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White Elephant Bed and Breakfast Inn

Savannah, Tennessee

Specialty Recipe

White Elephant Scottish Scones

2-1/2 cups all-purpose flour
1 Tablespoon baking powder
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, sliced
1 cup half & half (half milk/half cream)

Heat oven to 425 degrees. Sift flour, baking powder, sugar, and salt into a large bowl; whisk to blend ingredients. Add sliced butter and cut in with a pastry blender until mixture looks like fine granules. Add cream and stir with a fork until a soft dough forms. Form dough into a ball, turn onto a lightly floured board, and knead 10 to 12 times. Work the dough as little as possible.

Cut dough in half. Knead each half lightly into a ball and turn smooth side up. Pat or roll into a 6-inch circle. Cut each circle into 6 to 8 wedges. Bake wedges on an ungreased cookie sheet, slightly apart for crisp sides or touching for smooth sides. (For round scones, roll out dough to about 12 x 5 inches and cut out scones with 2-inch cutter.)

Bake about 12 minutes or until medium brown on top. Cool on rack or serve hot on linen cloth. Serve with butter and honey or jam. Uncooked scones can be kept frozen on a cookie sheet, then put in a plastic bag. Keep for 1 month only. Bake frozen scones at 425 degrees until lightly browned.

Makes: 12 to 16 triangles or 18 two-inch rounds.

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