Recipe by Nan Kohler of Grist & Toll
Photos by Lisa Riznikove
This delicious scone recipe is courtesy of Grist & Toll, an artisanal small batch flour mill in Los Angeles. Their single varietal Sonora Wheat Flour is an Ark of Taste ingredient featured in our Spring Slow Food box. Sonora Wheat is a landrace wheat that was planted throughout California until the late 1800s. Now Grist & Toll and other artisan millers work with small farms dedicated to keeping Sonora Wheat and other heritage grains around. This scone recipe is pairs perfectly with the Meyer Lemon Curd also in the box.
2 ½ cups (11.25 oz) Sonora Whole Grain Flour
1/3 cup (2.33 oz) sugar
¾ tsp salt
1 tbsp aluminum free baking powder
1 stick (4 oz) cold unsalted butter, cut into ½-inch cubes
1 tbsp fresh lemon zest
1 cup (8 oz) heavy cream
1 large egg
heavy cream for brushing, optional
sugar (your choice: superfine or sanding) for sprinkling, optional
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
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