Make the dough as it appears in recipe. After lightly kneading the finished dough, divide the dough in half, about
Press in any loose berries. Wrap each piece of dough in plastic wrap and set it on a baking sheet. Refrigerate for 10 minutes.
With a sharp knife, cut the dough into twelve 3 by 2 inch rectangles. Place them,
Bake for 6 minutes. For even baking, rotate the sheet halfway around. Continue baking for 6 to 9 minutes, or until lightly browned. (An instant-read thermometer should read 205° to 212°F/96° to 100°C.) For crispier scones, allow the toppers to bake until they are a deeper brown.
While the scones are baking, shape the dough for the next batch.
Let the scone toppers cool on the sheet on a wire rack for 10 minutes to firm. Use a pancake turner to transfer them to wire racks. Cool, uncovered to maintain crispness, until warm or room temperature.
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