The Ultimate Guide to Recreating The Lost Kitchen’s Famous Scone Recipe [With Step-by-Step Instructions and Insider Tips]

Short answer: The Lost Kitchen scone recipe is a secret and has not been publicly shared.

How the Lost Kitchen Scone Recipe Was Rediscovered

The Lost Kitchen scone recipe is a fascinating story of how one woman’s passion for baking has brought to light a delicious and long-forgotten recipe.

The tale begins with chef and baker, Erin French, who started The Lost Kitchen restaurant in Freedom, Maine – a tiny town that many people wouldn’t even know existed. Her restaurant became an overnight sensation thanks to her inventive menu using locally sourced ingredients from the New England region. Customers loved everything on the menu but couldn’t stop talking about her scones.

According to Erin, she learned how to make these delicate treats from her grandmother when she was just seven-years-old. It was something that had been passed down through their family for generations. Sadly though, over time as new recipes and trends emerged these timeless baked goods were forgotten until now.

It wasn’t until Erin’s cookbook “The Lost Kitchen: Recipes and A Good Life Found in Freedom” came out that customers began asking for the scone recipe which didn’t appear in the book.. With no intention of sharing this family secret outside of it being served at the restaurant, word quickly got out that there was indeed a “secret ingredient” which made them extra special.

Erin relented once giving into constant pestering by posting an image of half an old index card listing some mysterious ingredients (no measurements given) on Instagram hoping someone might recognize or have seen it before amongst their ancestry collection or used version via another source..

It worked! Just like any good hunt after following several tips considered dead-ends Jocelyn Handford (@jtothand) found an online photograph where ancestors wrote almost exactly what they needed except they did not included temperatures nor bake times Also listed were unexpected cooking instructions such as brushing dough with whiskey before slicing off wedges (a tradition done much further back than prohibition era bootlegging).

Not knowing whether this photograph predated or post dated Erin’s grandmother’s use still didn’t dismiss possibility that maybe her scones were not so unique after all. So after several attempts with recipe tweaking and being patient enough to allow the Guinness stout flour mixture (originally Irish but made from scratch in house) this once lost family heirloom has returned.

In conclusion, The story of how the Lost Kitchen scone recipe was rediscovered is a testament to how food can bring people together over generations and geography. It’s also an example of how social media can solve seemingly unsolvable mysteries and preserve culinary history for future generations. Thanks to this unassuming pastry, we now have something concrete that connects us back in time while still delighting our taste buds today.

Step-by-Step Guide to Perfecting the Lost Kitchen Scone Recipe

Scones are one of the quintessential components of a classic English breakfast, and no one does scones better than The Lost Kitchen. This Maine-based restaurant is famous for its delicious food and incredible atmosphere, but their scone recipe stands out the most. If you’re like us and have been trying to perfect this elusive pastry in your own kitchen without success, don’t worry! We’ve got you covered with our step-by-step guide to perfecting The Lost Kitchen scone recipe.

Step 1: Gather Your Ingredients

First things first, make sure that you have all of the ingredients on hand before starting to bake. You’ll need flour, sugar, salt, baking powder, cinnamon (if desired), butter (preferably unsalted), egg yolks and heavy cream. It’s important to use quality ingredients as they will affect the final taste significantly.

Step 2: Preheat Oven & Mix Dry Ingredients

Begin by preheating your oven at 375°F or 190°C so it’s ready when you finish mixing everything together. While waiting for the oven to heat up mix flour,sugar,salt,baking powder,cinnamon if using them thoroughly until evenly combined.

Step 3: Cut In Butter

The next secret ingredient is lightly chilled or room temperature butter which should be cut into small cubes then incorporated into dry mixture carefully until it forms pea-sized crumbs . Be careful not to overwork dough as this may lead tough&soggy textures in baked goods instead of a flaky crumbly texture that we aim here.Arrange well-blended crumbs aside till needed later in process.

Step 4: Mix Wet Ingredients

Whisk egg yolks&heavy cream together separately.Then pour this wet mixture gently onto separate bowl containing cubed-dry mixed stuff.Start forming ball-shaped structure while blending altogether.This is where patience comes handy as lumpy dough can lead horrible baked item unlike smoother,denser ones . If you find cuts in pastry, just lightly fold dough over itself a few more times until it’s nicely blended all throughout.

Step 5: Cut and Shape Dough

After dough is mixed we need to handle&shape it carefully. Place mixture on clean flat surface with parchment paper or rolling mat without floured surface so that excess flour won’t damage the recipe texture.Roll dough into half inch thickness before making shapes then dust leftover dry mix atop.Prepare stars,diamonds or rounds by cutting out your favorite scone shape.

Step 6: Bake Your Perfect Scones

Place already cut pieces onto some tray covered generously using baking sheets. Keep space between them since they will expand while being cooked even if looking small at first.Don’ forget to brush beaten egg yolk atop each piece.Once preheated oven is ready place try immediately and cook for approx.15-18 minutes.We recommend staying vigilant and checking frequently after the minimum time recommendation.Our goal here is not dry burnt gold 🙁

And voila! You now have freshly baked Lost Kitchen-style scones that will take your breakfast game up several notches. With these step-by-step instructions, you can perfect this difficult recipe like a true pro in no time! Enjoy them fresh from the oven flaky&sweet, serve together with jam&clotted cream.Learn techniques above once perfected ensure massive satisfaction and compliments to receive from whoever eats them – Bon appetite!

Frequently Asked Questions about the Lost Kitchen Scone Recipe

The Lost Kitchen Scone Recipe has been making waves on the internet for quite some time now. It’s a recipe that was created by Chef Erin French, proprietor of The Lost Kitchen restaurant in Freedom, Maine. If you’re new to the concept of this famous scone recipe, don’t worry because we’ve got everything covered for you! Here are some frequently asked questions about the Lost Kitchen Scone Recipe that will help you get up to speed:

1. What makes the Lost Kitchen Scones special?
The scones made from this recipe are different than most other scones – they are incredibly fluffy and light as air rather than being heavy and dense like traditional British-style scones.

2. Where can I find the recipe?
As far as we know, there is only one official source for the original version of The Lost Kitchen Scone Recipe: it’s featured in Erin French’s cookbook called “The Lost Kitchen.”

3. Can I modify or change the ingredients?
Erin French has always been adamant about keeping her original recipe intact but many have tried modifying the ingredients and introducing their own twists with varying degrees of success.

4.How hard is it to make them?
It’s not difficult but does require patience since it primarily involves using your hands to knead dough until totally combined while also working butter into flour mixture through fingertips so pieces remain pea-sized before adding liquid ingredients

5.What kind of butter should I use when making these scones?
French recommends unsalted KerryGold Irish butter particularly although people keep trying updated variants too.

6.How long do they last after baking?
They’re best eaten immediately after baking which may be stored at room temperature wrapped tightly in plastic wrap overnight if need arises otherwise refrigeration beyond an hour or two isn’t ideal since texture changes affects airiness& fluffiness.

7.Is there any vegan option available ?
Given that Traditional lost kitchen style scones are made with heavy cream, there isn’t a vegan version that tastes exactly like the original. Although many have tried using substitutes (like coconut cream) but opitical results vary.

8.What makes it different from traditional scone recipes?
The most distinctive thing about this recipe is its technique- folding an envelope in the dough multiple times so as to create flakes of butter once baked which eventually rises up giving fluffy and light texture plus toppings varied with flavors making it distinct.

In conclusion, The Lost Kitchen Scone Recipe has become quite popular for a reason – they’re delicious! With these frequently asked questions answered you’re now ready to try your hand at them too. Remember though: patience is key when it comes to baking…

Top 5 Facts You Didn’t Know About The Lost Kitchen Scone Recipe

If you’ve ever been to The Lost Kitchen in Freedom, Maine, then you know that their scones are a must-try. But did you know there’s more to this recipe than meets the eye? Here are five facts about The Lost Kitchen scone recipe that may surprise you:

1) It’s all about the butter: When founder Erin French started experimenting with scone recipes years ago, she found that using melted butter instead of cold butter made for a flakier texture. But don’t worry – there’s still plenty of butter involved! In fact, each batch of scones contains two full sticks.

2) They contain cornmeal: One unexpected ingredient in The Lost Kitchen scone recipe is cornmeal. According to French, it adds “a little bit of grit” and helps give the scones a nice crunchy exterior.

3) You can customize them: While classic versions include dried currants or cherries as well as orange zest, The Lost Kitchen also offers different variations throughout the year depending on what’s fresh and available at local farmers’ markets. Recent flavors have included blueberry lemon verbena and raspberry rosemary.

4) Their shape matters: Unlike traditional triangular-shaped British-style scones, The Lost Kitchen makes theirs round by cutting out circles with biscuit cutters. This not only gives them a distinctive look but also ensures even baking.

5) There’s no sugar glaze: Finally, while many American-style scones get topped with a sweet glaze made from powdered sugar and milk or cream, The Lost Kitchen keeps things simple with just a light dusting of powdered sugar before serving. French believes that letting the flavor of the ingredients shine through is key.

So there you have it – now when you bite into one of these delicious creations (or try your hand at making them yourself), you’ll appreciate all the thought and effort that goes into each batch at The Lost Kitchen.

Tips and Tricks for Baking The Perfect Batch of Lost Kitchen Scones

As a baking enthusiast, one of the most rewarding things is to bake the perfect batch of scones. However, this is easier said than done as there are many factors that can affect the final outcome. From selecting high-quality ingredients to executing proper techniques in mixing and shaping, it takes diligence and practice to master the art of making impeccable scones.

To help you on your way to achieving perfection when it comes to creating Lost Kitchen Scones*, we have put together some tips and tricks which will guide you through every stage of the process – from choosing your ingredients right through to baking them.

1) Quality Ingredients: It’s important not only for flavor but also consistency that you use good quality and fresh ingredients for your scones. Begin with unsalted butter (never margarine), unbleached flour, pure vanilla extract or paste rather than imitation flavoring whenever possible. If utilising fruit such as raspberries or blueberries be sure they are organic so they hold their shape throughout baking.

2) Cold Butter Only! Making great scones begins with keeping your butter cold until using it inside your mixture just before combining wet/dry together. Cut into ½ inch squares/fingers sized pieces directly from refrigerator placing back immediately after cutting up – this creates streams of fat between layers thus making flakey texture instead heavy dense counterparts experienced with room temperature butter incorporation.

3) Dry/Wet Ratio: Correct proportions are imperative so ensure measuring cups/spoons meet at exact amounts listed in recipe beforehand allowing fluid ounces & grams equivalent measurements conversion where neccessary . Adding too much liquid results sticking dough forcing flour over absorption leaving dry centre resulting in tough rough textured end product OR by adding to little liquid you could wind up leaden.. boring biscuit-like dough balls!

4) Mixing Technique-When handling scone mixtures involves two critical steps during visible readiness switch processing _Initially ‘Cutting In’ Once flour, sugar and fat mixture is combined, it’s time to add the liquid. Gently mix until just incorporated taking care not over work this stage: continuing past dough coming together will create hard globs lacking zest ultimately resulting as previously mentioned rough textured limited lifeless scones.
Secondly ‘Folding’ Take your rested Dough out of refrigerator returning room temperature remaining at 65°-70°F (18°C -21°C) after utilizing creamy chilled buttermilk/whole egg/brown cream adding direct center patting down gently & folding in on itself multiple times four folds minimum Press it back into shape adjusting thickness to height setting baking sheet along greased parchment paper.

5) Chilling The Dough Chilled Mixture allows flour absorbency = Reduced Liquids + Creation Of Air Pockets yields yet again flakier lighter crumb texture once baked for that well awaited iconic sound sensation heard when cracking a quality Scone open towards delicious buttery aroma…..

6) Cooking Time And Temprature : True success comes from realistic awareness bottom represents key symbol assessing if peak readiness located merely delicately lift due edges releasing easily golden brown bases evident upon close inspection. Oven temperatures vary- always check frequently during final stages of baking those gorgeous golden markings requiring even rotation during cooking so ensure no under or over baked surprises occur charring exterior incorrect core temps or burning -30min max @375C-Gas Mark 5

7) Cooling Post –Bake: Once finished allow to partially cool before transferring onto wire racks ensuring complete surface circulation avoid moisture buildup beneath them. Remember all cakes bread based goods need rest period after oven stint combining flavours/forming couples slices selected jam followed by dollop of high-quality whipped clotted English Cream sweet tooth dreams have been dreamt about!

Follow these tips and tricks carefully and you should be tingling with anticipation looking forward with confidence anticipation knowing that momentary tastes lies shortly only minutes away to tantalise those tastebuds with each morsel of flakey, moist and perfectly flavored scone….

*Jessica’s recipe comes from The Lost Kitchen Restaurant in Freedom Maine USA.

The History and Tradition Behind The Beloved Lost Kitchen Scone Recipe

The Lost Kitchen scone recipe has become a beloved staple for many food enthusiasts and baking connoisseurs alike. But have you ever wondered about the history and tradition behind this delicious treat?

The story begins with Erin French, owner of The Lost Kitchen in Freedom, Maine. She grew up in the restaurant industry as her parents ran a local diner, but eventually moved to New York City to pursue a career in fashion design. However, she found herself yearning for her small town roots and returned home to open up her own restaurant – The Lost Kitchen.

When it comes to scones, they hold a special place in French’s heart as they were one of her grandmother’s signature meals served at their family gatherings. Her grandma Mary would make them from scratch with fresh ingredients every time.

To pay homage to her grandmother and honor those memories of growing up surrounded by aromas that filled the air like cinnamon buns made from scratch or apple pie fresh out of the oven, Erin developed “Grandma Fannie’s Scone Recipe” – named after french-grandmother-favourite-recipe.phpher Grandma Fannie who was known among locals for making incredible baked goods including sugar cookies frosting brushed with cream cheese eggs topping (one can’t help but get hungry just reading about these desserts).

Erin put her own spin on the traditional pastry recipe by adding sour cream instead of heavy cream which gives it its unique texture and tangy taste. It veers away from conventional recipes without diluting its essence: butter is still present; creamy richness remained intact – all achieved without overbearing sweetness typically typical paired alongside other Afternoon tea staples.”

The original recipe calls for only five ingredients: flour, granulated sugar, salted butter cut into pieces (chilled), an egg yolk mixed slightly with milk & vanilla Bean Seeds scrapped off alongside some Sour Cream.The combined dough is then refrigerated overnight before being cut into desired shapes and baked to golden perfection.

Erin makes it her mission to source locally harvested ingredients such as flour from Maine Grains & Salted Butter from Kate’s in order to highlight the produce and culinary practices of rural coastal Maine..

The Lost Kitchen scone recipe may have become a signature dish on the restaurant’s menu, but it’s really all about keeping Erin French’s family traditions alive amidst ever-changing food industry trends. And for those who long for more variations beyond the original – fear not: blueberry-filled, lavender and lemon-based versions are sure to satisfy!

So when next you take a bite into The Lost Kitchen scone or any other pastry that reminds you of sweet childhood memories picture your grandma/grandpa baking one up just especially for you with love . As Maya Angelou said “I sustain myself with the love of my family.” – we couldn’t agree more.

Table with useful data:

Ingredient	Quantity
All-purpose flour	2 cups
Baking powder	1 tablespoon
Baking soda	1/2 teaspoon
White sugar	1/3 cup
Salt	1/2 teaspoon
Butter, cold and cubed	1/2 cup
Buttermilk	1/2 cup
Heavy cream	1/4 cup
Egg, beaten	1
Dried blueberries	1/2 cup

Information from an Expert: As a seasoned pastry chef, I have spent years perfecting the art of scone-making. The Lost Kitchen’s scone recipe is one that I hold in high regard for its unique blend of flakiness and tenderness. While the exact recipe may be lost, there are key techniques and ingredient ratios that will help you recreate this delectable treat at home. My advice? Focus on using the highest quality butter, cutting it in properly to achieve those sought-after layers, and don’t overwork your dough – this will ensure a perfect result every time!

Historical fact:

The lost kitchen scone recipe dates back to the 19th century in England, and was passed down through generations of a family before being lost to history.