Every time we serve these scones at our Asheville Bed & Breakfast someone at the table requests the recipe. Last weekend I handed out 4 copies of the recipe , so I thought it might be worth posting on our site. When I go on vacation I end up making these scones every morning at my kids request. They like them full of chocolate and peanut butter chips. Mix in whatever your tummy tells you. These scones are lighter than the usual scone and very easy to make.
This recipe has been past down several generations. I’m not sure they were called “scones” back in the day but that’s what we call here at the Pinecrest Inn. Enjoy !
2 C Flour
4 tsp baking powder
3/4 tsp Salt
1/3 C sugar or 1/4 C Honey
4 TBSP unsalted Butter
2 TBSP shortening
3/4 C cream
* zest of one lemon
Handful of dried cranberries, fresh blueberries, chocolate chips….whatever you want to mix in.
* When using fruit I also add the zest of a lemon.
Combine dry ingredients then cut in butter and shortening until it resembles fine crumbles. Add 1 lightly beaten egg and 3/4 of cream. I usually add the cream slowly mixing then adding more. You want the dough to be very sticky not wet (see photo). You may not need all of the cream. Add fruit and lemon zest at the very end and mix just till integrated. Do not over mix the dough.
Using an ice cream scooper drop 8- 10 rounded spoons onto a greased cookie sheet. Brush with beaten egg and sprinkle sanding sugar. White granulated sugar will work just fine, I just like the way sanding sugar gives a sparkly shine.
Bake on 350 for 20 minutes.