The Farmstand, in Tamworth NH, a Bed and Breakfast, seasonal farm stand, and a seasonal venue for special events, and concerts in our recently restored barn.

From time to time, we'll post recipes requests here.

Farmstand Scones

Thanks to John and Tobey Shepherd who serve these at their inn, The Linden Tree Inn in Rockport, MA. Tobey is Kimball’s sister. John gave us his mother’s recipe straight from Plymouth, England. These can be made ahead and frozen for future baking… This recipe is a keeper!
I use a Food Processor and a Stand Mixer for this recipe.

Ingredients:
2 heaping cups of flour
½ cup granulated sugar
4 tsp of baking powder
1 tsp salt
15 Tbsp of COLD butter (2 sticks minus one Tbsp)
¼ to ½ cup COLD heavy cream
2 large eggs room temperature
1 ½ to 2 cups of dried fruit (cranberries, apricots, currents, etc… if
using diced candied ginger - use much less, ½ cup +/-)
1 cup well chopped nuts (optional – if not using nuts, then lean
towards the 2 cups of dried fruit (candied ginger is stronger so
I usually stay about the same)

In a Food Processor combine first 3 ingredients and blend well. Cut butter
sticks into 4 or 5 pieces and add pieces to running Food Processor. Stop
when the dough is crumbly- in little bits and pieces, this happens fairly
quickly. I’ve learned from experience not to walk away while the Food
Processor is running or the dough will become one mass and that is not
desirable. Transfer this mixture into the Stand Mixer (I’m sure you could
also mix by hand at this point.)

Add measured fruit and nuts to Mixer and run on low until coated.
Pour cold heavy cream into a measuring cup, add the two eggs to heavy
cream and combine well. Add and combine until it is all incorporated. You
still want to have some butter in bits so don’t over mix.

If baking immediately: Using a cookie scoop, or two spoons, measure out
dough on a cookie sheet that is lined with parchment paper or a Silpat.
If freezing for future use: Using a cookie scoop and place scones on a
baking pan that will fit into your freezer. In about 30 minutes you can store
them in labeled freezer bags for baking later.

Bake at 375 degrees until golden and firm to the touch. 12-15 minutes or
so, depending if the scones start out frozen or not. Frozen take longer as a
rule, though the candied ginger ones seem to bake a little faster than the
others… frozen, thawed, or mixed and baked immediately.

Best eaten warm

The BEST Buttermilk Pancakes

We use local buttermilk and eggs, and Bob’s Mills organic flour in our pancakes. Try to get buttermilk with at least some fat in it, for the fluffiest result.

Makes about 18 four inch pancakes
Dry Ingredients:
2 1/2 C flour
2 TBL - sugar
1 tsp - baking powder
1 tsp - baking soda
1 1/2 tsp salt

Wet Ingredients
2 C buttermilk
1/2 C whole milk
2 eggs separated (hold whites aside until the end)
10 tbl melted butter

Combine and whisk the dry ingredients. Combine and whisk the wet ingredients, adding the yolks only.
Mix the wet and dry ingredients together until just blended, then add the egg whites. (Bon Appetit did an experiment where they beat egg whites before folding into a recipe, and also just combined the unbeaten egg whites to a recipe. They found no difference in the result, so save yourself a bunch of whisking)

Let rest for 5 minutes before ladling onto a hot griddle.