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AP Flour 912g (7 ⅔ cups)

Baking soda 25g (6 tsp)

Baking powder 5g (1 ¼ tsp)

Sugar 182g (a little less than 1 cup)

Salt 9g (1 ½ tsp)

Butter 454g (1 lb) unsalted, cold

Heavy cream 582g (19 fluid oz)

Sour cream 275g (1 cup)

Roasted Garlic 69g (2.5 oz)

Asiago cheese 186g (6.5 oz) shredded

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I hope you are enjoying your new home away from Crispelli's. The garlic scone recipe is below. I've had to reduce it from a much larger batch. The measurements in grams will be the most accurate, but I've provided some equivalences to help. The batch might still be larger than what you want. You can always, make the dough, roll and cut the pieces, then freeze them instead of baking them. When you want fresh scones, take them from the freezer, let thaw at room temp for 30 minutes and bake as directed.

1. Put dry ingredients into a food processor, add cold butter chunks and blend until the butter is the size of corn kernels.

2. Put mixture in large plastic container or a baking dish, add the shredded asiago cheese and freeze for 2 hours or overnight.

3. Combine the heavy cream, sour cream and roasted garlic in a large bowl.

4. Add the cold dry ingredients and mix with sturdy spoon or with hands until the dough comes together.

5. Roll out on a floured surface, cut desired shapes. Transfer to a paper lined baking sheet.

6. Brush with heavy cream and sprinkle with salt of choice (kosher, flaked sea salt, etc).

7. Bake at 400F in standard oven for 14 to 18 minutes or 350F in a convection oven (with fan). *all ovens are different, the scone should be golden brown and firm in the middle when done.

Happy baking!