JACOBSON CULINARY ARTS ACADEMY AT TARPON SPRINGS HIGH SCHOOL In the state-of-the-art kitchens students receive careeroriented instruction in both classical and modern culinary arts with an emphasis on the skills needed to succeed in the Hospitality Industry. The Chefs and student of JCAA are proud to have BergHOFF as a sponsor of our program and the student tested recipe of the month. If you would like to learn more about our program, please go to www. jcaachefs.com Fresh Berry Scones • 4 cups all-purpose flour • 2 Tablespoons baking powder • ½ teaspoon salt • ½ cup sugar • 8 ounces unsalted butter cut into 1” cubes
• 2 large eggs • 1 ½ cups buttermilk • 2 Tablespoons lemon zest • 2 cups of fresh berries, or dried berries • ¼ cup heavy cream • ¼ sugar for dusting Preheat oven to 375. In a mixing bowl of a food processor combine flour, baking powder, salt, and butter. In a small bowl rub together, the lemon zest and sugar to release the oils from the lemon zest. Add to the flour mixture in the processor. Pulse several times until butter is the size of a small pea Remove from processor and put into a large bowl. In a small bowl combine eggs, and milk together. Add to the flour mixture. Mix with together until all ingredients are wet.
Do not overmix. Add berries, fold in gently. Sprinkle a small amount of flour into surface, remove dough from bowl with spatula. Flatten and shape into a rectangle, cut triangles
with bench scraper of knife. Place on greased sheet pan. Brush tops with heavy cream and sprinkle with sugar liberally. Bake 20 – 25 minutes until golden brown.
