Or, just wait to eat/gift until 2 wks after you shaped them). Thank you so much for the gift of this recipe! I just made these scones now… literally 15 minutes ago and I have never tasted such a delicious scone before! So simple. So Chase would conveniently walk home with my son every Wednesday. I can’t imagine not liking any of them. I would reheat in a saucepan on the stove-top. Also I noticed that many other scone recipes include eggs – what effect do the eggs have on a scone–would it be more cakey? These are more delicate, like a proper scone, which does indeed come closer to an American biscuit in texture. :) Terri. These are fabulous. Thanks as always. Kris — How are you filling your cups of flour? They turned out exactly as you described, so light with a delicately crisp exterior. =]. Unfortunately, good things are … I can’t wait to make another batch, This means YOU, personally, really should weight your words SERIOUSLY k g l, and I strongly advice you to delete this written defamation x p s j of both characters and a huge group of people who do not take slander and character assassination like this easily r p b a p. I do not know which organization you have got to back you up, but if you do not care about lawsuits in the multi-million dollar range, fine, just keep on what you are doing g t e z o. Le sigh. So good! Even with my sugar topping, the scones only had a light kiss of sweetness. I also wanted to mention after I kneaded the mixture (per your instructions) 5-10 seconds…it looked drier/shaggy/crumblier than I thought it should. Not sure what I did wrong, I followed this recipe to a T, and they were flat-ish and soggy in the middle. I added a teaspoon of orange zest to these scones for Christmas day breakfast and your vanilla roasted pears for a light dessert. This quick and easy hot chocolate can be part of a low-carb, keto, diabetic, gluten-free, grain-free, Atkins or … Highly recommend substituting some or all of the heavy cream for yogurt. I noticed while making them that this recipe uses much less sugar than most. Have you tried adding fresh fruit? Buttermilk will not always work for cream, in some cases it does, but it will not be as rich. I love scones (see my search for the perfect scone…!) Heaven. I thought I’d share my accidental variation. Your desired creative career is falling into place and you get to take your little cousins to Six Flags and Universal Studios over the Summer. I used finely-chopped dates instead of currants and added grated lemon peel. (New reader of the blog, by the way, and so glad that someone pointed me toward it! And, just for the record: More amazing to me than your amazing recipes is that you have time to respond to blog comments. I like them better than the buttermilk scones. Thanks for this recipe! Love this recipe! Now all I have to do is source clotted cream in NZ and my expat dream will be complete…. My comment is really about this: it is most helpful to list comments with the most recent first, as they are most relevant. I made these scones, and they were wonderful! Every time I bake them (which is often, but not often enough), my husband tells me I should open a bakery and my toddler gobbles them up in seconds. I was 90% sure these would freeze well pre-baking but wanted to confirm and this time I didn’t have to ctrl+f the whole comment section to look for someone who’d already asked my question! But I have yet to find a combination that preserves the flaky texture and tender crumb of a good scone without being overwhelmed by the savory add-ins. Thanks for all the wonderful things you are sharing! So excited to make them again and this time they are saved!! i also used cranberries instead, but they were still a good, comforting treat. Thanks again, love the book and blog. All of the toxic energy from the past 6 years is gone. Is there something I can do differently? Made these last night for an easy valentines day breakfast, paired perfectly with mimosas. I actually prefer them this way! I absolutely agree with you that the oatmeal cream pies are the best and underrated. I have some dried black currants and was thinking of soaking them in some brandy to plump up before I make these. Next you’re going to want to salt your chicken before rubbing an even layer of garlic … they we’re okay with my morning tea, not amazing but that’s because i didnt have heavy cream and made a substitute instead. I’m way late to this party, but Oh Mah Gawd…. Good AM, Deb! Easy enough for me too. They had a delicate flavor and were really delicious. Thanks! I was totally wrong!! 1 tablespoon (15 grams) baking powder :-). One, they were heavy; heavy, and pretty dried out by the next morning. – “I can’t believe it’s not butter” instead of butter – did not like that at all. The next day we put the bread knife away and just pulled sections off and stuffed them into our happy mouths. It really debunks American rock scone perceptions. So easy, and so delicious. Still good, just didn’t hold together as well as regular scones. I wish the bread and cake diet would exist! eat em up diggy dogs! Thanks for posting this recipe. Yours do not, and I have made many of them with great success. Just made these for the first time. salt does SK use in baked goods? They are very similar and I was so pleased.The scones available in most American coffee shops and bakeries are much too hearty, not to mention huge. I have swapped out the currants for cranberries, cherries, and raisins; any dried fruit really works. When baked, some of the blueberries ooze out creating a slightly rustic looking scone- but they are always polished off. :), Hello! So light – we all loved them. I do so all of the time with this recipe. omg!! Sorry to be a negative poster on here. i woke up yesterday craving scones and had no dried fruit or anything desirable to put in my scones but then i found this recipe which was exactly what i was looking for! Thanks again, best wishes on continued success with all your adventures! I made the scones and they are delicious, but the dough was very crumbly and didn’t come together well. Probably the best scones I’ve ever made! I saw that someone asked if they could substitute half and half and you said it wouldn’t be as rich. I didn’t have currants, so I left them plain. Tks Deb. Of course, there is no marketing angle to cooking from famous cookbooks for Scripps, so I am sure they’d have no interest. Did I understand one of the comments that you can make these and freeze the scones and then bake them off 1 or 2 at a time? I used to chop up the currants before adding them to the flour/butter mix, but realized if I threw everything minus the cream into my ninja blender it would do the chopping for me (and makes the scones a tad sweeter because the currants are small and distributed throughout). kay — I’m unfamiliar with scones with a slit in them. I added some orange zest and an orange vanilla glaze, and they were perfect (they would have been alone, but I like a sweet extra glaze on mine). My family ate the whole batch within minutes. Just doesn’t taste like the pies. These were great. Then into the freezer they go and they are gifted frozen with a jar of TJ’s lemon curd and a recommendation to also serve with whipped cream…that way everyone can bake them fresh and enjoy them right away. What am I doing wrong? FYI – I used 1/2 cup of buttermilk and 1/2 cup of whipping cream because I didn’t have enough whipping cream and wow, the tiny bit of tartness really compliments the sweetness of these scones. I’ve made these before but with a little orange zest. Add the ground beef to the pot with your seasonings of garlic, onion powder, Italian seasoning, salt, pepper, and red pepper flakes. It’s much easier than cutting the butter in. Jane, I made them tonight with King Arthur all purpose flour, and I thought they turned out great. Super moist and light! Most scone recipes I’ve seen use about 10 tablespoons for 2 cups of flour. Your website is always the first one that I come to when I’m looking for something delicious to make. They took a very long time to brown. A friend and I ate these with some homemade lemon curd and they were delightful! You can’t go wrong with these, even though everyone will ask ‘what those funny little biscuit things’ are, they will also ask ‘if I pay you, will you please make some more?’ : ) Thanks for posting this, and for all of the other recipes that are quickly filling up my summer’experimental food’ calendar! I made two batches of these scones–one as written and one with the zest of one orange. Love your blog and you are very welcome in Tuscany !! This site uses Akismet to reduce spam. After making the first batch, getting a million thumbs up from my tummy, and then 2 million more thumbs up from the tummies of my husband and roommate, I immediately went to the kitchen and made 2 more batches, one for each of our families for xmas morning (from frozen dough, of course). Cheers! Everyone wanted more. My first smitten kitchen experience….Can’t wait! These are my go-to scones. I made a practice batch for my family this weekend and there wasn’t a crumb left. I freeze them and then take them out as needed. Cover and pulse 12 times, each pulse lasting 1 second. Curd might change the consistence of the scone, and also its nuance will probably get lost. I regularly make these scones with fresh berries and have no problems. I love how easy it is.. I’ll bake them directly from the freezer the morning I need them for a brunch or whatnot. Thanks! You might want to increase the sugar. Thanks for the tip, Deb! I have never cared for scones until I tried this recipe. Required fields are marked *. ;), Ciao Deb! :). Success! Deb, I’ve been making these scones for years and they are truly fantastic! Do they go together? Thank you! Diana — An egg would make it more cakey or even spongy, a little less light/crumbly. Tender, yummy…. It tastes wonderful! I used it for the cream in the recipe, they came our gorgeous and very tasty. No waste, no reforming and they were perfect. It’s just going to be less of a creamy scone. Cool on wire rack for at least 10 minutes. Also, a sprinkle of raw sugar on top gives them a nice crunch when cooked. I’ll be making these instead of pancakes for breakfast sometime soon! I made these this morning, my first scones! I tried the following recipes: http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=2457 (too tough) I think I must have done something wrong here. My scones have under-baked layers in the middle. I’ll be trying the cream scones next. loved these scones. I was wondering how you decided on 5? Would you say the America’s Test Kitchen scone was on the flaky side or crumbly, biscuity side? Also just made these today pretty much stuck to the recipe (since cranberry scones were my craving anyway) and DE-LICIOUS. I only wish I’d found it sooner. I gush – you will too. If I were to bake these from the freezer, how much longer would they need in the oven? Hi Rebecca — They don’t always brown well, and I think it has more to do with ovens (convections that circulate heat seem to brown things beautifully, not that I have one, boo) and less to do with the recipe. (Rarely allowed packaged snacks as a kid, I instead enjoyed them at my best friend’s house, with Little Debbie as the third member of our junk food girl gang. I’ve been making a lot of scones lately, and these were by far the best. Used dried blueberries from TJs and baked for 12 min. Read more. This recipe is however really different from my one, am certainly going to give it a try! Made these and it is delicious!however, may i ask why doesn’t it rise to have a ‘slit’ in the middle like most scones have? and unfortunately for me, and just like you, it was my 1st scone baking experience and i just happened to pick a horrible recipe. I’ve made many, many scones and none were as good as this. These are the best things i have ever tasted! The Good Little Company Little Chicken Chipolatas, chilled 12 pack (29g each) – 2 SYNS The Jolly Hog The Little Porker, British Pork Chipolata Sausages, chilled 12 pack (31g each) – 2 SYNS. I used the circle method – could not be easier. I’m thinking substituting milk for cream would be even less rich? I don’t think it will make the dough too wet if you drain them after you plump them. Ever. I place the wedges on parchment paper on a thin cookie sheet and baste them with beaten egg mixed with a teaspoon of water and sprinkle coarse sugar on top. And rightfully so. I just finished making these and have just enjoyed the irregular little one that I made with the dough scraps. My girls and I made these on Sunday and they were super good. Sorry, one more question. I have had scones that are good and those that are great. I was happy how easy these were to make. Even though I’m amassing a list of great food blogs/recipes, the format, your monologues, pictures–the ambiance AND the recipes keep me coming back. I also put the remaining scones in tupperware and ate one for breakfast the next day – it was still moist and delicious. PS – I freeze scones all the time. Christine, just brush the tops of the scones with some cream before you put it in the oven and the tops will be crispy! I am catering a ladies tea for 120 guests and would like to serve mini scones of all three. These look fabulous and found this while searching through your fall squash recipes by chance. I love these! Holy crap they were SO good – especially if you dip them in the leftover cream as you eat them – mmmmmmmm.
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