Farewell Kitchen - Going, going, scone!
|Our chefs create some wonderful dishes, our food is something that guests leave raving about. One all time favourite (that seems to disappear just minutes after they are baked fresh each morning) are our green onion and cheddar scones. The perfect afternoon pick me up, whether enjoyed walking through estuaries or at home with the family. We thought it was the ideal first recipe in our new food series here on the blog.
Try them at home and tag us on social media, we would love to see your scones from around the world! #farewellfood
You will need:
- Preheat the oven to 380F (195C or gas mark 6)
- Sieve flour, salt and baking powder together in a bowl and add the butter
- Work the ingredients with your hands until it is the texture of breadcrumbs
- Toss in the cheese and chopped green onions
- Mix 2 eggs, milk and Dijon mustard, in a seperate bowl and then add to the dry ingredients
- Stir together with a wooden spoon until there is no flour left on the bowl
- Generously flour the counter and your hands (the dough should be sticky to touch)
- Pat the dough into a rectangle around 10"x3" and 1/2 an inch thick, then cut into 4 squares
- Cut the squares diagonally creating triangles
- Place the triangles onto a baking tray around 1 inch apart
- Make an egg wash with the remaining egg and lightly brush each of the tops
- Bake for 25/30 minutes or until golden brown and leave to cool
-- By Rebecca Crilly
Past Blog Posts
Apr 23, 2022
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Mar 25, 2022
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Mar 10, 2022
Wild Pacific Salmon EcologyFind out more about Pacific wild salmon. This post covers their diverse, intriguing ecology and why they're so important for our ecosystem!
Feb 20, 2022
How Hammerhead Got a NameFind out how the humpback whale, Hammerhead, got named! This is one of our favourite stories to tell at Farewell Harbour Lodge.
Feb 1, 2022
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Jan 14, 2022
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Jan 3, 2022
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Dec 13, 2021
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May 1, 2021
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Apr 24, 2021
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Apr 19, 2021
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Apr 10, 2021
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Mar 24, 2021
The Rest of the StoryThere are many stories that came together for Farewell Harbour Lodge to be where it is now. Ryne Brockway, co-owner and friend, tells us his.
Mar 11, 2021
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Mar 2, 2021
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Feb 25, 2021
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Feb 11, 2021
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Feb 2, 2021
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Jan 27, 2021
Going, going, SCONE!One of our guests' all time favourites! We get asked for this recipe more than any other, so here it is to enjoy from home.
Jan 17, 2021
A different perspectiveA wonderful way to see more of the vast landscape is by air! Read about one morning we took to the skies and experienced everything from mountain tops to sandy beaches.
Dec 21, 2020
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Dec 18, 2020
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Nov 1, 2020
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