This is an archived article that was published on sltrib.com in 2008, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
These traditional English-style treats (not the deep-fried bread most Utahns call scones) have been served at the Homestead for more than 50 years, said Jonathan Ruppert, food and beverage director.
"We go through 20 to 40 dozen a week," he said. They are served daily in Fanny's Grill as part of our continental breakfast. But they also show up on all of the breakfast buffets and holiday and Sunday brunches.
"We have guests who have been coming to brunches that long and always take some home with them," said Ruppert, who shared the recipe, a request of Michael Lott.
The Tribune reduced the restaurant-size recipe to a more manageable size for home cooks.
Linda Townsend misses the red wine-braised beef bourguignon, from the old Le Parisien restaurant. Does a reader have the recipe for the classic French entree?
Jeanne Konishi is looking for the Velveeta potato casserole recipe from the late 1950s or early 1960s. "It included cubed potatoes and cubed Velveeta cheese," she said.
Jenny McCarter wants a recipe for sliced potatoes made with cheese sauce, "not mashed potatoes."
Lynae Puckett wants a recipe for sesame rolls, like ones served at Lee's Mongolian Barbecue. The Ogden restaurant does not give out recipes.
* Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or e-mail email@example.com.
Homestead cranberry scones
2 cups all-purpose flour
1/4 cup sugar, plus additional for sprinkling
1 tablespoon baking powder
1/4 teaspoon salt
1 to 1 1/4 cups heavy cream, plus additional for brushing tops
1/2 cup dried cranberries
Preheat oven to 325 degrees. Lightly spray a cooking sheet with nonstick cooking spray. Set aside.
In mixing bowl, whisk together flour, 1/4 cup sugar, baking powder and salt. With your hands, mix in enough cream to form a soft dough. Do not overmix. Gently mix in cranberries with your hands.
Divide dough in half. Pat each half into a disk about 5 inches in diameter. Cut each disk into 4 wedges. Transfer wedges to prepared baking sheet.
Brush a small amount of cream on top of each cut scone, sprinkle with additional sugar. Bake 45 minutes or until golden brown. Serve warm.
Makes 8 scones.
Variations: This recipe is versatile. Substitute any dried blueberries, raisins, currants or some orange zest for the cranberries. Or omit the sugar and serve them savory with bacon, chives and smoked Cheddar cheese.
Source: adapted from The Homestead Resort, Midway