behold the scone

cream scones

It baffles me that something as wonderful as a scone can often be so awful.

cream scones

The scones I grew up with (my mother’s) were like rich biscuits: a little fluffy, a little crumbly, with a sweet butter flavor. They might have some currants or a bit of zest, but the main attraction was always the scone itself, plus whatever fabulous jam you smeared on top. They also weren’t too big, so you could have the pleasure of going back for seconds or thirds, perhaps trying a different jam on each one.

Commercial scones, on the other hand, always seem to be huge, floury and dry. Not to mention full of chunks of things: citron, cranberries, nuts – all distractions, in my opinion. This sort of scone gets you to drink a lot more coffee than you normally would, just to wash all that dry plaster out of your mouth. I can never eat more than a bite or two.

They need to be made at home, and eaten fresh. That’s all there is to it.

cream scones

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