Try one of our recipes!

Traditional/Currant Scone

1. Sift together:
   4 cups all purpose flour
   1 tbsp baking powder 
2. Add:
   ¼ cup granulated sugar
   1 tsp kosher salt
   Optional: 1 cup currants 
3. Place all dry ingredients in large mixing bowl with paddle attachment and add 
   10 tbsps cold butter, chopped into small cubes 
4. Mix until dry ingredients begin to look like bread crumbs and add 1 egg. 
5. Immediately add buttermilk to combine. 
6. 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. 
7. Eggwash by combining one egg with milk & sprinkle with raw sugar. 
8. Bake at 400 degrees for 10 minutes, rotate tray and bake 5-10 more minutes or until golden brown.

Shortbread Coins

1. Preheat oven to 350 degrees. 
2. 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 
3. 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. 
4. Scrape down sides of the bowl with rubber spatula and beat on high until mixture is light and fluffy, approximately 3 minutes. 
5. 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. 
6. 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. 
7. Bake for 20 to 25 minutes at350 degrees, until the edges begin to brown. 
8. Allow to cool to room temperature before serving.