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need a good / foolproof scone recipe

montecoretiger Nov 5, 2009 09:35 PM

does anyone have a trusty favorite? i like my scones on the dry / crumbly / flaky side... not too muffin-like.

i've been looking around at recipes on food blogs and in my cookbooks and they all seem to be so different so i can't figure out which one to try! alice waters has one with cream and no butter at all! others have 6 TB butter. others have 1-2 sticks of butter. some have buttermilk. some cream. how do i choose?

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    yannie RE: montecoretiger Nov 6, 2009 05:37 AM

    The best scones I've ever had are from the Cheese Board in Berkeley. They are easy to make at home and are always met with rave reviews. They are sort of biscuity. Here's a link to the buttermilk currant variety: http://bakingbites.com/2007/01/the-ch....

    1. m
      mochimunchie RE: montecoretiger Nov 6, 2009 08:51 AM

      I haven't made scones in awhile but my sister makes the best - she uses the WIlliam's Sonoma recipes which you can find on their website.

      1. Caitlin McGrath RE: montecoretiger Nov 10, 2009 05:26 PM

        My favorite is the cream, no butter type. Absolutely foolproof, super-easy to make, and very tender. Classic texture, not muffin-like at all.

        2 Replies
        1. re: Caitlin McGrath
          janeh RE: Caitlin McGrath Nov 10, 2009 05:36 PM

          I like the epicurious recipe for lemon cream scones.


          1. re: janeh
            Caitlin McGrath RE: janeh Nov 10, 2009 06:35 PM

            That recipe has exactly the same ratio of dry ingredients to cream as I use (sometimes it takes another tablespoon or two of cream for the dough to come together - depends on how the flour behaves). I add whatever I'm in the mood for in the way of flavorings and add-ins, and like to cut them out with a biscuit cutter instead of wedges.

        2. g
          gardencub RE: montecoretiger Nov 10, 2009 06:06 PM

          I like the recipe in Baking with Julia for Scones, flavor as you will. The secret for me is NOT coating the scone with sugar, but instead, brushing the fresh from the oven, still hot scone with melted butter. You can top with sugar AFTER the melted butter is added. It adds an extra layer of moistness and richness that makes a plain scone something luscious.

          1. waver RE: montecoretiger Nov 10, 2009 07:45 PM

            I like Cooks Illustrated oatmeal scones: quite crumbly.


            1. s
              scott123 RE: montecoretiger Nov 11, 2009 01:03 AM

              Whatever recipe you go with, there's one ingredient that I highly highly recommend- pastry flour. Most bakeries use pastry flour and will sell you some if you ask.

              Pastry flour is FAR superior to A/P in biscuits and scone (and crusts)

              1. Olivia RE: montecoretiger Nov 11, 2009 04:43 AM

                My go-to for years has been the one by Two Fat Ladies. It's a true scone, rather than a shortcake or biscuit. I wouldn't say it's dry, but I think I know what you mean.


                (the link has the recipe


                If you don't have self-rising flour, use flour and 1 2/3 tsp. of baking powder instead, as I do. Also, I've made them successfully with regular milk and buttermilk.

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