This week’s recipe comes from Fernley’s historic sister city, Westwood, CA. In this historic
lumber town located high in the Sierra Nevada mountains you can still experience a taste of the
good old days. Rob and Linda Hart run the Walker Mansion Inn - a Bed & Breakfast located in
the former home of the town’s founders. In addition to overnight guests, Rob and Linda host
elegant tea parties that feature an entirely scratch made menu served in grand surroundings. I ate
these scones at a recent tea party and just had to share Linda’s recipe.
Ingredients
•2 Cups flour
•1/4 Cup sugar
•1 Tbsp baking powder
•1/4 Tsp salt
•3/4 Cube butter, cold and chopped into cubes
•1 Egg
•1/2 Cup milk
•1 Tsp vanilla extract
Egg wash
• 1 Egg
Beat egg in small bowl (set aside)
Instructions
In a food processor add flour, sugar, baking powder and chopped butter, blend well, remove
mixture from food processor and put in a large mixing bowl then set aside. In a separate bowl
gently mix egg, milk and vanilla extract well, once mixed add to large bowl containing flour
mixture, mix together well. Add approx. 6 tablespoons of finely chopped dry fruit and knead into
the dough. Remove dough and roll until it is 1/2”-3/4” thick, cut with 2” cookie cutter or size of
your choice then coat with egg wash.
Line cookie sheet with parchment paper.
Bake at 350 degrees for 15-18 minutes or until lightly browned. Enjoy!
Comment
Comments