Dear readers, have you ever had a scone?
I have. And I remember it being quite dry, bland, and brick-like.
So when I tramped around New York’s best bakeries a couple falls ago, I wasn’t tempted by these classic English tea cakes. At our monthly, homemade staff breakfasts, I save the calories I would spend on a scone, opting instead to devour an ungodly amount of my favorite carbulous casserole.
I don’t trust scones.
But today, I made some, and I am going to have to take back every bad thing I ever said about them.
I’m sorry, scones.
The tides started to change when AGOMYR (who is the freshest face on the Meet the Cast page, go say hi!) introduced me to Giada’s Strawberry and Rosemary Scones at a recent staff breakfast. The flavor combination was too intriguing to snub, and I kept sneaking more of these bite-sized beauties onto my plate.
Then I read Ali’s post about her contributions to the Thanksgiving table. I was so inspired by the idea of cranberry biscuits that I ran out to buy another bag of fresh cranberries. When I looked more closely at the recipe for these, I learned that the biscuit recipe yields 12-15 scones. Wait a second. Scones are just sweet biscuits! And some people have an inexplicable inability to make good biscuits which would also explain why there are so many inedible scones out there too.
But I make good biscuits.
So I bet I’d make good scones, too.
Cue angels singing “Hallelujah” from the heavens above.
One click over to smitten kitchen, and I had a way to use up not only the bag of cranberries, but some of my leftover heavy cream too. I followed Deb’s recipe, and added a lemon glaze on top. I mean, the lemon juice was just sitting there waiting around for nothing, who was I to deny it the pleasure of being on top of these beauties.
To make 18, 2-inch scones, you will need:
- 1 1/2 T lemon zest, peeled with a vegetable peeler and chopped fine. Deb said 2 lemons, but it only took me 1.
- 2 1/2 C all purpose flour
- 1/2 C sugar + 3 T
- 1 T baking powder
- 1/2 T salt
- 3/4 stick (6 T) cold butter, diced
- 1 1/4 C fresh cranberries, rough chopped
- 1 large egg
- 1 large egg yolk
- 1 C cold heavy cream
Bake 15-20 minutes.
- 1 1/2 C powdered sugar
- 1 T lemon juice (from that lemon you zested up above), and probably a little more