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Source: Sylvan Falls Mill (Entered by Linda and Mike Johnson)
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.
Serves: makes 12-16 scones
1 cup whole rye flour
1 cup whole wheat flour (or spelt flour)
1 tbs baking powder
4 tbs fresh creamery butter
1/4 cup sweetner (sugar, agave, honey)
1 cup dried fruit
1 cup fresh heavy cream
Step by Step Instructions
- Combine dry ingredients, cut in butter till dough resemble oatmeal texture
- add dried fruit. Mix in liquid til a stiff dough forms
- 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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