Scones from 51Fifteen executive chef Stefon Rishel

A top Texas chef with a pink Mohawk, Rishel moved to Houston to renovate 51Fifteen at Saks Fifth Avenue in the Galleria as "chef-driven," reminiscent of Southern European fare that's made with locally sourced ingredients and is based on Rishel's interest in seafood.

But today we're making killer scones.


- 2 quarts AP flour- plus more for bench flour
- 1# butter

- 1TBSP salt
- 2 cups sugar plus more for dusting
- 1 TBSP plus 1 tsp Baking Soda
- 1 TBSP plus 1 tsp Baking Powder
- 1 cup dried cherries
- Zest of 1 orange
- Organic buttermilk


Pre heat oven to 400 degrees. In a large bowl Cut butter into flour until they are small flakes. Add baking powder, soda, cherries, orange zest, and sugar and incorporate . Add buttermilk in gradually just until dough holds together. Turn out dough onto counter or table sprinkled with flour. Press and mold dough into square roughly 1 1/2 inches thick. Cut dough into 3 inch wide squares then diagonally into triangles. Place scones onto greased baking sheet 2inches apart and sprinkle on top with remaining sugar. Bake for 14-16 minutes rotating until golden brown.

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