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
- 1¾ cup all purpose flour
- 1¼ tsp baking powder
- 2 tbsp sugar
- ½ tsp Kosher salt
- ¼ cup cold unsalted butter (1/2 stick)
- 2 large eggs
- ⅓ cup heavy cream
- ½ cup white chocolate chips
- ½ cup frozen raspberries
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, sugar and salt in a large bowl. Cut in the butter using two knives. Stir in the chocolate chips and raspberries. Set aside.
- In another bowl, whisk the eggs. Add the heavy cream and whisk some more until fully combined.
- Make a well in the center of the dry mix and pour the egg mixture in. Use a rubber spatula to gently stir until just combined. It will be dry and crumbly and won't hold together well.
- Turn out the dough onto a floured cutting board. Using well-floured hands, pat the dough into an 8 inch circle, about ¾ inch thick. Use a pizza cutter to slice into eight wedges.
- If desired, brush the tops of the scones with 1 tbsp of heavy cream and sprinkle with course sugar.
- Transfer the wedges to the prepared baking sheet and cook for about 15 minutes, until lightly browned.
- Serve immediately. These are best eaten within two days. Store leftovers in an airtight container.
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.