Mom returned to California last week but not before she wrote down her treasured scone recipe. I’ve decided to share it here for posterity.
In other news, I’m finally recovering from sleep deprivation and getting caught up on television (it’s sad when “television” appears as an item on my weekend “to do list”) and, while my job prospects haven’t exactly improved, I’m pressing forward in the seemingly interminable search.
The temperature has been hovering around sweater weather for the last week and, when I attended the White House’s fall garden tour (name dropping like a little shit) on Saturday, I actually felt “cold.”
Here’s to baking, cable knit shit, and all those PURDY colors.
The Best Damn Scones
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tbsp sugar
- 8 tbsp butter
- 1 egg
- 1/4-1/3 cup sour cream or half and half
- Process dry ingredients (flour, baking powder and soda, salt, sugar
- Add dried fruit, chocolate chips, and/or nuts (totaling roughly 1 cup)
- Process again briefly
- Place cubed butter on top of dry ingredients and process in bursts
- Add the egg and sour cream (or half and half) to the mixture and process in bursts. Don’t let the mixture form into a giant sticky mass! Mix just long enough so that you can gently squeeze a little bit together.
- Empty the mixture onto a floured surface and pat into a circle 1/2 to 3/4” thick
- Cut into wedges (about six) with a damp knife
- Place on a silpat-ed cookie sheet and bake for 15-18 minutes (I suggest closer to 15, but my oven is a hot mess).