Lake Elmore Scones

Growing up, my wife’s family would vacation in northern Vermont at a peaceful little lake called Elmore. A couple-few years back the tradition was renewed, now every few years day-to-day lives are placed on pause for this reunion. I introduced this recipe on the first of these renewed pilgrimages to Lake Elmore, hence the recipe became known as ‘Lake Elmore Scones’. Well, the name stuck and the recipe somehow suits a slow morning watching the mist burn off the lake.

• 2 cups flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/3 cup sugar
• 4 tablespoons butter
• 2 tablespoons shortening
• 3/4 cup cream
• 1 egg
• Handful of dried currants or dried cranberries
• Maple butter to top

Heat oven to 375º.

Cut butter into 1/2″ pieces and chill.

Mix flour, baking powder, salt, and sugar. Cut in butter and shortening into the flour mixture. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. The mixture should be somewhat crumbly, do not over mix.

Turn dough out onto a floured surface. Knead dough just enough to bring it together. Roll dough out and cut into 12″ disk.

With a bench scraper or sharp knife, cut into 8 equal pie shaped pieces. Place on baking sheet or into scone pan and bake for 15 minutes or until just golden.

Serve with maple butter.