Try one of our recipes!
- Sift together:
4 cups all purpose flour
1 tbsp baking powder
¼ cup granulated sugar
1 tsp kosher salt
Optional: 1 cup currants
- Place all dry ingredients in large mixing bowl with paddle attachment and add
10 tbsps cold butter, chopped into small cubes
- Mix until dry ingredients begin to look like bread crumbs and add 1 egg.
- Immediately add buttermilk to combine.
- On a floured surface, roll out dough with wooden spacers or 1 inch high, cut with fluted scone cutter.
Place on sheet tray with parchment paper.
- Eggwash by combining one egg with milk & sprinkle with raw sugar.
- Bake at 400 degrees for 10 minutes, rotate tray and bake 5-10 more minutes or until golden brown.
- Preheat oven to 350 degrees.
- You will need:
2 sticks salted butter, cold
1/2 cup granulated sugar
1 1/2 cups all purpose flour
1/2 cup high gluten flour
1/2 teaspoon salt
- Chop up butter and place in bowl of an electric mixer fitted with a paddle attachment, add sugar and beat on low until sugar is fully incorporated.
- Scrape down sides of the bowl with rubber spatula and beat on high until mixture is light and fluffy, approximately 3 minutes.
- In a medium bowl, sift together the flours and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.
- Roll the dough 1/2-inch thick on a lightly floured surface and use 1 1/2” round cookie cutter, preferably fluted, to slice coins. Place the cookies on an ungreased baking sheet and use tines of fork to make 8 indents in each coin. Chill cookies in refrigerator on tray for another 30 minutes.
- Bake for 20 to 25 minutes at350 degrees, until the edges begin to brown.
- Allow to cool to room temperature before serving.