Recipes in Season (2)

Cream Scones

While traveling in Ireland we found this wonderful recipe, after moving into a mill, we tweaked it to make use of our own grains. Light and rich these scones are the best breakfast treat.

Source: Sylvan Falls Mill (Entered by Linda and Mike Johnson)
Serves: makes 12-16 scones

1 cup whole rye flour      View Available Products
1 cup whole wheat flour (or spelt flour)      View Available Products
1 tbs baking powder
4 tbs fresh creamery butter      View Available Products
1/4 cup sweetner (sugar, agave, honey)      View Available Products
1 cup dried fruit
1 cup fresh heavy cream      View Available Products

Step by Step Instructions
  1. Combine dry ingredients, cut in butter till dough resemble oatmeal texture
  2. add dried fruit. Mix in liquid til a stiff dough forms
  3. Divide in half and roll each half into a round about 1/4-1/2 inch thick, cut into wedges and arrange on baking sheet. Bake for 20-25 minutes at 400 degrees. Cool and serve with coffee, tea and fresh butter.


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