To be honest, I was never a huge fan of scones. The problem was not that I disliked them--if one was put in front of me, I would eat it happily. Rather, the issue was that I wouldn't ever pick a scone over a muffin, croissant, danish, or most other pastries. That all changed one day two summers ago.
In the summer of 2010, my husband and I were subletting a room in a friend's apartment in Oakland, CA. Right around the corner was Bake Sale Betty's. We had been told by numerous people that the scones were amazing, so, somewhat unenthusiastically, I ordered one on one of those typically foggy Bay Area mornings. Biting into that pear ginger scone changed my stance on scones from then on. Once I got back home (which, at that time, was in Texas), I went on a hunt for a scone recipe that would deliver. I started by looking in the first place I always look, when I am in search of a reliable recipe and there it was: the perfect scone recipe. I made the recipe as directed the first few times and the scones were to die for. They were perfectly flaky, not overly sweet, and just plain delicious. If I were serving scones to others, I would likely leave the recipe in tact with the full amount of fat because perfection requires it. However, for my husband and I, I like to keep things a little more health conscious so I have replaced 3/4 of the heavy cream with milk. The final result might fall short of perfection, but it is still fantastic.
Adapted from Smitten Kitchen
2 cups of flour
1 tbsp baking powder
1/4 cup of sugar
1/2 tsp salt
1/4 tsp cinnamon
5 tbsp chilled, unsalted butter, cut into 1/4" cubes
1/4 cup heavy cream *
3/4 cup milk
1 cup berries (I used 1/3 cup chopped strawberries and 2/3 cup of blueberries)
- Prepare two baking sheets by lining them with parchment paper.
- Whisk together flour, baking powder, sugar, salt, and cinnamon.
- Using a pastry blender, cut in the chilled cubes of butter until the mixture resembles coarse crumbs.
- Stir in the cream and milk just until everything is combined.
- Fold in blueberries.
- Drop 1/4 cup of batter onto the baking sheet.
- Bake for 10-11 minutes until done. (While the first baking sheet is in the oven, I put the batter on the other one and then place it in the fridge to keep the batter cold).
- Remove from oven. Let stand on baking sheet for 10 minutes. Then place scones on a wire rack to cool.
Calories: 160 per scone