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Stone Lion Inn Scones

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Member since 2007

Serves 12 | Prep Time 10 | Cook Time 15


2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 Tablespoon baking powder
1 cup (approximately) dried fruit, chopped if necessary to the size of raisins
1 1/4 cup heavy cream

Preheat the oven to 425 F. Line a baking sheet with parchment.

Combine flour, sugar, salt & baking powder in a medium bowl. Mix thoroughly with a fork. Add dried fruit to mixture and stir together with fork. Add cream and stir until dough comes together.

Turn dough out onto a floured surface and knead

8-10 times. Pat dough into a circle about 10" in diameter.

If desired, brush top of dough with melted butter and sprinkle with course sugar. Cut dough into 12 wedges and place on prepared baking sheet. Bake 15 minutes or until tops are just slightly golden. Serve warm or at room temperature.

I almost always use two fruits in my scones. Here are some of my favorite combinations:

cranberries & apricots

pears & currants

chocolate chips & dried cherries

pineapple & unsweetened coconut, + 1 TBSP confectioners sugar mixed with coconut

crystallized ginger (chopped very fine) and either peaches or pineapple

Pairs Well With


This is not my recipe, but it's the best (and most simple) scone recipe I've ever made; the credit goes to an inn-keeper on Cape Cod.

I made these today. They are fantastic! I decided to change it a bit by adding 1/2 tsp. almond extract to the batter. Also, used 1 cup heavy cream and 1/4 cup half and half instead of 1 1/4 cup heavy cream. I used 1 cup of dark chocolate chips instead of the fruit. They came out great. Very moist. Thank you, Ronda

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