Makes: 12 Scones
4 cups high gluten flour
1 cups sugar
2 TBS baking powder
1 ½ tsp. salt
Weigh dry ingredients into a plastic bag. The end weight should be 2lbs 9 oz.
Add to one bag of dry mix:
4 cups heavy whipping cream
1¾ cup of fruit or chocolate chips
1 TBS Vanilla extract
If using fruit that needs to be chopped, chop first and leave in freezer to stay cold. Dump dry ingredients into a large mixing bowl. Add the fruit or other kind of filling and toss until coated. Pour heavy cream in along with extract. Quickly and gently fold the mixture together. Do not overwork the dough.
Pat the dough into a long rectangle, cut into 12 scones. Make sure scones don’t touch when placed in the holding pan to freeze.
Bake at 325 degrees for 25-30 minutes until light brown and firm.
4 cups high gluten flour
1 cups sugar
2 TBS baking powder
1 ½ tsp. salt
Weigh dry ingredients into a plastic bag. The end weight should be 2lbs 9 oz.
Add to one bag of dry mix:
4 cups heavy whipping cream
1¾ cup of fruit or chocolate chips
1 TBS Vanilla extract
If using fruit that needs to be chopped, chop first and leave in freezer to stay cold. Dump dry ingredients into a large mixing bowl. Add the fruit or other kind of filling and toss until coated. Pour heavy cream in along with extract. Quickly and gently fold the mixture together. Do not overwork the dough.
Pat the dough into a long rectangle, cut into 12 scones. Make sure scones don’t touch when placed in the holding pan to freeze.
Bake at 325 degrees for 25-30 minutes until light brown and firm.
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