The Perfect Scone Song

Double click on arrow to play video and sing along to your Perfect Scone

It's moist and crumbly, it's delicious, it's delighful! It's a recipe so special that it inspired a new musical sensation, and it's my New Year's gift to you, Dear Readers...

And so, without further ado, ladies and gentlemen, allow me to present - The Perfect Scone!

This recipe is the culmination of a year long search for that elusive pastry, and was well worth the journey. I want to thank those who commented on my previous scone posts, especially Waynetta, Chairwoman, Katy, and Laura, all of whom shared their recipes and suggestions. I consider this recipe to be a group effort. In the end, the recipe I created was closest to that of my sister, the OBS Housekeeper, without whose nagging I would never have finally finished this culinary journey. OBS, we tried your recipe and even taste-tested it with Irene, who gave it the thumbs up. In the end, though, I went for an ever so-slightly different recipe containing butter instead of Crisco.

Here is what I learned about scones along the way:

1.The British scone is more akin to an American biscuit, and the American scone is more like the Irish scone. I have been looking for the perfect British scone.

2. Most scone recipes do not have enough liquid, and are too dry for my taste. Perhaps this is where the clotted cream comes in...

3. Technique is paramount. Work quickly once the liquid is added. A soft shaggy mass is what you are aiming for. Just fold it once or twice, pat it down and cut out your scones. Don't mess too much.

4. Use only double-acting, aluminum-free baking powder. Here in the US, that is Rumford Baking Powder. (Thanks OBS for this tip.) Or, do as Cooks Illustrated does, and make your own baking powder (1/4 baking soda, 1/4 tsp salt and 1/2 tsp cream of tarter make 1 tsp baking powder.)

5. I really love scones!

The Perfect Scone

2 C flour
1 tsp. salt
1/4 cup sugar
2 1/2 tsp. baking powder (Aluminum-free)
6 tbsp butter, cold, cut into pieces
1 C heavy cream, half & half or a combination
½ C chocolate chips, raisins or other small dried fruit bits

A bit of milk in a small bowl
Sugar

Preheat oven to 400 degrees Fahrneheit.

Mix together flour, salt, sugar and baking powder. Cut in butter using pastry cutter till it is the consistency of coarse corn meal. Add chocolate chips and mix until they are coated.

Make a well in the center, and pour in cream. Mix with a wooden spoon just enough to get all the dry ingredients incorporated. Dump the dough onto a table. (It should be a shaggy soft mass.) Fold the dough once or twice, then pat the dough into a circle ½ inch high. Cut with a biscuit cutter. (Size of cutter depends on if you like little or bigger scones. Standard size is 2 inches)

Place scones on an ungreased baking sheet. Brush the tops with a bit of milk and sprinkle with sugar. Bake for 12 to 15 minutes.

Makes 8-10 scones.

Category: Food