I had a really great food experience last Sunday. I woke up at 7:30, attended church at 9, and entertained friends for brunch at 10:45. Brunch included warm, quiche-like breakfast casserole, lemony-dressed mixed greens, and warm-from-the-oven scones. It probably seemed like I’d been slaving all morning, but I was cool as a cucumber as I sat down with my friends to eat.
I think I’ve mentioned this but I love to meal plan – I can see the plate and know what’s missing before I start to cook. I had the salty egg and the lemony greens – I needed something sweet, but it had to complement the main course. I was thinking of a cranberry orange scone but realized the the flavor switch could confuse – this scone recipe I found on epicurious on the other handed struck a chord. It promised to be almost biscuit-like in it’s simple flavor but with a tender texture and a hint of sweetness, it sounded like it would round things out beautifully. Did it deliver on its promise? YES! Exceptionally! I slathered some cinnamon honey butter on top while it was still warm and all 8 were eaten (though there were only four of us). My husband told me after he could have eaten 7.
I like to have a scone like this in my repertoire because it can be part of a plate and not compete – it’s an accompaniment but one that will be remembered as much as the main. Lastly it was an absolute cinch to make – not sticky at all. I assembled the scones the day before, complete with brushed egg, and froze on the baking sheet well covered with plastic wrap. When I got home from church I placed them right in the oven from the freezer and they baked up perfectly!
Simply Perfect Scones
Bon Appetit Magazine
1 1/2 c. flour
3/4 tsp. kosher salt
1 1/4 tsp. baking powder
4 tbsp. unsalted butter, cold, cubed
1/2 c. whole milk
2 tbsp. sugar
Cinnamon Honey Butter: Beat 1 stick softened butter, a pinch of kosher salt, 2 tbsp. honey and 1/4 tsp. cinnamon together until smooth.
1. Preheat oven to 425 degrees (if baking immediately). Line a baking sheet with parchment paper.
2. Whisk flour, salt, and baking powder in a large mixing bowl.
3. Add butter and cut in, using a pastry blender or your finger tips, until the mixture resembles cornmeal and no large clumps remain.
4. Add milk and sugar and mix with a wooden spoon until a rough dough comes together.
5. Turn dough out onto counter top and bring together to a round. Flatten to a 1 inch tall by 8 inch wide disk.
6. Cut (like a pizza) into 8 triangles.
7. Place two inches apart on prepared baking sheet.
8. Lightly beat egg and brush over tops of each scone. If freezing to bake later, cover scones completely with plastic wrap and place baking sheet in freezer. Bake from frozen.
9. Bake for 15-18 minutes or until golden brown around the edges. Let cool slightly and serve.