"New from the Kitchen"
Recipe of the Month - April 2019


Originally a Scottish quick bread dating from the early 1500’s, scones are biscuit-like pastries (or quick breads) that are usually rolled into round shapes and cut into quarters before being baked. They can be sweet or savory and are usually eaten for breakfast.


Scones are a staple for English tea time traditionally served with clotted cream and jam.


We have recently added the preparation of scones to our cooking school activities.
Hope you enjoy baking and eating these tasty treats.


To good times with great food!





Cream Scones

Serves 12



  • 1 3/4 cup all purpose flour

  • 2 1/4 teaspoons baking powder

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 1 1/4 cup heavy cream

  • 1 beaten egg


Sift all dry ingredients together into a large bowl. Make a well in the dry ingredients and pour in the cream. Handle the dough as little as possible. Turn out onto a lightly floured board and pat into 3/4 inch thickness. For the classic wedge shape scone, pat into an 8" round and then cut into 8 to 12 wedges or cut into diamond shapes.

Place on an ungreased baking sheet and brush with beaten egg and sprinkle with salt or sugar. Bake in a preheated 450 degree oven for approximately 15 minutes or until golden. Serve warm or at room temperature.