Trevin Farms Scone Recipe

If you have ever stayed with us at Trevin Farms, then you know one of our signature breakfast items is our scone. We haved served scones to virtually every guests who have stayed with us. Whether they are plain, blueberry, lemon or roasted pear and goat cheese. We have often been asked to give up our recipe and we do write it down for anyone who asks for it, so we have decided to let everyone know what the recipe is for the scones. It is very easy, but remember not to over mix the batter or they will not be as flaky as they should be. We us cold, cold butter so that there are chunks of butter in the batter, so if they are in yours, you are doing it correctly. Bake the scones at 425 degrees for 9-10 minutes in the oven. You can freeze the scone batter and take them out as you need them (shape them and freeze them)just add another minute to your baking time. Everyone's ovens are different so just keep an eye on them towards the end, longer if needed, shorter if needed. So here it is, 2 cups Flour (we use King Arthur, Vermont you know) 1/3 cup sugar 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt (kosher) 1/2 cup buttermilk or goat's milk (goat's milk buttermilk is best) 1 egg (farm fresh of course) 6 tablespoons of ice cold butter. Add all dry ingriedents in mixer and mix. Add milk and then egg then stop the mixer. Lastly add the butter in small cubes and start mixer. Mix for about a minute and stop. If there are crumbles on the bottom of the mixer, that's o.k. just mix by hand until all in incorporated. Fold out on floured surface and you can either roll with rolling pin to about 1/2 inch thickness or hand flatten. Shape dough into a rectangle keeping the 1/2 inch thickness. Cut on a diaginal cross cutting dough. You should get eight scones from the dough. There it is, we wish you all happy eating. Any questions, email it to us. Have a great day and come back soon. Troy and Kevin