Trail Mix Scones

Trail Mix Scones
Recipe and Photography Courtesy of Dog Tag Bakery

When do sweets and sweet charity meet? If you’re in the DC area, you’ll find it at Dog Tag Bakery, a philanthropic business venture that offers an educational fellowship program to veterans, military spouses, and caregivers. It’s designed to be a “living business school,” a hands-on immersive program that will help veterans enter the job market equipped to start their own businesses. Dog Tag Bakery, located in Georgetown, also offers a full selection of mouth-watering pastries and bread, some of which have been baked by the very veterans in the program.

If you can’t make it to the bakery in person to support the cause, try your hand at their signature scones. Nut-free for those with allergy sensitivities, consider these hearty Trail Mix Scones a true crowd pleaser! Find more about Dog Tag Bakery in our July/August issue!

Trail Mix Scones
 
Makes about 13 scones
Ingredients
  • 1½ cups (188 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (170 grams) chocolate chips
  • ⅓ cup (28 grams) sweetened or unsweetened flaked coconut
  • ¼ cup (36 grams) roasted, salted pumpkin seeds
  • ¼ cup (36 grams) roasted, salted sunflower seeds
  • ¼ cup (32 grams) chopped dried apricots
  • ¼ cup (32 grams) dried cranberries
  • ¼ cup (32 grams) raisins
  • 1¼ cups (300 grams) heavy whipping cream
  • ⅛ cup (42 grams) honey
  • ½ teaspoon (2 grams) vanilla extract
  • Garnish: turbinado sugar
Instructions
  1. Preheat oven to 400°F (204°C).
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add chocolate chips, coconut, pumpkin seeds, sunflower seeds, apricots, cranberries, and raisins, tossing to combine.
  3. In a small bowl, whisk together cream, honey, and vanilla. Add cream mixture to flour mixture, stirring with a rubber spatula just until combined and dry ingredients are moistened. (Do not overmix.) Using ⅓-cup measuring cup, scoop dough, and place about 2 inches apart on a nonstick sheet pan. Sprinkle with turbinado sugar, if desired.
  4. Bake until browned, 15 to 20 minutes.

 

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