Who has the best Scones?
- SirEatsAlot Apr 13, 2004 12:32 AM
I always crave the La Brea Bakery Maple Pecan Scone and occasionaly Coffee Bean and Tea Leaf has a decent Blueberry Scone. The whole Foods in Torrance had a good Cranberry Scone last time I visited. I would love to find a decent Scone in the South Bay. Not the fried donut shop variety or one with heavy glaze. Since the La Brea Bakery Cafe in Redondo Beach closed down I have been searching with no luck. Anyting else worth a try? Preferably in the South Bay but I don't mind driving a bit. Thanks.
re: David Kahn
I will gladly and any others you suggest if I haven't. I love Ammo and do know that she provides very good baked goods especially those chocolate chip cookies. But I've tried a lot of scones let me tell you. You're talking to someone who drives from Santa Monica to Pasadena for a piece of banana cream pie.
According to a recent recipe request from the LAT, the banana cream pie at Clementine has 435 calories and 25 grams of fat.
So, it ain't healthy but as desserts go, it is about average. In fact, based on the recipe which uses milk instead of cream, it is probably lower in fat then many other versions.
well - the two places that i know of are far from the south bay... but i really like the currant scones at some crust in claremont and any of the scones at europane in pasadena. i can't wait to see other recommendations, though!
The scones at the Rockenwagner booth at the Santa Monica farmers market on Weds (not sure if they are there Sat?) are quite wonderful. I believe they have both the "lumpy, rounded" type and the "smooth, triangular" type. I'm a fan of the former and I get the currant, ginger, and/or seven-grain scones. I don't pay too much attention to the triangles, but think they are most fruit scones.
I know you're looking for a place to buy scones, but I've done some extensive research and concluded that there is NO good purchased scone in Los Angeles.
Other than one place in Montana, I've never enjoyed a purchased scone--La Brea Bakery, Clementine, Rockenwagner--enough to merit a repeat buy.
The good news is, scones are super simple to make. What do you like? I've been on a scone quest for the past three years, though, and have three basic varieties now: cream scones, made with little butter--very delicate and rich; biscuity scones, crisp on the outside, short and buttery; and cakey scones, made with an egg.
From these basic recipes, I make about fifteen or twenty variations.
I can post recipes tomorrow if you like.
it's true - homemade scones are a completely different animal. if you're looking for good, plain scones to split and eat with whipped cream and strawberry preserves, i'd go for a basic cream scone. i don't have my recipe handy, but this one looks kind of like it from what i remember (except mine didn't use self-rising flour):
8oz (225g) self raising flour
½ (2.5ml)teaspoon salt
2oz (50g) butter
¼ (150ml) fresh milk
Extra milk for brushing
Butter, fresh cream and jam to serve
* Sift flour and salt into a bowl.
* Rub the butter into flour until mixture resembles fine breadcrumbs
* Add milk all at once. Mix to a soft, but not sticky dough with a knife.
* Turn on to a lightly floured work surface.
* Knead quickly until smooth.
* Roll out to about (½ inch) 1cm thick.
* Cut into 7 or 8 rounds with a 2½ inch (6.5cm) biscuit cutter.
* Transfer to a greased baking sheet. Brush tops with milk.
* Bake at gas mark 8 230oC (450oF) for 7-10 minutes or until well risen and golden.
* Cool on a wire cooling rack.
* Serve with whipped butter or whipped cream and jam.