Executive Chef Christopher Gross from Wrigley Mansion shares a simple recipe for scones.


• 4 cups flour

• 4 teaspoons of baking powder

• 1 cup granulated sugar

• 1/2 teaspoon of fine sea salt

• 2 1/4 cups heavy cream

for additives

• Blueberries

• Strawberries

• Dried figs

• Cocoa powder

• Lemon zest

• Oats

• Brown sugar

• Hazelnuts

• Coconut


Preheat oven to 350 degrees.

Mix together dry ingredients in a large bowl.

(optional) Add fruit or nut or additive of your choice into the flour mixture *If you add fruit make sure to wash and keep wet.

Create well in the middle of the dry ingredients.

Add the heavy cream into the well.

Slowly incorporate the flour until a dough forms; be careful to not over mix the dough.

Turn dough out and form into square about an inch thick.

Cut dough with ring cutter size of choice. *Make sure to coat the ring cutter with powdered sugar so the dough does not stick.

Chill in fridge for 20 minutes.

Bake until scones are golden brown, 10-15 minutes

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