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photo of dining room at the Colonial House Inn Bed and Breakfast and Restaurant, Yarmouth Port, Massachusetts

Colonial House Inn and Restaurant

Yarmouth Port, Massachusetts

Specialty Recipe

English Scones

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Colonial House Inn B&B and Restaurant
277 Main St
Route 6A
Yarmouth Port, MA 02675
(508) 362-4348
Toll Free:
(800) 999-3416
Fax: (508) 362-8034
Email
Ingredients
3-2/3 cups flour
2/3 cup sugar
4 teaspoons baking powder
2/3 teaspoon salt
8 ounces butter
1/2 cup raisins
1-1/3 cup milk or cream
3 teaspoons vanilla
1 teaspoon cinnamon mixed in with 1/2 cup sugar

Add 1/2 the flour and the sugar to the butter and cut into about pea-size pieces. Using a machine is not suggested as this tends to reduce the size of butter too much. Add the balance of solids and blend. Add vanilla to milk/cream and pour into solids and blend in. (No matter how much you try, all of the flour at this point may not have been blended in.) Turn the mixture onto a counter top and knead for approximately 10 times or until all of the flour is well blended in.

Form into a ball and place on a ungreased baking pan and roll out to about 1 inch thickness (in the shape of a square or a circle). Using a pizza cutter, divide into "serving size" pieces, normally about 1-1/2 inches by 1-1/2 inches. At this point do not separate. Lightly sprinkle with sugar/cinnamon mix (there will be plenty of the sugar/cinnamon mix for the next times around).

Bake in a preheated oven at 400 degrees for about 18 to 22 minutes. Suggest the toothpick test at the 18-minute mark. Allow to cool on the pan for about 10 minutes and then cut into pieces using the same pizza cutter. Transfer to a wire rack for final cooling. Start your coffee...apologies...start your tea.

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