Queen of Scones

I’m a total snob about scones (surprise surprise! NOT!) The thing is that you don’t know how good or bad a scone is until you’ve had one at High Tea the Ritz in London. After that, all scones are less than (at least in my experience) especially the farther away you get from Great Britain (or a British chef). They can still be really good, but they’re just not AS good. And I’m not saying that *I* am the queen of scones by any measure, but I just nailed these ones because they remind of me of the ones at the Ritz and I’m kind of on cloud 9 about it so I *feel* like the queen of scones.

I was reading this book set in England, and the main character was just gushing over scones, which of course made ME gush over scones, and even though I think I generally suck at baking, especially things like biscuits, pie crusts, etc, I was like I should totally make scones. So I did, and OMG y’all…I’m going to make them all the time now! So many possible combinations of fluffy deliciousness!

  • 2 1/2 cups AP flour
  • 1/3 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 6 Tbsp Butter (super cold!)
  • 1/2 cup Heavy Whipping Cream (super cold!)
  • 1 egg + 1 egg yolk
  • 1 cup of fruit (I used frozen cherries in this one)
  • 1 tsp each Vanilla and Almond extract
  • Pearl Sugar

Using a food processor, mix all your dry ingredients (not including the fruit). Taking the butter, diced into small sections, add slowly using the pulse to incorporate, DO NOT OVERMIX, it will be lumpy/ grainy which is what you want. Once incorporated, transfer to another bowl and set in the freezer while you do the next steps. Back in the food processor, add in all your wet ingredients (again, not the fruit) and mix thoroughly. Pull your bowl of dry ingredients from the freezer and mix in the fruit by hand. Slowly add in the wet ingredients, folding gently until everything is just come together. You do not want to overmix!

Using a round cake pan, line it with wax, and gently press your scone mixture into, until even, cover with wax paper and set in the freezer while you pre-heat the oven to 425. Once your oven is ready, pull the cake pan from the freezer and turn out onto the counter so that you can cut the scones. Once cut, place on a baking sheet and using additional Heavy Cream, coat the scones. Dust with the pearl sugar, and place in the over for 20 min.

Once done, they’ll come out of the oven this gorgeous golden brown color and smelling like heaven in a cherry farm! Mix together the glaze (this is where the Boozy part comes in, of course!). For these ones I did 1 tbsp heavy cream and 1.5 tbsp Amaretto, mixed into 1/2 cup of powdered sugar.

Glaze, and best case scenario, serve warm! The good news is these are just as good the next day though, so if you have any leftovers, just make sure you seal them in a bag and put them in the fridge. Microwave for only 15 seconds and add more glaze to enjoy just as much as the fresh out of the oven ones. These are light and flaky and (the dreaded word) moist! The perfect amount of sweet, as in not too much, and with a little nip of the liqueur, they just make your day better!

Bon Appétit my lovelies! I hope you enjoy them as much as I do. I plan to play around with different fruit combinations, maybe some chocolate chips, and of course various liqueurs!