Triple Berry Scones in the Wood-fired Oven

Ingredients:

• 100 grams butter
• 320 grams flour (cake)
• 65 grams sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 190 grams cream

Topping:

• heavy cream
• sugar

Why we recommend digital scales:

Some have asked as to why we use metric measurements for our recipes. Why not use measuring cups and measuring spoons? Precise measurements of all ingredients are imperative to the success of baking. Following are the reasons for using a digital scale:

• easy to use and faster than measuring with cups and spoons
• precise, more accurate and reliable
• give both metric and imperial measurements
• less clean up
• don't take up much space in your cupboard
• cheap (you can find them for $10-15 dollars)

Directions:

Preheat the wood-fired oven to 400°F. Make sure to check the temperature of the oven floor with the infrared thermometer.

Weigh or measure the flour.

So love to use these old timey scales my husband gave to me years ago.

Let's begin by measuring and adding the sugar.

 It is now time for the baking powder.

Next comes the salt.

Lemon zest is the ingredient that complements the dough.

Make sure to avoid the white pith that is directly underneath the rind. The pith will cause a bitter and unpleasant taste in the final product. Mix all dry ingredients.

Lastly, add the cubed and chilled butter to the dry ingredients.

With a pastry cutter or with your fingers cut the chilled butter into the flour.

Pour in the heavy cream.

Mix in all ingredients with a pastry cutter or utensil of your choice.

Make sure not to overwork the dough.

Gently press the dough into a ball.

When all ingredients are combined, cover the dough with plastic wrap and place in the refrigerator for 30 minutes.

Flour the work surface and the dough and gently roll it out. If the dough is too stiff from being chilled, you can soften the butter by hitting the surface of the dough with the rolling pin. This will soften the butter in the dough and allow it to be rolled out easily.

Once the dough is rolled out, place the fruit evenly over the entire surface. Cut the raspberries and blackberries in half.

Begin to fold the dough as if making cinnamon rolls.

Finish rolling the entire dough making sure the fruit is folded inside the roll.

You can either shape the roll with your hands or with the help of a dough scraper.

By placing the rolling pin on the side of the dough, you can straighten the block of dough before cutting.

Gently press down the rolled dough with your hands or with the dough cutter making it flat.

Cut the dough into even triangles with the dough cutter.

Cover the surface of the skillet with parchment paper and evenly place each triangle in the pan.

Spread the cream over the scones with a brush of your choosing.

Sprinkle sugar over the top of the scones.

Place the skillet in the pre-heated oven at 400°F. Make sure to check the temperature of the oven floor with the infrared thermometer.

Bake until golden brown for 15 to 18 minutes

When golden brown they are ready to be pulled out of the oven!

Place the scones on your favorite serving dish and garnish with fresh fruit and a sprig of mint.

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What is your favorite type of scone?