Fresh Fruit Scones
4 1/3 c All Family Flour (220 oz)
¾ c. White Sugar (45 oz)
2 Tbsp. Baking Powder (6 oz)
½ tsp. Baking Soda (1 oz)
1 tsp. Salt (2.5 oz)
1 ½ c. Butter (3 sticks), cut into 1 in. pieces (12 oz.)
3 c. Fresh Seasonal Fruit (8 oz or more if desired)
2 c. Buttermilk (16 oz. -save 2 oz)
1 Egg, beaten
2 Tbsp. Cream
2 Tbsp. Turbinado ("sugar in the raw") Sugar
1. Preheat oven to 375 degrees
2. Combine all dry ingredients
3. Pulse together into food processor, careful not to over-process
4. Combine with fresh fruit
5. Put aside ¼ c. Buttermilk. Add remaining 1 ¾ c. to fruit mix
6. Shape into 12 pieces
7. Mix cream and egg. Brush scones with egg mix
8. Sprinkle with turbinado sugar ("sugar in the raw") and bake 22-25 minutes
For Savory Scones:
Remove Seasonal Fruit
Use half the Sugar
Add 2 c. Cheddar Cheese (or whatever cheese strikes your fancy)
Add 1/2 c. Scallions or Green Onions
For Valentines' Day, you can substitute chocolate chips and/or nuts for the fruit.
ABOUT RUSTIC BAKERY:
Rustic Bakery was created in 2005 to fill the need for an organic, artisan flat bread to accompany the new range of handmade and farmstead cheeses being made in the United States. Their bakery in Larkspur includes a cafe that serves fresh, made from scratch, pastries, soups, sandwiches and salads, all using organic ingredients that are sourced locally from the farms and fields of Marin County.
Their flat breads are made in the age old method with a natural wild yeast starter that gives them their unique flavor. All of their flat breads are made with real, fresh ingredients. They roast and mince their sweet onions, make their own creme fraiche, saute their wild mushrooms and grind fresh tellicherry pepper to get the best possible taste. They are the only sourdough, handmade flat bread in the world offered for sale to wholesale customers.
1139 Magnolia Avenue
Larkspur, CA 94939
Phone: 415.925.1556
Website: http://rusticbakery.com/
Email: info@rusticbakery.com
ABOUT CAROL LEVALLEY:
Carol is a self taught baker. Her professional training and background was in the field of art and design. She enjoyed a successful career in the apparel industry for 20 years designing women's wear, but always loved cooking and was an avid amateur baker for many years, creating her own wild yeast sourdough starting back in 2003.
She was also a founding member of the Napa Valley Bread Bakers Guild, meeting at Copia where she also gave baking demonstrations. When she and her Husband, Josh Harris, decided to start the bakery, she spent the summer of 2005 reading every book she could find at the Marin County Libraries about bread, pastry and baking, while she tested and perfected her formulas. They opened their Flat bread Bakery in October of 2005 with the Cowgirl Creamery as their first customer.
ABOUT ORGANIC MARIN: RECIPES FROM LAND TO TABLE:
Alice Waters calls Organic Marin, Recipes from Land to Table a "beautiful book, full of recipes for delicious and seasonal meals" that "is a tribute to Marin County farmers, artisan and cooks."
Written by Tim Porter (editor-at-large for Marin Magazine) and Tiburon chef Farina Wong Kingsley and produced by Marin Magazine - an award winning lifestyle magazine- Organic Marin celebrates the contributions of the farmers and ranchers of West Marin with 200 pages of photographs, stories and nearly 50 recipes from more than two dozen local restaurants.
Sales of Organic Marin, Recipes from Land to Table (Andrews McMeel, $29.99) help support Marin Organic's school lunch program.
The book can be purchased at www.marinmagazine.com/organicmarin, at your local bookstore and at several restaurants around Marin.
