They are flaky. They are pastries. They are warm when you get them right out of the oven. They are surprisingly tasty with cherry preserves. I had some with a chai tea latte this morning. They make me feel cultured.
I don’t know who invented the scone, but they are my hero. Lucky them!
Actually, lucky them they are dead, because if they were alive I would stalk them and make them tell me stories about how they invented the scone and then I would leap on them and make them be my friend forever.
It’d be pretty scary. But it’d be awesome, too.
So for your eating pleasure, I will now post my favorite scone recipe (which I have, inexplicably, memorized).
Preheat oven to 425 F.
3 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/2 tsp salt
1 1/2 sticks butter, softened but not melted
1 cup heavy cream
1 tsp lemon or orange zest
Mix the dry ingredients and zest together in a large bowl.
Cut the butter into small pieces and mix it into the dry ingredients with your hands (my preferred method) or with a fork, until it resembles coarse cornmeal.
Add the cream and mix with fork until just moistened. Don’t overwork the dough.
Remove 1/2 the dough from the bowl and knead on a flat surface just 5 or 6 times. Press flat on surface until it’s a circle about 6 inches in diameter and about 1 inch thick. Cut into 6 wedges. Do the same with the other half of the dough.
If you prefer, you can make them into round biscuit-like shapes. I’ve never done this, but it looks pretty snazzy.
Place on greased cookie sheet or jelly-roll pan and bake 10 minutes, or until both the top and bottom of the scones are golden.
Remove to a cooling rack for a few minutes.
Then eat them and love them because they are delicious.
Once again, this recipe is courtesy of Julia Child (or rather, the cookbook Baking with Julia), so bon appetit!
To avoid cramping, eat, then pray for at least 20 minutes, THEN love. – Mo Rocca.