In honor of our special friend Julien Dougherty’s memory, we prepared an array of our favorite dishes. One of our favorite recipes to make for breakfast, and a farmer’s market fan favorite, is our scones. While scones can be challenging to prepare, our recipe simplifies the process into a few easy to follow steps. The result is a light, moist, and airy confection that is the perfect addition to spice up your breakfast. We’ve included 3 optional variations of the base recipe to appeal to a range of tastes. Feel free to get creative with your mix-ins or toppings, and enjoy!
(Makes 15 Scones)
1.25 pounds bread flour
.33 pounds sugar
1.2 ounces baking powder
.5 ounces salt
1.125 pounds heavy cream
1.5 ounces milk
Optional Variations (add to the base):
Raisin – .75 pounds of raisins
Spinach and Feta– .375 pounds of spinach and .375 pounds of feta
Mushroom and Onion– .375 pounds of mushrooms and .375 pounds of red onions
Add heavy cream to a mixing bowl. Sift the dry ingredients, and combine with the heavy cream in the mixing bowl. Add any desired optional variation ingredients. Mix ingredients, taking care to avoid over-mixing. Place the dough on a floured work table, and roll out the dough until it is a half inch thick. Cut the dough with a dough cutter. Brush the pieces with milk, and bake at 350 degrees for 15 minutes. Remove from oven, let cool, and enjoy!