Elwin and Company in Berkley makes scones - DC News FOX 5 DC WTTG

Elwin and Company in Berkley makes scones

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Elwin and Company in Berkley opened in the fall of 1990.

It soon became a scone factory.  Today it employs 24 people who produce, package and ship anywhere from 500 to 1,000 dozen scones on an average day with more than 36 varieties including fat free, sugar free, low carb, reduced fat, savory, cheese and fruit filled.

This weekend, receive $20 worth of food at Elwin and Company for $10.  It's the my fox half off deal.  Click here to sign up or purchase the deal.

Strawberry Shortcake Scones
Assorted mixing bowls
Measuring cups/spoons
Assorted round cutters
Baking sheet lined with parchment
Pastry board and some flour
Rolling pin
Pastry brush
Wire cooling rack
Serrated knife
4 cups all-purpose flour
5 tsp baking powder
1/2 cup granulated white sugar
1/2 lb cold, sweet unsalted butter (diced)
1/2 cup rolled oats
pinch of salt
1/4-1/2 cup heavy cream + 4 eggs, whisked together
1 tsp pure vanilla
juice and zest from 1 lemon
1/2 cup coarse sugar
2 tbsp poppy seeds
3 pints fresh strawberries, cleaned & halved
1/2 cup ginger ale
2 tbsp orange marmalade
juice & zest of 1 lemon
1 pint whipped cream (whipped with 1 tbsp confectioner's sugar & vanilla)
mint leaves for garnish
1. Place the flour, oats, baking powder, salt, sugar, poppy seeds and butter in a bowl.
2. Using just your fingertips, gently combine these until a rough meal is formed.
3. Add the egg mixture, vanilla, lemon juice/zest, reserving 3 tbsp and once again with your fingertips gently blend together to form a sticky dough.
4. Dust the board with some flour and roll out the dough to about 3/4 inches thick.
5. Cut scones and gently place them on the baking sheet. Repeat using all the dough, re-rolling gently so scones don't become tough.
6. With the remaining egg mixture, brush the tops and sprinkle with the coarse sugar.
7. Bake in a preheated 325 degree oven for about 15-20 minutes or golden brown on top and scones just spring back when touched in the middle. When done, place on wire rack to cool.
8. While scones are baking, prepare the strawberry sauce by combining the strawberries, marmalade, lemon juice/zest and ginger ale in a small bowl and reserve.
9. When scones are cool, slice in half with the serrated knife. Place the bottom of the scone on a plate, spoon some of the sauce and berries on top and cover with the top of the scone.
10. Place a dollop of whipped cream on top, add more strawberries and a mint leaf for garnish. Enjoy!

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