Limestone Cottages On Main B and B Hill Country Scones

Printable Recipe:Carol’s Hill Country SconesRecipe By: Carol Seminara
Serving Size  : 8

Amount    Ingredient 
  2               cups  all-purpose flour — plus a bit more for kneading
  3               tablespoons  granulated sugar
  1               tablespoon  baking powder
     1/2        teaspoon  salt
     1/2        cup  unsalted butter — (1 stick), cut into 1/4 inch cubes and chilled
     1/4        cup  dried peaches — chopped
     1/4        cup  toasted pecans — chopped fine
     2/3        cup  milk — chilled
  1               large  egg — lightly beaten
                   pearl sugar for decorating (can substiture sanding sugar or regular granulated sugar)
                  cooking spray ( or shortening) for greasing pan

• Preheat oven to 400 degrees F. Lightly spray baking sheet with cooking spray.
• In a medium bowl, combine flour, sugar, baking powder, and salt.
• Add chilled, cubed butter and cut into flour mixture using pastry blender (or your fingers).
• Stir in dried fruit.
• Add chilled milk and stir with a fork until a soft dough forms.
• Turn out dough onto a lightly-floured surface and knead a few times to form a loose ball.
• Pat dough into an 8-inch diameter circle and place on the prepared baking sheet.
• Lightly flour the serrated knife and cut dough circle into 8 wedges. Separate wedges slightly (about one-eighth inch) to allow air to circulate between scones during baking.
• Brush tops of scones with beaten egg and sprinkle decorateively with sugar.
• Bake at 400 degrees F for 16-20 minutes, or until golden brown and cooked through.
• Transfer cooked scones to wire rack immediately and allow to cool slightly before serving.
    “Reprinted from Breakfast on a Silver Tray, copyright 2006 Carol Seminara and Joe Houde.”
  Per serving (excluding unknown items): 268 Calories; 13g Fat (43.8% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 337mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES :
This is the signature scone served at the Cottages at Limestone on Main.

We offer these to our guests with butter and Aunt Frances’s Red Jalapeno Jelly or
Fredericksburg Peach Preserves to complete their Texas dining experience.

This recipe can successfully be halved, making four regular-sized scones or eight miniature ones.