The scone hunt. Did you even remember we were on one? I’ll jog your memory. A little over a year ago I had the best scones of my life at a cute vintage Motel in Healdsburg. I’ve since been trying to recreate them. (Attempts one and two) Both were tasty, but not perfect. So last month, I went back to that motel and got the recipe! Ok I didn’t go back just for the scones. And to be honest, this isn’t the exact recipe. The baker, Kim, wouldn't tell me all her secrets. She did however give me a name, a clue to get me one step closer to scone heaven. The Bread Bible, she whispered. A long car ride home and google search later, I had the recipe.
The original holy scone recipe is rather complex. There are parts of the directions that are long, wordy and confusing. So when I reached those steps, I did what I often do when I don’t understand something, I skipped ‘em. I want to tell you not to do this at home. That not reading entire recipes, measuring heaping cups and generally fudging your way through baking is less than ideal. However, my 25 years of experience hasn’t disproven these methods. If anything it’s built a rather large case supporting them. Take these scones. The following recipe excludes the complicated mess of the original… and makes for a mighty fine scone. In fact, these are nearly perfect scones. The dough is flawless and produces a tangy scone with a flakey exterior and buttery center, perfectly complimented by the sweet maple whipped cream. I can’t wait to experiment with different berries and herbs! But not the dough. Oh, no! Dough, to me you are perfect.
- 1/2 cup unsalted butter, cold
- 2 1/8 cups
- 1/4 cup sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 liquid cups heavy cream
- 1/2 cup dried cranberrries
For The Maple Whipped Cream
- 1 cup heavy cream
- 2 tablespoons maple syrup
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Cut the butter into 1-inch cubes. Refrigerate for at least 30 minutes, or freeze for 10 minutes.
Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter to flour mixture and with your fingertips, press the cubes into large flakes. Stir in the cream until the flour is moistened. Stir in the dried cranberries. Knead the dough in the bowl just until it holds together. Preheat the oven to 400°F. Shape the dough into a disk. Cover dough with plastic wrap, and refrigerate for about 15 minutes. Roll out the dough into a circle. Slice like a pizza into 6-8 triangles. Place triangles on parchment lined baking sheets. If the dough is soft, cover with plastic wrap and freeze for 15 minutes or refrigerate for 1 hour before baking. Bake the scones for 15 to 20 minutes or until the edges begin to brown and the tops are golden brown. Cool the scones. Serve with maple whipped cream and enjoy! (Original)
For The Maple Whipped Cream:
Combine all ingredients in a large bowl. Using a hand mixer, whip until mixture becomes desired whipped cream texture. Top with cinnamon.