January 13, 2019
Breakfast Scone Recipe
"I'm looking forward to the scones!" is, thankfully, a common refrain at check in, from both first timers who read reviews and from our many return guests, .
Quality simplicity is our brand, and it's reflected in our morning offering: fresh fruit; juice, herbal-infused water, organic tisanes (Birchwood-grown mint medley and our chamomile lavender blend), good strong coffee (from local roaster Green Tree, our Lincolnville neighbor); and, of course, our freshly baked scones. Fresh Off the Farm in Rockport has local butter, organic flour and sugar (and is also wonderful for souvenirs of local Maine products). Our own flock of laying hens supplies the eggs, and the fruit for the scones is from our land. Our garden is purposefully designed (with native plants from Fedco) to produce what we need from early spring through fall – rhubarb, strawberry, raspberry, blueberry, blackberries, zucchini, pumpkin, apple, and pear.
Guests often request the recipe and we are happy to share. The key to scone success: quality ingredients ALWAYS. Today, as the wind blows snow, we're enjoying pumpkin walnut, shown above. But the classic Birchwood fan favorite is Wild Maine Blueberry. Here's that recipe, enough for a dozen scones:
BIRCHWOOD WILD BLUEBERRY SCONES
Sift dry ingredients: 2 C organic all purpose flour; 1 T baking powder; 1/8 C organic sugar, 1 t baking soda; 1/2 t unrefined salt; 1/2 t grated nutmeg.
Cut into dry ingredients: 8 T cold organic, or local, butter using pastry blender, food processor, mixer with paddle attachment, or your hands.
Mix wet ingredients: one beaten egg combined with 1/2 C buttermilk and the zest and juice of one lemon (or orange zest and 2 T orange juice)
Gently add wet to dry: just until dough comes together – do not overmix!
Form dough: Make a rough rectangle about 2" tall. Gently press a liberal amount of wild Maine blueberries (1/2-1C) into the dough. Fold dough over, top again with blueberries. Brush with egg wash, sprinkle with raw sugar and cinnamon. Cut into triangles. Bake on parchment-lined sheet at 425 degrees for 15 minutes or until golden. Scones are done when bottoms are nicely brown. Cool a few minutes on a rack but serve warm with hot beverage.