DELICIOUS SCONES FOR BREAKFAST AT OUR
WILLIAMSBURG BED AND BREAKFAST

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Breakfast Entries:

Ham & Cheddar Scones

3 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1/2 tsp salt
1 cup medium-diced ham
1/2 cup medium-diced cheddar-cheese
1/2 cup sliced scallions
2 cups heavy cream

1. Cut twp 10-inch circles of parchment paper. use one to line a 10-inch round cake pan.
2. sift the flour, sugar, baking powder and salt together into a bowl. add the ham, cheese and scallions and toss together. Make a well in the center and add the cream. Stir just until moistened.
3. Place the dough in the lined cake pan and press into a even layer. Cover the dough with the second piece of parchment paper. Freeze until firm, at least two hours.
4. Preheat the oven to 350.
5. Thaw the dough for about five minutes and turn out onto a cutting board. Cut the dough into 10 equal wedges and place about two inches apart on baking sheet lined with parchment paper.
6. Bake the scones until golden brown 30-40 minutes.
Serve warm or at room temperature.

Baker's notes, With my schedule I freeze overnight and bake the next morning, cover with foil if you do this. Leftovers freeze very well up to four weeks.

These are great with scrambled eggs with fresh herbs and a little parmesan! Enjoy!

Dried Cherry Scones

3 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
1 cup dried cherries
2 cups heavy cream

Sugar Glaze
2 tablespoons milk
1 cup confectioners' sugar sifted.

1. Cut two 10inch circles of parchment paper. Use one to line a 10 inch round cake pan. Reserve the 2nd one.
2. Sift the flour, sugar, baking powder and salt together into a mixing bowl. add the dried cherries and toss them together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture.
3. Add the cream to the flour mixture and stir by hand just until evenly moistened.
4. Place the dough in the lined cake pan and press into a even layer. Cover the dough with the second piece of parchment paper. Freeze the dough until very firm, at least 2 hours.
5. Preheat the oven to 350. Line a baking sheet with parchment paper.
6. Thaw the dough for 5 minutes at room temperature, turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place about 2 inches apart.
7. Bake the scones until golden brown,30-40 minutes. Cool the scones for a few minutes.
8. Mix the milk and sugar together to make a glaze and spoon over the scones while still warm.

Bakers note..I prepare the dough and freeze until the next morning, cover with foil and then bake them and any leftovers freeze great up to 4 weeks. Enjoy!