Mt. Rosemary Trail Mix Scones
20 2-oz scones
There are two kinds of people in this word: scone people or muffin people. I am firmly a scone person. I love the butter and the crunch. I love the golden bottoms and the sugary tops. Scones are the best! (That's not to say that you won't find some granola muffin recipes here very soon.) Our trail mix is such a fun add-in to a scone or cookie because it has such a variety of flavors. You may get a piece of chocolate, or a rosemary cashew, or a bit of ginger or a cranberry. What will you find in each bite? That's part of the fun!
3 c flour
2/3 c sugar
5 t baking powder
1 t kosher salt
8 oz (2 sticks) unsalted butter, cold
1 cup Mt. Rosemary Trail Mix, chopped if desired
½ c heavy cream, plus more for brushing
1 egg, beaten
1 t vanilla extract
turbinado sugar for sprinkling
Combine flour, sugar, baking powder and salt in the bowl of a stand mixer. Add butter and mix on low speed with a paddle attachment until flour resembles coarse meal. Add trail mix and chill until ready to use.
Combine heavy cream, 1 egg, and the vanilla extract.
Transfer chilled scone mix to a large bowl. Make a well and pour cream mixture into it. Toss until ingredients are evenly moistened. The dough should be crumbly, NOT wet and sticky. Add more cream if the mixture is too dry.
Dump mixture out onto a sheet of parchment. Fold dough in on all sides until it’s uniform. Cut scones into 20 squares. Freeze before baking.
Preheat oven to 375. Brush scones with cream and sprinkle with turbinado before baking. Bake for about 20-25 minutes or until golden brown.