I have a love-hate relationship with scones. Both homemade or otherwise. They can be pretty unpredictable. The most unforgettable ones are tender, flaky and absolutely divine. Then, there are also the occasional letdowns – those whose picture-perfect appearance belie a dry, tough and tasteless interior. (the guilty ones are most commonly found languishing behind the glass display in cafes for days) Thankfully, after numerous attempts, I think I’ve found the perfect scones.
The perfect scone (in my opinion) is not simply a vehicle for fruit preserves or clotted cream. It should be pretty darn tasty on it’s own, with a sweet buttery, vanilla aroma but never cloying or greasy. To achieve that, I reduced the amount of butter and replaced the milk with some cream instead. The tops then lightly glazed and sprinkled with coarse sugar for a little crunch. Once baked, chunks of chocolate folded into the dough became pockets of molten bittersweet goodness. Mhmm. If that’s not enough, these scones work equally well with blueberries + raisins.
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Cream Scones
22 Tuesday May 2012
