Scone

Dug, is our master scone maker at Atlas.  We all follow the same recipe, but no one can turn them out like he does.  Scone making is all in the handling of the ingredients.  The butter needs to be cold and cut in to the dry ingredients just - not to big, not too small.  Can't work the dough too much or they'll get cake.  Below is the recipe - we've adapted it a bit to accommodate 'household' scale baking.

4 cups all purpose flour

4 tsp baking powder

2 T sugar

1 tsp kosher salt

2 ea eggs

10 oz cream

1 oz real vanilla extract

1/2# butter

Mix dry ingredients together & set aside.

Mix egg, cream and vanilla together & set aside.

Cut cold butter into the dry ingredients until it is about the size of a pea.

Pour wet mix into the dry.

Work dough lightly until just barely combined.

Work dough into a circle about 1" high.

Cut into 8 wedges.

Brush the tops with cream or egg wash and sprinkle lightly with a bit more sugar.

Bake at 350 degrees for about 12-15 minutes or when light brown on top.

This basic scone recipe can be adapted to adding any type of flavoring - add berries, nuts, lemon zest, etc as you wish.