Name: Fruit Scones
Yield: Makes 16
Ingredients: 510 grams (1 pound, 3 ounces) all-purpose flour; 10 grams (2½ teaspoons) baking powder; 200 grams (1 pint) fresh fruit such as blueberries, cranberries, or chopped strawberries (see Note); 225 milliliters (8 ounces) heavy cream; 4 large eggs, at room temperature; Egg wash; 340 grams (12 ounces) unsalted butter, cubed and chilled; 16 grams (1 tablespoon) coarse salt

I created this recipe for scones because I wanted to offer my customers a treat that was sugar-free. I chose scones, as I had found that most scones were just too sweet for my taste, and I do appreciate a warm one with my morning coffee. I use whatever fresh fruit is in season, but I have found that my customers prefer strawberry and cranberry.