Scones smell like when you used to be excited to wake up on Saturday morning at 7 a.m. They smell like “Poached or scrambled?”. They smell like tiptoeing next door to my Aunt’s house, peeking in, my feet cold on her frosty door stoop- hoping she was awake with her coffee brewing and the oven preheating.
Scones taste like a warm place called home.
I have never quite understood how people munch on cold scones from a coffee shop display. I don’t actually think I’ve ever bought one. Snobbery? A bit. But it is also a bit something more…
A weekend scone breakfast is an experience. And once you get the chance to try it you might understand my hyperbolic dislike of store bought scones.
Scones were made to be pulled out of the oven, bundled in a dish towel and snuggled in a bowl. They were made to be unwrapped like a package as the bowl is passed around the table, each person peering under the towel to choose their perfect scone. And they were meant to be cracked open, steam rising, and slathered with soft butter. And then honey. Or jam. Or maybe just the butter.
Cracking your teeth on a cold vanilla bean scone from Starbucks is, in my opinion, a tragedy. Mostly because it is so darn easy to a make a batch of scones and pass them around the breakfast table on a Sunday morning. Whether they are passed around to your family, your roommate or just yourself (for a second and third).
Life creates many excuses for us. But I don’t think that wily woman has made one to keep you from experiencing the joy of a warm, fresh scone with those you love.
Peace, love and butter.
Cream Scones with Dried Fruit
Makes 8 scones
2 cups (8.5 oz.) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup chopped dried fruit (apricots, prunes, or figs)
1/4 cup golden raisins
zest of an orange (optional)
1 1/4 cups heavy cream
3 tablespoons butter, melted
2 tablespoons sugar
- Preheat oven to 425 degrees.
- Whisk flour, baking powder, salt and sugar in a large bowl.
- Add dried fruit, golden raisins and zest (if using) to flour mixture and mix.
- Drizzle cream over flour mixture, using fork, stir until dough holds together and forms a shaggy, sticky mass.
- On a lightly floured surface, knead dough 4-5 times and pat gently into a 10-inch circle. Do not press hard on dough or stretch!
- Cut circle into 8 triangles.
- Place on baking sheet. Brush with melted butter and sprinkle with sugar.
- Bake for 13-15 minutes.
- Serve warm.