Betsy whipped up this amazing batch of scones from the “Cooking with the Coyote” cookbook. We’re still loving these recipes a decade later.
Yesterday we got a new batch of Jamazing jams. They pair very well with the Berry Trinity.*
Treat your family and house guests this Labor Day Weekend to some warm scones.
4 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
3/4 cup cold butter
1 egg, separated
1 1/2 cup non-dairy coffee creamer or half & half
1 cup Craisins
1 cup walnut pieces
Combine dry ingredients, cut in butter until crumbly. Whisk together egg yoke and creamer. Stir into dry ingredients until just moistened. Add craisins and walnuts, stir. Turn dough onto floured surface, kneed ten times. Divide dough in half, pat each portion into 7″ circle. Cut dough into eight wedges. Separate and place on greased backing sheet. Beat egg white, brush over dough. Sprinkle with sugar. Bake at 425° for 15-17 minutes until golden brown.
Submitted by Mary Date
*Other flavors that arrived are Blueberry Cardamom, Carrot Cake, Cherry Pie, Strawberry Shortcake, Elderberry, Raspberry Rhubarb, Strawberry Rhubarb, and Sour Cherry.