Country scones from Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy (page 182) by Amy Emberling and Frank Carollo and Zingerman's Bakehouse

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 02, 2019

    I made 1/2 recipe, reserving the leftover 1/2 egg for the egg wash. I used all white whole wheat flour, but did not need to add extra liquid. My 2 oz scoop yielded 8 scones, which were probably closer to 1.5" thick. I prepped the scones the night before and froze them, then baked from frozen for 18 minutes. There was a lot of extra cinnamon-sugar. The scones were sweet and crumbly, like eating an oatmeal cookie for breakfast.

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