Tuesday, November 29, 2011


I saw this delicious recipe in the "Tea House Times Cookbook" and called Carl Povlick, Innkeeper at the Naeset-Roe Inn in Wisconsin to get permission to print the recipe on this blog! 

 Carl was so sweet to let me!  You know what great bakers Innkeepers are so are you ready for some Holiday Scones?  Carl's are so lovely!  You know those little plastic cartons of candied fruit at the grocery store? BUY ONE!  You can visit Carl's Bed and Breakfast at  naesetroe.com

 Just looking at these ingredients,  you 
know these will be good.

Preheat the oven to 375 degrees.
 Here is what we your will need
 to make them:

2 cups of flour, 1/4 cup sugar, 2 tsp baking powder (reduce in high altitude to 1 1/2 tsp) , 1/8 tsp salt, 1/2 tsp cinnamon, 1/2 tsp all spice, 1 stick of cold unsalted butter, 1 large egg lightly beaten, 1 tsp almond extract, 1/2 cup heavy whipping cream, 1 cup of candied fruit, chopped.

The egg mixture for brushing scones: 1 large egg, lightly beaten and 1 Tb heavy cream whisked together to brush on top before baking.  Place rack in center of oven and line a cookie sheet with parchment paper. In a large bowl sift cry ingredients.  Cut the butter into small pieces and blend into the flour mixture with your hands or a pastry cutter.  Work it until it looks like course crumbs. Add chopped fruit and the beaten egg,cream and almond extract.
Add this mixture to the flour mix.  Stir with a fork until just combined.  DO NOT OVER MIX.

Turn dough out onto a lightly floured surface and knead dough gently.  Roll out and cut with a scones cutter. Parchment paper works great on top of your baking tray.  Brush tops with egg and cream mixture.  Bake for 15 minutes or until lightly browned.
Transfer to a wire rack to cool.  Serve with jam, lemon curd, butter or my favorite - clotted cream.

 I hope you have a started a collection of scone cutters in various sizes - they do come in handy!  Next time I will leave my
dough a little thicker though.


  1. Those scones look scrumpdillyishus and that snowman tea-pot is adorable.

  2. I will be trying your scone recipe. I love how colorful they look for the holidays. Also, your angels are adorable. Beautiful pictures. Have a good week!

  3. Good afternoon Bernideen,
    I use candied fruit often when I make scones. I always have some left over from baking fruit cakes so I use it up making scones. This recipe sounds lovely. Very much like my own only he uses whipping cream. Thank you for sharing it with us. It's nice that he gave you permission to share.
    I've told you before that I love your Snowman pot and I still do! It is darling!


  4. Hi Bernideen,
    your scones look so tempting and my mouth is watering after reading the recipe. Thank you so much for the nice recipe. Your china is so stunning, love the tea pot.
    Best greetings, Johanna

  5. Hi Bernideen
    I love the idea of using some candied fruit in the scones and will try this recipe.
    The snowman teapot is really sweet.

  6. Hi: Those scones look so good. Love your holiday post today. Tea pot is so beautiful. Blessings, Martha

  7. I have the cookbook but haven't made them yet! They look even better than the recipe sounded...read scrumptios! Thanks for posting the photo!

  8. I love the snowman teapot and the holly cake plate. The scones look very yummy and are perfect for Christmas.

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  10. OH, those look yummy...it made my stomach growl! I hope I can try them out when I am not so busy! TX for sharing! Donna

  11. I have a birthday coming up the 18th,yes I'll be 39 AGAIN, and I think I shall have myself a little tea party and make these. ;). Thank you for sharing this.


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