This year I am playing along in International Scone week, organized by the lovely Celia over at Fig Jam and Lime Cordial. To date I only had one scone recipe posted, zucchini scones . For some time now I have been wanting to work on my scone skills and this was the perfect excuse to practice.
I don’t really recall the first time I had a scone, but I know that I have always liked them since that first time. While they are much easier to find in the States now, the scones here are not necessarily traditional scones.
As coffee shops sprung up all over the country more tea/coffee treats were readily available, including scones. Many scones here have more sugar in the scone itself or are covered in a sugary glaze. While I don’t mind this version now and then, sometimes I just want the “real” deal scone. There is one coffee shop in town that makes a pretty good scone, but what I really needed to do was learn how to make them myself.
Another motivating factor was all the yummy jams I made so far this summer. A classic scone is the perfect vessel to hold our sinfully delicious jams! It was time to get to work. Since I am still in the beginning stages of learning to make a “perfect” scone I consulted one of my favorite baking cookbooks, How to Bake by Nick Malgieri.
I have made many delicious recipes from this cookbook and knew it would be great for scones too. I didn’t even many any changes to the recipe, other than changing the sugar sprinkled on top. I wanted to follow the recipe and see how they were, then next time I can tinker around with it. The results were absolutely wonderful. I had to pat myself on the back for the best scone I have ever made!
Scones are best served still warm. We enjoyed our scones with jam (blueberry, blackberry, salted brown sugar peach and cantaloupe). We then topped the jam with some whipped cream spiked with St. Germain (leftover from crepes over the weekend). The boys certainly enjoyed them, with a cup of tea of course!
Source: How to Bake, by Nick Malgieri
3 c. flour
1/4 c. light brown sugar
1 Tbs. baking powder
1/2 tsp. salt
5 Tbs. unsalted butter
3/4 c. heavy cream (plus a little to brush the tops)
Turbinado sugar to sprinkle the tops
Make sure a rack is in the middle of the oven and preheat to 450 degrees. Whisk together the flour, brown sugar, baking powder and salt in a bowl. Cut the butter into 12 pieces and add to the dry ingredients. Using your fingers rub the butter evenly into the dry ingredients until it resembles a fine cornmeal. Whisk the eggs and cream in a bowl and then pour over the flour and butter mixture. Stir with a fork until just combined, to not over handle.
Divide the dough into three equal parts and pat them down to five inch disks. Cut each disk into four wedges using a sharp floured knife. Spread the wedges apart on a parchment paper lined sheet pan. Brush the tops with cream and sprinkle with turbinado sugar. Bake for 10-15 minutes.
Yields: One dozen