Scones, the delicately delicious breakfast bread, may be surprisingly simple to whip up but most often are a dry crumbly and mediocre disappointment in the commercial bakery world. Despite hundreds of recipes, each with its own formula of ingredients and additions, there are very few that successfully deliver the tender and moist high notes that make for a great scone.
The most prominent warning sign of a bad scone recipe is an overly fussy ingredient list. Butter, buttermilk, milk, eggs, baking soda, baking powder, sugar, maple, honey. There are dozens of ingredients that you might find on the ingredient list of a scone recipe. Beware of recipes with more than six ingredients. Scones are a simple food and should be prepared with as few ingredients as possible. One of the lightest and richest variations to be found is the cream scone recipe from the Joy of Cooking. There are only four main ingredients in the recipe. Cream is the magical ingredient that provides consistently moist, flaky and tender results. Add lemon zest, dried fruit, vanilla or almond extract to mix things up.
Serve cream scones with Beth’s Farm Kitchen’s fruit jams and jellies, honey from Ray Tousey, and crème fraiche from Ronny Brook Dairy. If you are looking for local flour try Wild Hive Farm, or the Honest Weight Food Co-op who stocks locally grown and milled flour from the Champlain Milling Corporation.
A light and tender scone recipe from the Joy of Cooking that is incredibly easy to make. Heavy cream provides the fat and liquid in this simplest of all scone recipes