i’ve tried 4 different recipes for scones within the last month, and i think i finally have the one i like. i was intimidated by scones for a long time, and i’m not sure why actually. i think the name threw me off. it sounds all british and proper. i love eating them of course, but i assumed i wouldn’t be able to make them myself. i’ve had som really great scones in England and Scotland during one of my travels, and i fell in love with them even deeper then. in February earlier this year, i was there with a good friend from my class. it was Valentine’s day and we wanted to spoil ourselves with something sweet. we were in London and we found a cute and warm café that had a special for the day of Devon Cream Tea. no idea what that was, but we ordered it because it was cheaper. it was a plain scone that was warm and served with clotted cream and jam on the side, and came along with rose tea. i don’t normally like eating rose-flavoured things because it just makes me feel like i’m eating body lotion or something artificial, and the name clotted cream doesn’t seem like something i would think sounds appetizing. but this experience was such a delicious and happy moment. the combination of the tea and the scone and the environment of sitting with my friend on V-day in an English café will always be rosy in my mind. after that day, we had as many scones as we could find on that trip. another good experience was when we were in Edinburgh a few days later and took a break to have tea and scones again in a sweet little café near Holyroodhouse Palace. the café was so overly feminine, with lacy doilies, flowery wallpaper, frilly furniture, and so much pink everywhere. the only customers were women too, obviously haha. it felt like it’s something we would be doing 50 years from now too.
well since then, i’ve been searching for a recipe that makes scones of the same texture and taste. the first few recipes that i tried all seem to make cakey, moist scones. they are tasty and all, but i wanted the crumbly English kind. so i came across this recipe from Martha Stewart and adjusted it to make my own perfectly crumbly scones.
with Cinnamon Glaze
1 c. white flour
1 c. whole wheat flour
4 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
6 tbsp. cold butter, cut into rough cubes
3-4 tbsp. milk
1/4 c. dried cranberries, roughly chopped
1/4 c. chopped walnuts
1/2. powdered sugar
1/4 tsp. cinnamon
1/2 tsp. milk
preheat oven to 425 degrees. in a bowl, whisk together the flours, sugar, baking powder, cinnamon, and salt. cut in the butter with a pastry cutter or two knives, until the mixture is crumbly. start with stirring in 3 tbsp. of milk. it should be enough to be just moistened, no more. if 3 tbsp. is not enough to moisten all of the dough, stir in one more tbsp of milk. gently fold in cranberries and walnuts.
on a lightly floured surface, knead dough gently 5-10 times. pat into a 1-inch thick round and cut into 6-8 wedges. place on a parchment lined baking sheet about 2 inches apart. sprinkle sugar over the tops. bake for about 12-15 minutes, or until just golden brown. let cool on wire rack for about 15 minutes or so before glazing. these are tastiest when still warm.
for the glaze, make sure the powdered sugar is nice and fluffy. if it’s kind of clumpy, fluff it through a sifter. then whisk in the cinnamon. whisk in the milk until the mixture is thick, but still pourable. if it’s still too thin, slowly whisk in more powdered sugar. then drizzle over the scones. it should harden a bit in about 10 minutes or so.