January 25, 2012

snow scones

Scones with butter and raspberry jelly, or with bacon and eggs as Zach preferred, are the perfect snow-day breakfast, which is why it's too bad it wasn't snowing and there wasn't any snow on the ground when I made them. Bummer. I was hoping that the scones in the oven would send a signal to the snow that it was time to start falling, but nope, no snow. It's only snowed once this winter, and that was before Christmas. Of course that doesn't mean we've had blue sky and sunshine, no, it's been grey and cold for what feels like ever, a month-full of possible snow days, but still we wait. Thankfully the mountains aren't too far away, but they don't have fresh scones in the mountains, just pots and pots of Fondue, which I guess is it's own kind of wonderful.
These are a few of the pictures I took of our pre-Christmas snow day. This park is right near our apartment. We call it the 'meat-market' because in the summer it's crammed with all of the studly 20-somethings showing off their tans. I almost don't recognize it in the winter, it truly takes on an entirely different character, it's a bit bleak, but certainly peaceful.
Cream Scones - Martha Stewart.

- 2 cups all purpose flour
- 3 tablespoons sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup heavy cream, plus more for brushing
- 2 large eggs, lightly beaten.

Preheat the oven to 400ºF and line a baking sheet with parchment paper

Sift the flour, sugar, baking powder and salt in a large bowl. Cut the butter into the flour using your fingers to rub the butter into the flour, until the largest pieces are the size of peas

Using a fork whisk the cream with the eggs. Make a well in the flour mixture and pour in the egg/cream mixture. Stir lightly with a fork until just combined, making sure not to overmix.

Turn the dough out on to a lightly floured work surface and shape into a 4 x 8 inch rectangle that is about 3/4 inch high. Using a floured 2inch round cutter, cut out 8-10 rounds and transfer them to the lined baking sheet. Brush tops with cream and sprinkle with sugar. Bake until the scones are golden brown, about 16-20 minutes.
These scones are really wonderful. I highly recommend making them, especially if you have a snow day lurking in your future. Jelly is a must in my mind, but Zach would tell you bacon, but then again bacon is his favorite food, the bottom of his pyramid.

Here's wishing you some snow....and scones!


  1. Talley, these look lovely and simple. We are wishing for snow here, too (it is 60 degrees today) but snow is in the forecast for later this week and we are heading to the mountains. I think these scones will be perfect for a pre-skiing breakfast. So glad you are back from your Christmas travels!

  2. Those scones look delicious! Perfect eaten just warm out of the oven I expect...I might find myself daydreaming about these!

  3. Beautiful scones, Talley. I think I need to ease up on the butter for a few days (I just had a friend over, taught her how to make some buttery, cheesy Hungarian bites that her grandmother used to make), but I haven't made scones in ages. When there's snow again, I'll remember these.

    Love the photo of the snow-covered benches.

  4. One of my most favorite things - esp. when served with English double devon cream and Tiptree raspberry jam: standard fare here at Sunday afternoon "colonial" teas! xo

  5. Lovely post. You almost, almost make winter sound truly enjoyable what with these cozy scones and those beautiful pictures of the snow. Also... I am a total butter and jam girl when it comes to scones and biscuits, too. Bacon isn't bad either though. But then again, of course, neither is fondue. ;)

  6. Darcy - 60 degrees in Denver? I wish Zurich was known for it's sunny days. I don't even need warm, just sun...OR snow, but the gray days are getting to me.

    Ruth - yes, these scones are daydream worthy. If I had all the ingredients on hand right now, I'd probably make more. We should have a breakfast party one morning

    Katie - okay those Hungarian bites looked AMAZING. I was all set to make them, but then I didn't know where to find the cheese. I guess I'll just have to keep my eye out and practice my pathetic German in the hopes of figuring out from the cheese mongers where I can buy it. When I try and take a butter break it inevitably only lasts for a few hours...if I'm not putting it in a cake then I'm inevitably smearing it on a piece of toast.

    Polly - double devon cream, oh my goodness that sounds good. Next time I just might have to turn these into a strawberry shortcake. Love the idea of afternoon 'tea' especially since a 4pm snack is an absolute must.

    Amy - butter, bacon, fondue...it's all good! I really wish winter was cozy, but without the snow it's just feeling gray, really really gray

  7. I LOVE a good scone recipe!! These look massive and amazingly delicious!

  8. I want snow scones! And I would like a winter, too. Just a short one. So I have more of an excuse to bake things like snow scones regularly. These look divine. I love a scone — so much easier to prepare than a muffin, too. I hope all is well!

  9. I love those scones---I have the Martha cookbook and it's always a go-to for those sorts of things. And how beautiful, your snow scenes. Better than mine :)

  10. Talley! Where have you gone?! I miss your posts! They are such a help in getting through a long day...get back to it! I want to share in your baking, sketching, traveling fun :)

  11. Just made these for breakfast this morning for my cousin and friend... HUGE success. Topped with Darcy's mascarpone made for gilding the lily a little bit, but we were all in heaven. Quick question about the recipe — I added the 3 T. of sugar in with the flour and baking powder and salt. Was that what I was supposed to do? I didn't think it would have all been for sprinkling on top, but just wanted to double check. They were so fabulous! Thanks!

  12. Ali! so glad they were such a success and so glad that you are such a smart chef! Yes the sugar goes in the batter mix. Whoopsy daisy, I just fixed the recipe. Thanks for catching that. I need to try the mascarpone next

  13. Cool, I thought so. They were fab. I enjoyed another one this morning. Hope all is well! That soup looks scrumptious... for some reason I didn't get notified with my Bloglovnin' feed. WTF?! I don't know why this happens sometimes. Off to read your post.