Saturday was going to be a busy day. I knew that before I went to bed on Friday. Will had a birthday party to go to. We had plans of getting a Christmas tree (which didn’t happen … who knew that tree sellers would close before 7 p.m. on a Saturday, two weeks before Christmas. Sigh.). There was cleaning to be done and organizing. But I woke up wanting scones in a bad, bad way. So I made them anyway.
The interesting thing about scones is how unbelievably easy they are to make. You sift (I use a wire whisk – it makes sifting a breeze), beat and stir a little. Then you pat it all down and slice the dough into wedges. It takes 10 minutes, max.
But I have to admit, scone dough can be a little confusing. It’s dry and crumbly in a way that can make you so uncomfortable. You can’t help but wonder if it’s really moist enough to bind together. Even as someone who has made scones in the past, I find myself wondering if it’s just not going to work this time. But the key is to trust – trust that the crumbly dough will hold together once you pat it down and cut it … and really. It will.
I used to only make drop scones – the ones in perfectly deformed mound shapes. The first scones I ever ate came in that shape, so I stuck with it. But honestly, wedge shaped ones are just easier, especially if you use a pizza cutter to slice them. And the wedge shapes are so pretty too.
And one last thing: if you think scones are dry, spit-stealing little hockey pucks, then you’ve never had a good, just-made scone. Sure, they do get that way after a few days. But freshly baked, the crunchy outside gives way to a soft, warm interior. They aren’t sweet like a muffin, instead taking on a more biscuit-like flavor that’s enhanced with the shots of sweet and tart from the mix-ins. With coffee, a scone is just divine.
Honestly, I blame my slight obsession on the Meyer Lemon Scones on In Good Taste. They got me thinking about buttery, rich, soft but dense scones … and I just had to have them. Not that I regret it. I love these scones … and they are perfect for Saturday mornings, even if it’s a busy one.
NOTE: recipe adapted from Joy of Cooking: 75th Anniversary Edition
What I’m Cooking With: a large and a medium-sized metal mixing bowl, a silicone spatula from Williams-Sonoma for stirring, Circulon 11-by-17-Inch Metal Cookie Pan, a KitchenAid® Utility Whisk, a pizza cutter and parchment paper.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
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- White Chocolate! | My Blog | January 29, 2011