Recipes For Scones

Summertime Dessert

Summer is here, and in the Northeast, we just love every minute of this beautiful warm day. We decided to work together today, outside on the Southern-style porch, and start the day with freshly brewed coffee, homemade blueberry muffins, cinnamon and sugar scones, and Aunti Lou's famous recipe for banana nut bread—just a small loaf of course! The sky is a beautiful shade of blue today, the same color as the Maybelline eye shadow we wore in high school. (Wow, where did that memory come from!) The early morning sun feels comforting as it warms our tired, dry skin. The heat bugs are singing their wonderful song, and the roar of the neighbor’s lawnmower is as welcoming as a tune from Sinatra. Perfect Peach Melba

To make peaches: Slice peaches in half. Place each half skin side up and slice into about 1/8-inch slices. You should get about 5 to 6 slices per peach half. White Chocolate Cake

Preheat oven to 350 degrees F. Sift together the 2 1/2 cups flour, baking soda, baking powder, and salt. Set aside.

In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.

Cream 1 cup butter and 1 1/2 cups sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk.

The Inn on Mill Creek Innblog: Scones

Preheat oven to 450. Stir together sifted flour, brown sugar, baking powder and salt in a large bowl. Cut butter into small cubes and mix into the dry ingredients (clean hands work well if you don't have a pastry mixer). You want the mixture to look crumbly, like small peas. If you mix it too much, the scones will be too dense. Freeze mixture for 10 minutes Take out of the freezer and add 3/4 cup + 2 Tbsp whipping cream and pecans to the mixture, stirring just until the mixture is moistened. Divide the dough into two halves, onto separate sheets of wax paper {If you leave one piece of dought, that's OK, too. Your scones will be "regular size".) Cut each half into eight wedges (so you'll have 16 mini's) and place on baking sheet. Brush the remaining whipping cream over the scones. Bake 15 minutes or until golden. Let cool to room temperature and enjoy! To mix things up a little, try a savory version of these scones -- omit the brown sugar and pecans, stir in 1 cup of chopped pear, 1/2 cup grated Asiago cheese and 1 tsp of chopped fresh or crushed dried rosemary with the whipping cream to make Asiago Pear and Rosemary Scones (that's the version we made in the photo above).

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