Great Harvest special occasion scones


2 cups white flour

¼ + 3 T white sugar

1 T baking powder

½ t salt

6 T coldbutter*

3T half & half

1 whole egg

Mix-ins Variations (per batch)

· ¾ cup dried fruit, ½ t almond extract (to wet ingredients)

· ¼ cup shredded cheese (cheddar or blend) , crumbled bacon


· Mix together the flour, sugar, baking powder, salt

· Shave in the butter and combine to form a "cornmeal" consistency
(butter pieces should not be any larger than small peas when completely incorporated)

· Sprinkle in Mix-ins of your choice

· In a separate bowl, whisk together half & half and egg

· Fold the wet ingredients into the dry ingredients, and form the dough into a ball

· Use a scoop to make a ball and place on a sheet pan

· Bake at 425° for 14 - 16 minutes, until golden brown

Great Harvest Summer Lemon Bars



1 ¾ cups all-purpose flour

2/3+ cup powdered sugar (extra is to sprinkle on top for serving)

¼ cup cornstarch

½ teaspoon salt

12 T butter (1 ½ sticks), chilled, cut into 1-inch pieces


4 large eggs

1 1/3 cups granulated sugar

3 T all-purpose flour

2 teaspoons grated lemon zest, from 2 large lemons

2/3 cup freshly squeezed lemon juice, appx 4 large lemons

1/3 cup milk

1/8 teaspoon salt


· Line 9 x 13-inch baking pan with foil or parchment paper, then lightly grease

· In a large bowl, stir together flour, powdered sugar, cornstarch, and salt
(can also be done in a food processor)

· Add butter slices to dry ingredients, then work mixture into small crumbles
(don't let butter warm up, chill if necessary)

· Sprinkle mixture into baking pan, then press evenly on the bottom and 1/2-inch edge up sides

· Refrigerate for 15-30 minutes

· Preheat oven to 350° while chilling, make sure oven rack is in middle

· Bake until golden brown, about 20 minutes

· While baking, make Filling in a medium bowl by whisking together: eggs, sugar, and flour, add lemon zest

· Stir in liquids: juice and milk to combine

· Remove warm crust from oven and reduce the oven temperature to 325°

· Pour the filling onto the warm crust (must still be warm!)

· Bake 18-20 minutes (filling should feel slightly firm to the touch)

· Cool bars to room temperature, or chill

· Cut servings

· Sprinkle powdered sugar when ready to serve

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