These rich scones are created by Mockingbird Bakery in Scranton, PA.

They were adapted by (mockingbird) Matt Severson from a book on bread and pastry by Micheal Suas.

Note: Daisy Pastry Flour can be substituted for all or part or the bread flour, though the percentage of cream added will be lower. Start with 10 ounces cream and add as necessary to achieve dough that will hold its form (though it will still be sticky) when scooped from the mix. Pastry flour gives them a more tender crumb and tooth.

10 ounces Daisy Bread Flour
2 ounces Daisy Whole Wheat Bread Flour
1/2 ounce baking powder
1/2 tsp salt
2 1/4 ounces sugar
Combine dry ingredients
  5 ounces dried fruit or nuts of your choice
12 ounces heavy cream
2 ounces honey

Heat oven to 400° F.

Combine wet ingredients in a mixing bowl, add dry ingredients and mix. Add fruit/nuts as dough is just coming together and mix until incorporated, being careful to mix only as much as is needed.
Line a baking pan with parchment and using an ice cream scoop or 1/2 cup measuring cup, portion out dough into 8 to 10 balls. At this stage you can roll them in coarse sugar, nuts, spices, or any other topping.
Bake for 12-17 minutes, until golden brown on top and firm to the touch in the center. Cool in pan or on a wire rack.

Read all about the Mocking Bird Bakery right here

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279