Baker’s 1/2 Dozen Recipe
Seven house-made olallieberry scones and one large Devonshire cream side
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Ingredients
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Scone Ingredients
Method
Scone Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
Cut in Butter
Add the cold, diced butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Olallieberries
Gently fold in the olallieberries, being careful not to break them.
- 5
Combine Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- 6
Form the Dough
Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.
- 7
Shape the Scones
Turn the dough out onto a lightly floured surface and gently pat into a rectangle about 1 inch thick. Cut into triangles or use a round cutter to shape scones.
- 8
Bake
Place the shaped scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- 9
Cool
Remove from the oven and allow to cool slightly before serving.
