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Easter Brunch for a Crowd? Make a Mega Scone!

I’ve been toying with the idea of a giant scone you cut into wedges after baking, instead of before, which is what I usually do. Why not? Turns out an entire batch of scone dough can be baked at once, then served up like warm wedges of cake. This is very similar to an Irish soda bread, but it’s all in the branding, right?

The dough is sticky, more like a drop scone than one you roll and pat and cut. Like any other scone recipe you could add any number of ingredients – grated cheese, dried fruit, fresh berries, or try grated lemon or orange zest to flavor the dough itself. If you’re having friends over for brunch or tea, this is a great way to serve them – like the breakfasttime version of a turkey, brought triumphantly to the table on a cutting board for carving. Serve with butter and jam, or alongside soup if you’re doing a savory cheese version. Bonus: this is far lower in fat than most biscuits and scones, with only 1/4 cup butter to 4 cups of flour.

Mega Scone

2 cups all-purpose flour
Ӭ2 cups whole wheat flourӬ
1/4 cup brown sugarӬ
1 Tbsp. baking powderӬ
1 tsp. baking sodaӬ
1 tsp. salt
1/4 cup butter, cut into bits
1 cup raisins, currants or other dried fruit, fresh or frozen berries or grated cheeseӬ2 cups buttermilk or thin plain yogurt
1 large egg

milk or buttermilk, for brushing (optional)
coarse sugar, for sprinkling (optional)

Preheat oven to 375ËšF.

In a large bowl, combine all the dry ingredients flour through salt. Add the butter and blend it in with a pastry cutter or your fingers until completely blended. Add any raisins, fruit or cheese you’d like to add, and toss to combine. In another bowl, stir the buttermilk and egg together with a fork. Add all at once to the dry ingredients. Stir until you have a soft, sticky ball of dough.

Plop onto a baking sheet that has been lined with parchment or a silicone mat, and shape into a rough flat ball with floured or dampened hands. If you like, brush (you may have to dab) the surface with milk, and/or sprinkle with coarse sugar.

Bake for 45-55 minutes, until it’s golden and sounds hollow when you tap it on the bottom. Cut into wedges and serve while still warm. Serves 10-12.

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