Scone pastry for breakfast

Breakfasts at Otters Pond – Introducing Chef Amanda

April 19, 2019

Chef Amanda is a Seattle native and loves scones as her favorite breakfast treat. Warm biscuit scones with raspberry jam served at the Puyallup Fair are the inspiration behind these perfectly crisp scones with light and fluffy interior. Using a little lemon zest and even a savory herb like thyme or spice like cracked peppercorn make for a wonderful surprise flavor lift. Serve with creme fraiche or your favorite jam. Buttermilk Scones with Lemon Zest & Cracked Black Pepper 8 Scones Ingredients: 1/2 Cup Granulated Sugar 1 Tbsp Lemon Zest 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Cracked Peppercorn 1/2 tsp Salt 3 Cups All Purpose Flour 1/2 Cup Chilled Salted Butter 1 Egg 1 1/4 Cups Bulgarian Style Buttermilk (30% Fat) Preparation: Preheat oven to 375 degrees. Whisk together sugar, lemon zest, baking powder, baking soda, peppercorn, salt and flour. In a separate bowl, whisk together egg and buttermilk. Grate the chilled butter with a cheese grater into the dry mixture. With your hand, gently stir the buttermilk mixture into the flour mixture, folding a few times but not overworking the dough, until it comes together in a shaggy mass. Sprinkle the surface of the countertop with flour, and turn the dough onto the floured surface. shape the dough into a round flat disk about two inches high. Cut the disk into quarters with a floured knife, and cut each quarter in half, making 8 even wedges. Lay the wedges spaced on a baking sheet, and brush with buttermilk. Bake for 8 to 12 minutes or until risen and golden brown.