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Thursday, October 10, 2013

a great scone recipe!

Like I told you....I recently celebrated my 30th wedding anniversary in Missoula Montana at a fabulous bed and breakfast called (Gibson Mansion) If you are in that area you really should stay there is is the best! The website address is:

See that scone on the tray??? Well let me tell you those were the best darned scones I have ever tasted! I asked the owner for their recipe and he gave it to me. I do want to share it here for all of you in blogland that love a good scone. Here it is: 

Gibson Mansion 
Bed and Breakfast 

2 Cups white flour
3-4 Tablespoons white sugar
2 1/2 teaspoons baking powder
1 stick real butter
1/3 cups frozen fruit of choice (raspberries, blueberries etc....) 
The version I love is raspberry white chocolate!
White choc. chips (optional)
3/4 cups milk
Sugar in the raw

Preheat convection oven to 375 degrees
In kitchen aid mixer, combine butter softened to room temperature, flour, sugar, and baking powder, until mixture resembles coarse oatmeal. Add milk and and mix until blended. Take dough out of the mixer and roll it out to a big circle, now take FROZEN fruit and sprinkle it all over the dough. Add some white chocolate pieces if you are so inclined. Now fold over the dough several times to incorporate the fruit and chips into it evenly. I use frozen fruit so it won't bleed all over the place. Shape this dough into a circle that is about 1" thick. Generously sprinkle the dough circle with sugar in the raw. Cut the circle so you end up with 8 wedges and place them on a baking sheet. convection bake at 375 for 18-20 minutes or until golden brown. My elevation and oven end up cooking this a bit slower, mine take more like 23 minutes or more. Enjoy!

Thanks for stopping by!


  1. I love your snowmen! What a great talent you have for painting the faces. I used to make cloth dolls and TRIED to paint faces like that, but mine were only "adequate," never wonderful like yours. It was a pleasant surprise to come across your work!

  2. Thank you so much for sharing this recipe. My sister and I were traveling in August and stayed here. Our Pre-breakfast scones were amazing.


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