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INGREDIENTS

1 cup fresh huckleberries or blueberries

1 cup (2 sticks) cold unsalted butter, cubed

3 ½ cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

2 teaspoons baking soda

1 ½ teaspoons kosher salt

2 tablespoons vanilla extract

¾ cup buttermilk

¼ cup turbinado sugar

Makes about 1 dozen scones

About 2 hours before making the scones, scatter the berries on a cookie sheet and put it in the freezer.

Put the cubed butter, flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl, put the bowl in the freezer, and leave it there for 30 minutes.

Meanwhile, adjust the oven rack to the middle position and preheat the oven to 375ºF. Line a baking sheet with parchment paper and set it aside.

Using a pastry cutter, work the chilled ingredients together in the bowl until the butter cubes are the size of peas. Make a well in the center. Combine the vanilla and buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy mass. Add the frozen berries and gently mix them in, trying not to crush them.

To shape the scones, place a 3-inch round cookie or biscuit cutter on one corner of the prepared baking sheet. Take a handful of the scone dough and press it into the cutter, patting it down so that the top of the scone is flat. Pull the cutter off the sheet, leaving the scone behind. Repeat this process across the sheet, keeping enough space between the scones for them to double in size, until you’ve used all the dough. Sprinkle the tops of the scones with the turbinado sugar and bake for 15 to 20 minutes, until they’re golden brown along the sides but still tender inside. Transfer the scones to a cooling rack and let them sit for at least 10 minutes before serving.

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Potato Frittata

This frittata is available every morning at the Bakery, and it has become a staple for early-morning customers looking for eggs and potatoes. First we parcook the sliced potatoes and then we add just enough eggs to bind them into this hearty breakfast dish. Add bacon if you wish, and serve it with toast. It’s also great to take on the go, because it’s still delicious when eaten at room temperature.

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INGREDIENTS

5 tablespoons rice bran oil or canola oil

1 small yellow onion, sliced

5 russet potatoes, peeled and cut into 1/8-inch-thick slices

3 tablespoons unsalted butter

Kosher salt

Freshly ground white pepper

7 eggs

1 tablespoon minced flat-leaf parsley

1 tablespoon minced chives

2 whole scallions, trimmed and thinly sliced

Photographs by Sara Remington

Serves 6 to 8

Adjust the oven rack to the middle position and preheat the oven to 400ºF.

Heat a medium sauté pan over medium-high heat and drizzle 2 tablespoons of the oil into it. Add the onions and cook until they’re caramelized, 8 to 10 minutes. Deglaze the pan with ¼ cup water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes. Transfer the onions to a roasting pan and toss them with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons oil to the potatoes. Season them generously with salt and white pepper. Cover the pan with aluminum foil and bake for 25 to 30 minutes, until the potatoes are tender. Set them aside to cool for 15 minutes. Reduce the oven temperature to 350ºF.

Meanwhile, whisk the eggs, herbs, and scallions together and season them with salt and white pepper.

Add the potatoes and onions to the egg mixture. Heat a 9-inch cast-iron skillet over medium-high heat. Melt the remaining 2 tablespoons butter in the skillet, and add the egg and potato mixture. Cover the skillet with aluminum foil, transfer it to the oven, and bake for 30 minutes. Remove the foil and bake for 10 more minutes.

Slice and serve directly from the skillet, warm or at room temperature.

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Breakfast Pizza

This pizza was born on a Saturday morning, right before our brunch service.