February 22, 2012
I don’t like scones.
I’ve tried many, even at world class bakeries, and they almost always feel dry to me. Even when they are not bad dry. I guess it’s just a texture thing. I want cake more than I want scones. Always.
Well, almost always.
Nearly every summer we travel to a small town on the Oregon coast that’s home to an old fashioned sweet shoppe called Pop’s. We ride bikes from the beach to Pop’s for ice cream cones and the occasional piece of homemade fudge. But our most important visits to Pop’s are in the early mornings for warm cream scones.
Really good scones. The only scones I love.
I admit—the morning scones at Pop’s are fresh out of the oven and slathered with butter and jam. This helps my whole texture issue, and maybe warm, buttered scones are the only scones I like. Can you blame me?
This recipe is inspired by the scones at Pop’s. The recipe there is a secret, but I’ve been told by an insider that it’s a basic cream scone recipe. So I’ve adapted a basic cream scone recipe. I’ve also added lemon zest because it’s citrus season, but you can leave it out or swap grapefruit or lime zest for something different.
Are these as delicious as the scones at Pop’s? I cannot honestly say. There might be more to why I love Pop’s scones than how fresh they are or the butter and jam sandwiched between halves. The shop’s lovely throwback vibe and the early morning ocean breeze might help, too. Those things aside—as they must be on cold February mornings in Brooklyn—these cream scones fare well. Really well. I like them a lot, and so do the boys.
Maybe I like scones after all.
Lemon Cream Scones
makes 10 scones
(can be shared with kids 12+ mos)*
2 cups all-purpose flour
1/4 cup plus 1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons chilled, unsalted butter, cut into small pieces
1 cup heavy cream
3 tablespoon lemon zest
1 teaspoon vanilla
1. Adjust oven rack to the middle position and preheat oven to 425 degrees. Add flour, sugar, baking powder and salt to the bowl of a food processor and pulse to combine. Add butter, distributing evenly around the top of the dry ingredients. Pulse until the mixture resembles coarse meal.
2. Add cream, zest and vanilla. Pulse a couple of more times, until a dough just comes together. Use a spatula to pull the dough from the walls of the bowl of the food processor and then turn the dough out onto a very lightly floured work surface.
3. Knead the dough until it comes together into a ball. Divide the ball into three 3/4-inch thick rounds—the first two should be roughly 4-inches, the third may be a little smaller. Using a butter knife, cut the first two rounds into four wedges and the smaller round into two wedges (see picture above). Place the scones on an unlined and ungreased baking sheet. Bake for about 12 minutes, until golden brown. Serve fresh out of the oven and, you guessed it, slathered with butter and jam!
*Note:While there is nothing in these that is unsafe for younger eaters (including the lemon zest!), I recommend these for kids 12+ months due to the relatively higher sugar content. No matter how old your little eaters, be sure to serve an age appropriate portion. A little bit of these sweet treats goes a long way with young ones.