers, till mixture looks like fine granules.

Add cranberries, sugar, and orange peel: toss lightly to distribute evenly. Add buttermilk mixture. Stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed. Form dough into a ball, cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet.

Bake 20 to 25 minutes or until medium brown. Remove to wire rack. Brush with the 1 Tbsp of soft butter. Let cool, uncovered, at least 1 hour before serving.
Serve with jams, jellies and/or plain or lemon yogurt. Makes 8 scones.

Inn located in Bellevue, Kentucky
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