Real quick - my intro video says that I took the week off from the blog, but I put up a blog post - WTH? What I meant was that writing about a recipe takes about 30 MINUTES to create. Writing about design on the blog takes 6-8 HOURS, sometimes more. So this post is my way of taking the week off. But I still wanted to touch base with you with something good! Thanks for letting me explain that.
Here’s the post:
I had a memorable, moist scone a couple of years ago at Maude’s - a local coffee shop near my house. The shop is still there, but now it’s called NoRa Cafe and it remains a terrific place. They’ve done an amazing job of staying open safely during the pandemic.
Every scone I’ve ever had before that fateful day several years ago has been okay, but quite dry. I thought that’s how they were supposed to be and the moist one was just a fluke. I thought about it, often. It was just so darn good. But I never saw scones again at Maude’s/NoRa’s. I don’t go there a whole lot, so probably just wasn’t hitting the right days.
So the other day I thought about that dreamy scone and said to myself, “this has gone on for too long!
It was time to take scone matters into my own hands.
Photo from Sally’s Baking Addiction.
We all know that the easiest way to get a scone is often to make the damn scone ourselves. So I gave it a try, using a recipe I found on Sally’s Baking Addiction. The angels started to sing when I took a bite because it was exactly as hoped for! Moist. Buttery. Even flaky.
Sally’s Baking Addiction will show you — via text, pictures, and even a video (!) — how to make the best scones. It’s very easy, as long as you follow her directions.
Probably the most important thing Sally’s recipe is going to tell you to do is to freeze your butter and GRATE it. Do. What. She. Says.
Best scones - and easy!
My results!
The photo above is one of my blueberry scones. When you visit Sally’s website to get her recipe, you’ll see she has gorgeous photos of her scones. I wanted you to see that my results, on the first try, were very similar. These scones have a bit of a crust, but then are soft, moist and flaky on the inside. I added blueberries, but you can add whatever you like. And of course I put a bit of a glaze on the top. Oh so good. Really. I couldn’t wait to share them with you.
Please don’t wait for company to make these. They’re very easy and you deserve to have them immediately. Be sure to have a small amount of heavy cream in the fridge. Sally even tells you how to freeze them so you don’t have to eat them all in a day or two. If you don’t freeze them, you WILL eat them all in a day or two - don’t ask me how I know.
As you know, I’m an interior designer. EVERY time I had to type “scones” in this post I typed SCONCES. Do you see the difference? It made me laugh, but I’ve had to proofread extra carefully.
But wait, there’s more! Another easy recipe is always good, right?
Tomorrow is St. Patrick’s Day, so I’m going to try the recipe for Irish Soda Bread from the same website. Will report back before I even publish this post.
UPDATE: Grandma’s Irish Soda Bread is another winner from Sally’s Baking Addiction!
My Irish Soda Bread results - first time. It’s perfection.
It would be sad if we only made this once a year for St. Patrick’s Day. This is a quick bread - no yeast, no rising time needed. It might even take the place of my sourdough cinnamon raisin bread which we love, but takes a long time from make-it to bake -it.
This recipe would like you to have some buttermilk on hand. I never do, so I follow the buttermilk substitution she gives in the recipe (milk and vinegar or lemon). Also, the recipe called for all-purpose flour, but I used bread flour.
Try these recipes and let me know what you think.