This is the recipe we've adapted over the years for our English Scones..

which we are told over and over again, "the Nicolin Mansion B&B makes the best scones ever!" - even our UK guests think so!

Enjoy!

Terri Knox

Innkeeper

English Scones

2 cups flour

¼ cup sugar

1 tablespoon baking powder

½ teaspoon salt

1 stick butter

1 large egg

½ cup half-and-half

Preheat oven to 425 degrees F. In a medium bowl, combine flour, sugar, baking powder, and salt. Add butter and cut in with a pastry blender until crumbs forms.

Stir in special ingredients such as candied ginger, raisins and cinnamon, dried cranberries, dried blueberries, or a handful of chocolate chips. Options are endless, but use dry ingredients rather than anything that would add additional moisture.

In a small bowl, whisk together egg and half-and-half. Add to flour mixture and stir with a fork until ingredients are moistened and hold together. Knead dough by hand and gather into a ball. Transfer to a lightly floured surface; knead several more times. Pat dough into an 8-inch round. With a sharp knife, cut into 8 to 10 equal wedges. Place wedges slightly apart on an ungreased baking sheet (or clay baking sheet). Bake until golden brown, about 12 minutes.

Lemon Curd

1 cup sugar

6 eggs yolks, slightly beaten

½ cup fresh squeezed lemon juice

1 stick butter

1 tablespoon grated lemon peel

In medium saucepan, blend sugar and egg yolks. Add lemon juice gradually. Cook over low heat, stirring constantly until mixture coats back of spoon. Do not boil. Remove from heat. Cool slightly. Stir in butter and lemon peel.

Cool completely.