The Elmwood Inn started in 1990 as a tea room in Perryville, but has grown to become an international purveyor of fine teas. While the tea room has since closed its doors, you can find Elmwood Inn Fine Teas at gourmet grocers and other retailers across Kentucky and the U.S. Brew up a cup of your favorite to enjoy with this classic scone recipe, a staple from the inn’s afternoon tea service.


  • 1 egg
  • 1 tablespoon cream
  • 1 tablespoon sugar
  • 1/2 cup buttermilk
  • 1/2 cup currants
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 6 tablespoons unsalted cold butter


Preheat oven to 400 degrees. Lightly grease a large baking sheet. Combine flour, baking powder, salt and soda. With a pastry blender, cut in butter, mixing it until mixture resembles coarse crumbs. Mix in currants. Whisk buttermilk and egg together, then add to flour mixture. Stir together until a soft ball of dough forms. Turn out onto a lightly floured surface, and knead gently, turning 5 or 6 times.

Roll out dough with a floured rolling pin to about 1/2-inch thickness. Using a heart-shaped cookie cutter, cut scones out and place on baking sheet. Brush tops lightly with cream and sprinkle with sugar. Bake 10-12 minutes or until light brown. Serve warm with lemon curd, clotted cream, or preserves. 

Makes one dozen scones.


Recipe source:
A Year of Teas at the Elmwood Inn
Best of the Best from Kentucky Cookbook
View More Kentucky Recipes