When we were in Seaside someone told DH about a wonderful small bakery (the Sea Level) in the neighboring town of Cannon Beach so early one morning we drove there and ordered scones.. Much to my amazement they were moist, flaky and absolutely delicious. I had to recant every single derogatory thing I've ever said about scones.
This recipe was.. "the World's Best Scones! From Scotland to the Savoy" I used raisins and walnuts in this batch. The bakery's scones had just a bit of rosemary in them and since mine is so lovely now I added some fresh from the garden....
I believe part of their success was due to a few extra tips I found as I was researching recipes. All recipes cautioned about overworking the dough but I did find specific instructions on handling the dough with a bench scraper and gently folding it. The second tip was freezing the butter and grating it into the flour mixture. And the final tip was once the dough was cut and on a baking sheet to stick it in the freezer for 30 minutes before baking to achieve a better rise. These tips seemed to help.
Of course DH has graciously offered to be the official taste tester and I have gathered the following list of scone recipes to begin with.
Apple Cinnamon Scones
English Royalty Chocolate/Orange Scones
Poppy Seed Lemon Scones
Chef John's Pumpkin Scones
Chocolate Hazelnut Ricotta Scones
Meanwhile Morris patiently waits
for a scone to leap off the pan into
I figure that this is a worthwhile winter project. If anyone has a favorite scone recipe that I should try....do indeed send it to me. I will keep you posted as I progress and maybe even get DH to share his thoughts.