Strawberry Creek Inns Whole Wheat Dried-Berry Scones

• 2 cups whole wheat pastry flour
• 13 cup granulated sugar
• 14 teaspoon kosher salt
• 2 teaspoons baking powder
• 2 small lemons, zest of (or 1 large)
• 12 cup dried fruit (any mix of cranberries, cherries, blueberries or raisins)
• 34 cup slivered almonds
• all-purpose flour, for dusting
• 38 cup frozen unsalted butter
• 2 large eggs
• 12 tablespoon pure vanilla extract
• 34 cup heavy cream

1. Sift 1st 4 dry ingredients into a large bowl; stir in lemon zest.
2. Chop frozen butter into pieces slightly larger than pea size (you can also do this step in a food processor).
3. Add frozen butter to dry ingredients and cut in with a pastry cutter or your fingertips, until butter pieces are pea-sized.
4. Chop dried fruit into pea-sized pieces (if desired).
5. Add dried fruit and almond slivers to dry ingredients and combine with your hands (run your hands down the sides of mixing bowl and lift up through center a few times).
6. Make a well in the center of the dry ingredients by gently removing ingredients from the center of bowl and stacking up the sides.
7. In a separate mixing bowl, whisk together eggs, vanilla and heavy cream.
8. Pour wet ingredient mix into center of well in dry ingredient mix.
9. While turning the bowl with one hand, incorporate dry ingredients into well a little at a time.
10. Once you have made it around the outside of the dry ingredients, fold mixture a few times until wet and dry ingredients are incorporated (if dough seems to thin, add a bit more flour and fold in; if dough seems to thick, add a touch more cream and incorporate.
11. If needed, make these additions in small amounts).
12. Remove dough from mixing bowl; wrap air-tight in plastic wrap; wrap tightly a 2nd time.
13. Place wrapped dough in freezer until dough is no longer tacky and resists considerably when you poke it, yet is not frozen solid; approximately 3 hours.
14. Sprinkle a large working surface with a light dusting of all-purpose flour.
15. Remove dough from plastic wrap and center on floured work surface; sprinkle top of dough with a dusting of all-purpose flour as well.
16. Using the palms of your hands, press dough outward into a level, 10x10-inch square; turning, flipping or dusting with additional flour as needed.
17. Ensure square is level and of 1/2-inch thickness on all sides.
18. Using the edge of a pastry scrapper or a pizza cutter (dusted with flour OR sprayed with non-stick cooking spray), cut the dough diagonally both ways from corner to corner, creating 4 equal-sized triangles.
19. Next, cut dough from center to center of each side, lengthwise & crosswise; you will have now created 4 squares---each containing 2 triangles, or 8 triangles in total.
20. Carefully lift each triangle-shaped piece using the flat portion of a pastry scrapper or a large spatula (dusted with flour OR sprayed with non-stick cooking spray), and place pieces onto a large (approximately 11x16-inch) lined cookie sheet (cookie sheet may be lined with a Silpat baking mat or parchment paper); leave AT LEAST 1 inch between each scone, using as many lined baking sheets as needed.
21. Bake in a preheated, 375 degree F oven for about 10-12 minutes depending on the accuracy of your oven, or until scones have turned lightly golden on top and gently browned on bottom.
22. Remove baking sheet from oven, allow scones to cool for a few minutes, then remove to wire rack to continue cooling.
23. Serve scones warm or at room temperature, with honey, butter, fruit spreads, or an assortment of jams and jellies.
24. Store leftover scones air-tight at room temperature.

whole wheat pastry flour, sugar, kosher salt, baking powder, lemons, cranberries, almonds, flour, frozen unsalted butter, eggs, vanilla, heavy cream

Taken from www.food.com/recipe/strawberry-creek-inn-s-whole-wheat-dried-berry-scones-399452 (may not work)