Scones are one of the breakfast staples at Jackson Hole B&B Inn on the Creek.
We love that scones are versatile; depending on the season and what’s on hand, they can have fresh fruit, maple and oats, pumpkin and spice, banana and chocolate chip, and the list goes on. Scones are perfect as a slightly sweet treat, not overly decadent; and we love that a very simple recipe can still turn out delightfully delicious. We also love that scones are easy to make ahead in a big batch and pull out of the freezer to bake on the morning we need them.
Most of all, we love that guests at our Jackson Hole B&B love savoring our freshly baked scones with a hot cup of coffee. When the breakfasts are especially delicious and the mornings especially chilly, our guests linger around the table, chatting about their plans for the day and their favorite past trips, turning their fellow travelers into friends.
We invite you to try our all-time favorite (and easiest!) scone recipe ever. This one is tried and true and is guaranteed to turn your breakfast table into a special place where your guests will like to linger, making memories and enjoying the fruits of your labor of love.
Favorite Blueberry Scones
2 ½ c. all-purpose flour
¼ c. + 1 T. sugar
1 T. baking powder
¾ t. coarse salt
½ c. (1 stick) cold unsalted butter, cut into small pieces
¾ c. buttermilk
1 large egg yolk
1 ½ c. fresh or frozen blueberries (raspberries or blackberries are great, too.)
Adapted slightly over time from Martha Stewart’s Fast Raspberry Scones
Thanks for stopping by our blog and we look foward to seeing you at our Jackson Hole B&B breakfast table soon!