I love them. I really love scones. Muffins are delish but often end up being so sweet. Biscuits are divine, but are rather buttery & rich, and I prefer them savory…scones are my idea of a perfect fluffy baked good. I am, however a bit sad about the scones I see in coffee shops & bakeries. They are generally a few days old and made like bricks. A scone is delicious when dipped in coffee or tea, but it shouldn’t have to be soaked in liquid in order to be palatable.
My very 1st full time job out of culinary school was a position as the executive pastry chef at a teahouse. The Carriage Light Teahouse in Parkland, Florida. It was a special little place, and of course extra special to me, because it was the 1st kitchen that I ran. To say that I made a lot of scones is an understatement! My day always started with baking fresh scones, checking the lemon curd supply, and making fresh clotted cream. I had never tried clotted cream, and boy was I in for a treat. Truthfully, we were generally making a mock Devonshire Cream, an Americanized version, but I do love a true clotted cream as well.
Since then I have made thousands upon thousands of scones. When our daughter, Grace, was younger, we made ‘super scones’! We added in every grain you could think of and made really healthy versions. I had clients that wanted gluten free scones, dairy free scones, you name it. Here is my straightforward standard fluffy on the inside, crunchy on the outside recipe for scones. Add in berries or dried fruit, add in cinnamon or chocolate chips. Make them your own, just make them!!! Enjoy:)
Preheat oven to 375. Mix together dry ingredients. ‘Cut in’ butter to dry ingredients until butter resembles gravel, or is pea sized. Whisk egg and vanilla into heavy cream. Gently combine liquid and dry ingredients and fold in berries at the end. Flour your surface, and pat or roll out the dough. Cut into wedges, or use a biscuit cutter. Sprinkle the tops with turbinado sugar. Bake for 14-16 minutes on parchment lined sheet tray and enjoy!