Our Favorite Scones (with a twist!)

Our friend, Janet Lowenstein, owned the beautiful Stone Lion Inn for many years in Wellfleet on Cape Cod.   She made fabulous scones and shared the recipe.   We have tweaked it just a bit but love every fabulous mouthful.

So, here’s our twist!   Our wonderful Cornell University- Hotel School senior- Hockey Defenseman – (and proudly one of the tri-captains) Braden Birch is back for another summer at the Inn.  He makes the great, great brownies that go on our dessert buffet.
Yesterday was his first day back in the kitchen and he started to make Cranberry Orange Cookies.

All of a sudden, he realized that he had the recipe for Cranberry Orange Scones.  Thankfully, he didn’t stop what he was doing but made a batch of scones.  He froze them on parchment paper and we baked them off this morning.
Let me tell you, I think these are the BEST scones I’ve EVER had.  They are beautiful and light and fluffy.   We kid that he has such incredible arm strength from playing hockey that he can really beat eggs!  But he just has a magic touch.


2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt (preferable Kosher)
1/4 cup sugar
1 1/4 cups heavy cream
1 cup sun dried cranberries
1 Tablespoon orange zest


Preheat oven to 425.
Measure dry ingredients and mix together in a bowl with a fork.   Add the dried cranberries and orange zest and mix so that the fruit doesn’t stick together.
Add cream and stir until a soft dough forms.   Gather the dough together in a bowl and turn out onto a work surface dusted with flour.   Knead 8-10 times until the dough holds together.
Pat dough into a circle approximately 10″ in diameter. (At this point, Janet would brush with melted butter and dust with coarse sugar.  We don’t even bother with this since they are so darn good without).  Cut into 12 triangles and place on parchment covered baking sheet.   Bake for 15 minutes until just browned.

The William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie

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