Apple Tree Lane Bed and Breakfast


Welcome to Apple Tree Lane, a Waupaca,Wisconsin Bed and Breakfast. Located in an historic Victorian farmhouse, complete with gingerbread trim, the Inn sits on 7.5 acres in a park-like setting along 400 feet of beautiful Crystal River frontage.

We hope you visit our blog often!  We will share information and pictures with you on special happenings at the Inn and in the Waupaca area, recipes, events, seasonal fun, updates and much more.

May 30th is National Scone Day ~ Our 3 Favorite Scone Recipes From the Apple Tree Lane Bed & Breakfast

We love making scones for our guests here at the Apple Tree Lane Bed & Breakfast!  We have three favorite recipes we thought we would share with you.  After all, May 30th is National Scone Day! 

Classic Cream Scones with Honey Butter
2 cups flour                                       1/2 cup whipping cream                               
1/3 cups sugar                                   1 lg. egg
1 1/2 t. baking powder                      1 1/2 t. vanilla
1/2 t. baking soda                              2/3 cup dried cherries, chopped
1/4 t. salt                                           (can sub a variety of dried fruit or currants)
6 T. butter, chilled                            Honey butter (whip butter and honey together to taste)

Preheat oven 400 degrees.  In lg. bowl, stir together flour, sugar, baking powder and soda, and salt.  Slice butter into 1/2 inch cubes and cut into flour using a pastry blender until mixture resembles course crumbs.

Stir together whipping cream, egg and vanilla in a sm. bowl.  Add to flour mixture and combine.  Important, do not over mix. It is OK if the dough is slightly crumbly.  Stir in dried cherries (I also frequently use dried cranberries).

With lightly floured hands, pat dough into an 8-in diameter circle on an ungreased baking sheet (I like to use a baking stone).   Cut into 8 wedges with serrated knife.

Bake 18-20 minutes, or until top is slightly browned.  Remove from baking stone and put on wire rack; cool 5 minutes.  Serve warm or cool completely and store in airtight container.  Makes 8 scones.   Delicious Hint #!:  Serve with honey butter!

Apple Scones with Spiced Maple Butter
2 3/4 cups of flour                            1 cup finely chopped tart apple of choice           
1/2 cup sugar                                    2 eggs
1 T. baking powder                          3/4 cup whipping cream
1 t. apple pie spice                           1 egg yolk
1 t. cinnamon                                   1 T. whipping cream
1/2 t. salt                                          15 thin slices of unpeeled tart apple
1/2 cup butter, chilled                      Course sugar
                                                         Maple Butter (whip butter, 100% maple syrup and apple pie spice
                                                         to taste)

Line an XL baking sheet with parchment paper; set aside.  In lg. bowl, combine flour, the 1/2 cup sugar, baking powder, apple pie spice, cinnamon and salt.  Using a pastry blender, cut in chilled butter until mixture resembles coarse crumbs.   

In a sm. bowl, combine the two eggs and 3/4 cup whipping cream.  Using a fork, stir the egg mixture into flour mixture just until moistened.  Dough will be thick.  Using a 1/4-cup measuring cup, scoop dough into mounds and place on prepared baking sheet.  Do not flatten.

In a bowl, combine egg yolk and 1 T. whipping cream.  Brush some of the mixture on top over the top of the mounds.  Place an apple slice on top of each dough mound, pressing down until about 1-in. thick.  Brush with remaining egg yolk-cream mixture and then sprinkle with the course sugar.

Bake in 375 degree oven 15-17 minutes or until lightly browned.  Cool slightly.  Makes 15 scones.  Delicious Hint #2:  Serve with the maple butter!

Gingerbread Scones
1 cup flour                                          1/4 cup butter, chilled
1 cup whole-wheat flour                    1/2 cup raisins
1/3 cup dk. brown sugar                     1 egg
2 t. baking powder                              1/2 cup whipping cream
2/3 t. ground ginger                            1/4 cup molasses
1/4 t. salt                                             1 egg white
1/2 t. cinnamon                                   1/2 t. water
1/4 t. baking soda                                Course sugar

In a lg. bowl, combine flours, brown sugar, baking powder and soda, ginger, salt and cinnamon.  With a pastry blender, cut in butter until mixture resembles course crumbs.  Stir in raisins.  Make  a well in the center of the mixture.

In a sm. bowl, stir together the egg, whipping cream, and molasses.  Add to flour mixture.  Using a fork, stir ingredients until just combined.

Turn dough onto floured surface and knead 10-15 strokes or until nearly smooth.  Divide dough in half.  Lightly pat each half to a 5 1/2 circle (3/4 in. thick).  Cut each circle into 6 wedges.  Place wedges 2-in. apart on a lg. ungreased cookie sheet.  Combine the egg white and water and brush tops of scones.  Sprinkle with course sugar.

Bake at 375 degrees for 12-15 minutes or until toothpick comes out clean. 

This is a guest inspired recipe and is now a favorite, especially during the holidays!  Delicious Hint #3:  Serve with Lemon Glaze

Happy Scone Day & Enjoy!


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