Holiday Scones

Naeset-Roe Inn
126 E. Washington St.
Stoughton, WI


2 C flour
1/4 C sugar
2 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/2 tsp all spice
1 stick cold unsalted butter (1/4 pound)
1 large egg lightly beaten
1 tsp almond extract
1/2 C heavy whipping cream
1 C chopped candied fruit (any combination that you like)
egg mixture for brushing scones
1 large egg lightly beaten
1 Tbls heavy cream

Preheat oven to 375 degrees F place rack in center of oven and line a cookie sheet with a silicon mat or parchment paper.
In a large bowl sift together the flour, sugar, baking powder, salt, cinnamon, and all spice.  Cut the butter into small pieces and blend into flour mixture with your hands or a pastry blender.  Work it until it looks like course crumbs.  Add chopped fruit and mix to coat with flour mixture.  In a small bowl combine the beaten egg, cream and almond extract.  Add this mixture to the flour mixture.  Stir with a fork until just combined.  DO NOT OVER MIX.

Turn dough out onto a lightly floured surface and knead dough gently to firm up crumb.  Pat dough out into a 8-9 inch circle.  Cut into 8 wedges.  Use a sharp knife and a up and down motion, do not slice.  You may use a cookie cutter to cut into round.  Mix the other egg and the cream and brush the scones with the mixture.  This will help the scones brown.

Bake for about 15 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean.  Transfer to a wire rack to cool.  May be sprinkled with powder sugar or left plain.  Serve with fruit jam, lemon curd, and butter.

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