|The Tallman Hotel serves freshly-baked scones each morning as a part of their complimentary continental breakfast|
|Mix the dry ingredients in a large bowl|
I mixed the ingredients, a little wary of the amount of salt required. Then I kneaded the dough a few times, flattened it out, and cut it into the wedges for the scones. I brushed the scones with a beaten egg and then sprinkled the tops with raw sugar.
|Add the heavy cream to the dry ingredients|
Looking at the flat wedges on the baking sheet, I was prepared for another flop. But when I pulled the scones out of the oven 15 minutes later, I was in awe. They had risen and were surprisingly light--nothing at all like the hockey pucks I typically pull out of the oven. I broke one apart and popped a piece in my mouth. The balance between the salt, sugar, and cream was perfect.
|Mix the ingredients using your hands to form a ball|
My husband and stepson are going to be impressed.
Tallman Hotel SconesCourtesy of the Tallman Hotel
Makes 10-12 Scones
|Reshape the dough ball into a disk on a floured surface|
3 ¾ cups all-purpose flour
½ cup sugar
2 Tbs. baking powder
2 Tbs. salt
2 ½ cups heavy cream
Splash of milk
Preheat oven to 350°.
Blend together first four ingredients.
|Cut the disk into 10 or 12 wedges|
Place the dough ball on a lightly floured surface and knead dough a few times.
Re-shape dough into a disk about 10 inches in diameter and half an inch thick.
Cut into the disk into 10 or 12 wedges and transfer to a baking sheet covered with parchment paper.
|Brush the tops with egg and sprinkle with raw sugar|
Bake scones for 15-20 minutes or until golden brown. Cool slightly before removing from pan.
9550 Main Street
Upper Lake, CA 95485