All right, maybe it’s not exactly home-made. Our friends at Weisenberger Mill in Midway Kentucky supply us with some of the finest white corn grits, flours, and a host of pizza, muffin, and scone mixes. Six generations have operated the grist mill on the Elkhorn Creek since 1865.
While we’re hunkering during these interesting times, many of us have taken to baking and flour has been in short supply at the local stores. Recently, as we searched our pantry for a weekend treat, we discovered our last bag of their scone mix and felt we should bring the taste of summer to our Sunday-morning table.
Follow the directions on the Weisneberger Mill Scone Mix. After mixing, gently fold in ½ – 1 cup of black raspberries, being careful not to crush the fruit (or you’ll have purple scones!).
Bake as directed.
When cool, blend the following in a small bowl:
1 cup powdered sugar
1 tsp vanilla
3-4 Tbsp Buffalo Trace Bourbon Cream
1 Tbsp lemon zest
Stir until well combined. Add additional half-and-half or Bourbon Cream until desired consistency is attained.
Drizzle over scones. Serve.
Yes, this is hardly a recipe – but those scones were so delish! Feel free to substitute other fruits, such as peaches or blueberries. I’ve been known to substitute ½ cup of chocolate chips for the fruit. If you do that, omit the lemon zest from the glaze.
Remember that bourbon isn’t only for after 12-noon. Enjoy some Bourbon Cream in your coffee and in your scones while settling in for your weekend morning reading.