Stone Lion Inn Scones Recipes

ROCK/STONE SCONES

Rock/Stone Scones image

Provided by Food Network

Time 45m

Yield 24 scones

Number Of Ingredients 10

Ingredients

5 cups all-purpose flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 sticks unsalted butter, slightly cooler than room temperature, cut into tablespoon-size cubes
1 cup cubed tasso ham or Canadian bacon
1/2 cup grated aged Cheddar or Gruyere cheese
1 1/2 cups buttermilk
1 large egg

Steps:

Preheat the oven to 350 degrees F. Line two sheet pans with parchment.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cayenne. Add the butter and toss gently to coat. Work the butter into the flour with the tips of your fingers until the mixture resembles rough cornmeal with pea-size bits of butter scattered throughout. Stir in the ham and cheese to evenly distribute.
Whisk together the buttermilk and egg and add it to the butter-flour mixture; stir with a wooden spoon to distribute the moisture. Use your hands to gently bring the dough together, being careful not to overwork the dough.
Drop 1/4-cup mounds of dough, spaced a few inches apart, onto the prepared pans. Bake until golden brown and the scones spring back when gently poked, 15 to 20 minutes.

RED LION INN LEMON BREAD

Red Lion Inn Lemon Bread image

Taken from the Red Lion Inn cookbook: " The Red Lion Inn's Lemon Bread is justifiably renowned. At lunch and dinner it's wrapped in a napkin and served in a basket along with the yeast rolls, offering a sweet alternative to traditional dinner rolls." It's fabulous.

Provided by MindiLouWho

Categories Quick Breads

Time 1h

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup margarine
2 cups sugar
3 eggs
1 egg yolk
3 1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking powder
1 1/2 teaspoons salt
2 cups prepared lemon pudding (make from packaged mix, or use canned)
3 tablespoons milk

Steps:

Preheat oven to 350. Grease two loaf pans.
In large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each.
Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk. Mix until very well blended.
Pour the batter into the prepared loaf pans. Bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

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