When you live in Lilliwaup, you learn to do without, or to do. We oyster farmers also like our scones and coffee, and this particular scone pairs beautifully with the citrus notes of the Douglas-fir Jelly. Adrienne couldn't make these fast enough during her stint at the farm.
The secret to these scones is handling the dough as little as possible – you are merely encouraging the flour and cream to meet. Keeping the dough wet and minimizing movement gives the scones a cookie-like crust and a tender, pillowy interior. Douglas Fir Jelly is their soul mate. Makes 6 scones.
1 1/4 cups heavy cream
2 medium lemons (for their zest only)
2 cups (8.5 ounces) all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 large egg, beaten well with a teaspoon of water.
Preheat the oven to 450 degrees F.
Measure the heavy cream into a large mixing bowl and zest the lemons directly over it (save the lemons themselves for another use). In a separate bowl, whisk the flour, sugar, baking powder and salt. Add the flour mixture to the cream and GENTLY fold with a rubber spatula. When the flour has just soaked up the cream, it is done. Let the dough rest for a few minutes.
Line a sheet tray with parchment paper or a silpat. Turn the dough on to the tray and pat into a neat circle. With a long knife, cut 6 pieces and separate them so there is at least 2 inches between each scone. Brush the tops with the beaten egg, sprinkle with extra sugar if you like, and place in the oven. Immediately lower the temperature to 425 degrees F.
Bake for 10 minutes, then rotate the tray and bake until the tops are golden, about 10 minutes longer. Let cool before serving with butter and Douglas Fir Jelly.