Every breakfast we do for guests starts with freshly baked scones. The sort that are ready to eat. No need for butter, cream or jam. the fruit or flavor is already in them!
We have innkeeper friends who count the number of cookies they bake, we should have kept count of scones. We didn’t always make scones, when we first started we tried several different baked items to start breakfast with, but for ease, time, cost and wastage, plus the number of guests that we had/have who rave about our scones they are hands down the winner. Upon quick calculation we have probably made around 32,000 scones in our twelve years at the inn.
When we decided to start doing the scones continuously Nathan’s grandmother, Beach Nan, gave him this advice, “Don’t muck around with the dough, just slap them together and get them in the oven.” That is exactly what we do. We use a food processor and get them mixed in a jiffy. then simple roll in to a ball and cut in to eight pieces.
- 2 Cups All-purpose flour
- 2 Tbsp Sugar
- 1/2 tsp baking soda
- 1/4 Cup butter
- 3/4 Cup buttermilk
- Fruit and Nuts Your choice!
Preheat oven to 400.
Put flour, sugar, baking soda, and salt into a food processor.
Cut butter into small pieces and add to dry ingredients.
Add in fruit and nuts of your choice.
Blend together until mixture is crumbly.
Pour in buttermilk and mix until the mixture forms a loose "ball"
Tip out of food processor and roll in to ball.
Cut into 8 equal pieces. Like a pizza or pie slice.
Place each of the 8 pieces on a baking stone.
Bake for 11 to 15 minutes, until golden brown (you made need to play around with baking time depending on your oven).
Our go-to variations for Swantown Scones:
- Maple Pecan – Pure Maple Syrup and Pecans added to the mix with whole pecans .
- Cranberry Walnut – Craisins and walnuts added to the mix.
- Blueberry – To avoid purple scones we use dried whole blueberries.
- Cinnamon Raisin – 1/4 tsp cinnamon and raisins added.
- Banana Nut – add 1/2 ripe banana and reduce buttermilk to 1/2 cup with walnuts.