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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Kettle Creek Inn Scones Recipe

Brought to you by Avon House B&B

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Yield: 3 dozen

Ingredients:
7 1/2 cups all purpose flour
1 tablespoon salt
1 tablespoon baking soda
2 tablespoons baking powder
1 1/2 cups sugar
1 1/2 cups shortening
1 1/2 cups butter
6 cups rolled oats
2 cups raisins
2 cups buttermilk

Instructions:
In a large bowl, mix together flour, salt, baking soda, baking powder and sugar. Cut in the butter and shortening until mixture resembles coarse oatmeal. Add oats and raisins and mix.

Add buttermilk and mix until moist; add a little extra buttermilk if large flakes of oats separate. For the flakiest scones, add the minimum amount of buttermilk needed so the dough sticks together. It's easiest to mix it with your hands (use disposable gloves).

Turn out on to a floured surface and divide into 4 parts. Using a 9" pie plate, press each part into the pie plate to cover the bottom. Cut into 10 equal wedges and place them on a baking sheet. If desired, brush wedges with melted butter. Bake in a preheated 375 degree oven for 15-20 minutes.

If you like, the dough can be frozen after it is pressed into pie plates. Just place the plates in freezer bags. Thaw overnight in the refrigerator before cutting into wedges and baking.

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