No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 Large Scones 88g Recipe makes 8 Large Scones) The following items or measurements are not included below: fruit
Calories 343
Calories from Fat 164		(47%)
Amount Per Serving		%DV
	Total Fat 18.3g	28%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 324mg		13%
Potassium 116mg		3%
Total Carbohydrate 39.6g		13%
	Dietary Fiber 1.6g	6%
	Sugars 13.8g
Protein 6.0g		12%
how is this calculated?

Atwood Inn Breakfast Scones

Recipe #40496 | 37 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: 1Steve
Sep 16, 2002

Very versatile recipe. You can use any fruit and or nuts you like. recipe courtesy The Maria Atwood Inn Franklin, New Hampshire

8 Large Scones (change servings and units)

Ingredients

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup Crisco shortening
1 egg
1 teaspoon vanilla flavoring or orange flavoring or maple flavoring
1/2 cup nuts (walnuts, pecans, or hazelnuts)
1/2 cup fruit (blueberry, cranberry, dates, or raisins, if using only nuts or fruit alone should total 1 cup.)

Directions

1
The night before mix dry ingredients together in a medium size bowl.
2
The next morning add buttermilk, Crisco, egg, flavoring, and nuts and/or fruit.
3
Stir together gently kneading to complete mixing ingredients.
4
Shape into a large ball and flatten, into a circle, on a cookie sheet or baking stone.
5
Score into 8 pieces with serrated knife.
6
Bake at 400 degrees for 18 to 22 minutes, until lightly browned and toothpick comes out clear.
7
Serve warm with butter, honey, jam, or flavored cream cheese.
8
Enjoy.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Dry Roasted Almonds

Easy Lemon Self Saucing Pudding

Mom's Simple Granola

Chicken Parmesan

Asian Inspired Coconut Crab Cakes

Featured Reviews for This Recipe

From: LaJuneBug

On Jul 20, 2008

I was just looking for something that would match commercial but these exceeded by far! I usually have a terrible time with biscuit-type breads but these scones rose beautifully and are very light. I pulled from the oven three minutes early and they were done but still moist. I stirred the dry ingredients with a whisk, adding 1/4 tsp Penzys baking spice. I I cut in the shortening before adding wet ingredients. I added diced apricots, white chocolate chips, 1/2 tsp almond extract, and 1 tsp orange zest. Thanks for posting; these were much better than any scones I've ever had!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: JenSmith

On Oct 14, 2005

I made this recipe as part of the Pick-a-chef game. This recipe is simply wonderful! I used blueberries, walnuts, and maple flavoring. I also substituted the buttermilk for regular milk with lemon juice to curdle it. YUMMY! Next time I will try it with raisins and almonds, maybe with orange flavor. Thank you for sharing this gorgeous recipe!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews