Hi everyone. I want to give you an extra special scone recipe from the Woolverton Inn in Stockton, NJ but first I need to tell you about how my amazing sister came to support us so that my husband and I could have some much needed alone time in a beautiful B and B. Not only did she come here all the way from MA to watch my FOUR KIDS UNDER NINE, two of whom woke her up at midnight, one of whom screamed “Get this woman out of here!” when she wouldn’t give him what he wanted, and one of whom escaped through the backyard gate into the street, but she also used up my aging, expensive, organic zucchini and eggplant that would have rotted had they waited for my return and made us an eggplant parmiaggiana for our welcome home dinner. She made Challah bread and a chocolate cake with the kids to model productive and bonding cooking behaviors. She also drew portraits of my kids and all their friends (do you know she is a famous artist?) www.katyschneider.com
She did this all so that I could get a break from my routine, get replenished and rejuvenated with my husband in order to be a happier and less stressed wife and mother. We all need support for everything we do, but especially support to get a break from the daily grind of keeping house. It can be joyous but back breaking work.
Katy, you are the best and we love you. That is why I snuck a delicious scone out of the beautiful Woolverton Inn to show you how much we appreciate you. Enjoy it and please come back again 🙂 Also,, readers, you MUST go stay at the gorgeous Wolverton Inn (http://www.woolvertoninn.com/)(see video below):
Pina Colada Scones:
Preheat oven to 400 degrees
2 cups flour
3 TBS sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (i stick) unsalted butter, chilled and cut into small pieces
1/2 cup buttermilk
1/4 cup dried pineapple, 1/4 cup dried, sweetened coconut, 1/4 cup chopped macadamia nuts (optional), 1 tsp vanilla extract, 1/2 tsp rum extract
1 egg for wash and sugar for sprinkling on top
Combine flour,baking soda, baking powder,salt in food processor. Pulse to combine. Add butter and pulse until mixture resembles coarse cornmeal. Transfer to another bowl.
Toss in pineapple, coconut and nuts and make a well in the center. Add extracts to the buttermilk and pour into the well. Mix just until dough sticks together.
Turn dough on a floured counter or board and kneed about 30 seconds. Roll dough out to a 1/2 inch thickness and cut into 3″X3″ triangles. Scramble the egg and brush egg wash on the scones, sprinkle with sugar and bake at 400 degrees for 15-20 minutes or until golden brown on the bottom. Enjoy!