scone rage

March 24th, 2011

You read correctly.

Some people have road rage – I have “scone rage”.

See, I had yet another too-large, overly-dry, utterly-tasteless scone recently, and it made me mad. Mad enough to go home and bake a batch of my favorite scones. And I realized that I couldn’t remember the last time I had experienced a scone the way it was meant to be. Flaky. Tender. Not-too-sweet (think biscuit, not muffin).

And THEN I realized that maybe some of you have never had one either (oh, the horror!). So without further ado, here is a lovely recipe that will fill your kitchen with a dozen warm, fragrant, delicious and most importantly – proper – scones.

I feel much better now.

Buttermilk and Jam Scones
adapted from the New York Times

for baking tips and tricks – go here


3 c. flour  (13 oz)
1/3 c. sugar
2 t baking powder
½ t baking soda
1 t salt
14 T unsalted butter, diced and chilled in the freezer for 10 minutes
1 c. buttermilk (you made need more)
1 T lemon zest
1/4 c. raspberry jam

sugar for sprinkling
2 T unsalted butter, melted

Pre-heat oven to 425 – place rack in top third of oven.

In a large bowl combine flour, sugar, baking powder, baking soda and salt. Using a pastry cutter cut the butter into the flour mixture (working quickly) until it resembles coarse cornmeal.

Add the buttermilk and zest and combine the ingredients wtih a fork – incorporate the ingredients completely, stirring as little as possible. The dough should be soft and “shaggy”. You can add a little buttermilk (1 T at a time) if the dough seems too dry.

Shape the dough into a ball and transfer to a floured surface. Pat into a circle approximately 7″ in diameter.

Spread the jam on half the dough and fold the “unjammed” half over the jammed half. Using a rolling pin, roll the dough into  a circle 12″ in diameter and about 1/2″ thick. Cut into 12 wedges and place on an ungreased baking sheet.

Brush the tops of the scones with the melted butter and sprinkle with sugar. Bake 12-15 minutes or till golden brown. Transfers scones to a wire rack to cool.

22 Responses to “scone rage”

  • Great recipe. And making scones is truly a lot in the technique: don’t over-mix.

  • Saw you this morning on Nate Berkus. I also want to find the perfect scone.
    I have seen recipes with an egg. Do
    you what difference an egg makes in the recipe?
    Good luck with starting your business.

    • sheri silver says:

      I’m not sure Judy – I’m sure there’s a “science of baking” reason why scones usually don’t contain eggs – it’s a good question (and NOW I’m curious!). Thanks for your good wishes, and for taking the time to write! Sheri

  • The time was perfect for this! I am having a Tea Tasting Party for my new tea line and felt that scones and clotted cream would be a great touch. I will try these and thanks for the tips. I’ve baked just about everything, but never scones. Didn’t realize it could be challenging until I read your blog (and watched the Nate show this morning!)
    Thanks!

    • sheri silver says:

      Thanks Angie! I have another scone post coming soon – wasn’t planning on doing one so closely after the last one but these were out of this world! Let me know how they turn out!

  • saw you on Nate B this am – great job! Best of luck to you!

  • Marlene Kimball says:

    Thanks for the recipe, can’t wait to try it. I’ve never made scones in my 69 yrs and tired of paying the BIG price for the bakery ones. Good luck with your new business venture and I wish you much success.

  • s tucker says:

    Are you using all purpose flour or bread flour?

  • Thanks! I was searching for a good raspberry scone recipe- I’m making it today! I’ve got some fab homemade raspberry jam in the fridge just waiting to be hugged in a scone!

  • Hi, Sheri – Thanks so much for posting your recipe! I made these and WOW! I am smitten! It was difficult to share with the rest of the family, but I did (after I ate two!). Love your blog and recipes!

    • sheri silver says:

      Thanks Jenna – it’s a keeper, I agree – I’m actually posting another scone recipe soon – to die for, I promise! Thanks for your kind words and support – it means the world to me!

  • I used to get the best homemade scones at a coffee shop in town. It has changed hands and they are not as good. I saw you on Nate and decided to try to make these, even thought I do not bake. OMG!!! These were so amazing. I refused to share them with anyone else. Thank you. Can’t wait to try the chocolate chip ones now.

    • sheri silver says:

      Thanks so much! Especially from a “non-baker” I’m glad you had success. These are even easier and dare I say, more delicious! Let me know how they turn out and thanks for reading!

    • sheri silver says:

      Thanks so much – let me know if you make them and if you think they’re as good!!! Thanks for writing!

  • Saw you on a Nate Berkus rerun with your scones and wanted to get the recipe. Can’t wait to try it. Beat of luck to you.

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