After breakfasting on yummy scones one day in Savannah, Clyde decided we could make our own. (He’s become quite the baker lately.)
We cut the butter into the flour, added baking powder, stirred in egg and vanilla and cream, and sprinkled the top with sugar. Fourteen minutes later, our first batch came out of the oven…
… and tasted a bit like sugared flour. Ah, well; batch two will be better, I’m sure. For now, we’ll just breakfast on Clyde’s excellent homemade biscuits.
After breakfasting on yummy scones one day in Savannah, Clyde decided we could make our own. (He’s become quite the baker lately.)
We cut the butter into the flour, added baking powder, stirred in egg and vanilla and cream, and sprinkled the top with sugar. Fourteen minutes later, our first batch came out of the oven…
… and tasted a bit like sugared flour. Ah, well; batch two will be better, I’m sure. For now, we’ll just breakfast on Clyde’s excellent homemade biscuits.
I'm a husband, mystic, writer, media producer, creative director, tinkerer, blogger, reader, gadget lover, and pizza fiend.
My favorite recipe for Scones:
SWEET-MILK SCONES
Makes 8-9 scones.
Work the dough quickly, don’t overmix, and put the dough rounds into the heated oven as soon as possible. The process – from mixing to pulling the finished scones out of the oven – shouldn’t take more than twenty minutes. Scones are best served warm and fresh, split open and topped with thick homemade strawberry or raspberry jam and clotted cream (or creme fraiche, marscarpone, or whipped cream).
INGREDIENTS2 cups unbleached all-purpose flour1 teaspoon cream of tartar1/2 teaspoon baking soda1/2 teaspoon table salt1 – 2 tablespoons granulated sugar (optional)4 tablespoons unsalted butter , chilled and cut into 1/2-inch pieces1/3 cup raisins , chocolate chips, chopped crystallized ginger, or blueberries3/4 cup whole milk
INSTRUCTIONS1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Sift first 4 (or 5) ingredients into large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps. Transfer mixture to bowl; stir in chips, ginger, or blueberries.
3. Make a well in the center of mixture and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. Turn dough onto a well-floured work surface.
4. Quickly roll dough to 1/2 inch thick. Use a lightly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3-inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lightly brown, 10 to 12 minutes. Serve immediately.