Source: Sylvan Falls Mill
Servings: makes 12-16 scones
Entered by: Linda and Mike Johnson
Vegetarian

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.

Ingredients

  • 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

Instructions

  1. 1
    Combine dry ingredients, cut in butter till dough resemble oatmeal texture
  2. 2
    add dried fruit. Mix in liquid til a stiff dough forms
  3. 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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