Batch Size 1140
Bread Flour 100.0% 511 4 Cups 1# 2 oz
Sugar 17.6% 90 1/2 Cup 3.5 oz.
Baking Powder 3.7% 19 2 TBS .70 oz
Salt 1.0% 5 Pinch Pinch
Unsalted Butter 37.7% 193 3/4# 3 Sticks
Fruit 19.9% 102 1 1/2 Cups 12 oz
Eggs 11.1% 57 2 Eggs 2 Eggs
*Dairy 31.9% 163 1 1/4 Cups 10 oz.
A note about measurements: If you are serious home baker or professional use an electronic scale and adapt yourself to metric. It is accurate and much easier to use.
Cut butter into cubes and keep cold
Scale wet ingreidents separately and chill
Prepare fruit: chop fruit into small pieces and/or freeze berries
Combine dry ingredients
Add cold butter and rub into the dry ingredients into cornmeal stage
Add eggs and most of dairy Keep some dairy aside to hydrate as needed.
When most of wet is incorporated fold in all of the fruit.
Without over-mixing add enough dairy to feel a bit dry and not wet. A wet scone will not be biscuit like
Cut into 2 equal pieces, round and flatten with dome in the center
Egg wash and top with sugar
Cut into 6-8 equal pieces
Spread out onto sheet tray
Bake 375 degrees for 16-20 minutes
*Dairy – For a rich scone use heavy cream, for lower fat use buttermilk
This recipe was developed by Dara Reimers and taught at the 2011 Kneading Conference.