April 9, 2014
Guys, I’m on a scone jag.
A couple weeks ago I had an incredibly disappointing scone from (sigh) Starbucks. It was so unsatisfying, such an affront to the good name of moist, flavorful scones, that I made three different kinds of scones that weekend alone – making my pastry-loving friends and colleagues very happy. And my freezer very full.
This recipe is a variation of the very first scone recipe I fell in love with, back in high school when I first discovered the magic of the oven. Rich with the mahogany sweetness of brown sugar, bumped even higher with a bit of molasses, and loaded with toasted pecans and brown butter, this is a far cry from the sad, dry scones in the coffee shop pastry case.
July 19, 2012
Until this raspberry-chocolate number, I had never had a truly moist scone. I don’t think many people have. The first thing that Tim’s co-worker said when he offered her one was, “is it dry?”
I think we’ve gotten too used to the scones from our local coffee conglomerate, but friends, those puffy triangles completely ensconced in maple glaze hawked by the green mermaid are not scones. Real scones, like these, are delicate, tender, buttery. They’re the sweet cousins of biscuits.