Saturday Morning Scones
March 18, 2013 § Leave a comment
Doesn’t reading that title just take all the hot air out of your Monday? Or, it makes you yearn uncontrollably for the next Saturday to come around so you can while away the hours at your leisure instead of counting down the minutes to 5 p.m. I made these scones, as you might guess, this Saturday, during the prime breakfast hours of 9 to 10 a.m. Not too early; not too late to eat lunch at noon still. They were a breeze to bring together, and I followed the directions right down to the dropping of misshapen blobs of dough onto the baking sheets. We’ve had this book, Amy’s Bread, for quite some time, but this is my first attempt at its recipes. To be honest, this was the least intimidating sounding recipe that didn’t involve words like “old dough starter” and “24 hours.”(It also looks like the book has been revised, definitely the cover as compared to mine. Racks of freshly baked bread would appeal to the carb glutton like me.)As true scones go, these are pretty much perfect: not overtly sugary (I used honey per the recipe’s note instead of sugar), but would be delicious with cream if we’d had any. As it happens, a drizzle of Tupelo honey and some swipes of soft butter added to their flavor quite nicely. I used dried cherries and golden raisins here, and they plump from the heat, giving off a burst of subtle sweetness when you bite into one.