I’m sitting here on this beautiful Sunday morning eating the best scone I’ve ever made in my life. Days like this are bittersweet. On one hand, there’s almost nothing better than a lazy Sunday morning spent baking and lounging in my pajamas. But what’s the fun in eating such a wonderful treat, when there’s no one to share it with?
So, as as soon as I’m done writing this, I’m heading out to deliver a few scones to my friend Caron who lives nearby. And my sister, who is coming over this afternoon, will get the rest. My husband will be home in a few days, but scones are always best eaten on the day they are made. I’ll just have to make a new batch for him next Sunday!
Scones are simple to make, especially if you already know how to make biscuits from scratch. The key is to keep the ingredients cold and work quickly. Read completely through the recipe before starting and make sure you have all your ingredients and tools ready and nearby. And make sure you start preheating the oven as soon as you start thinking about making these.
For those of you who have never made scones or biscuits from scratch before, you can read a more detailed account of the process, with photos, at How to Make the Best Buttermilk Biscuits from Scratch. Although the recipe is not identical, the process is the same. Scones are simply a lightly sweetened biscuit.
If you like this recipe, you might also like to try my Apricot Cream Scones.
For those of you just tuning in this month, I’m happy to say that I’m participating in the National Blog Posting Month challenge. For this year’s edition of NaBloPoMo, I’ve pledged to post a new recipe every single day for the month of November. If you don’t want to miss a recipe, sign up to receive my recipes by e-mail. You’ll only receive an e-mail when I write a new blog post, and your e-mail address will not be used for any other purpose. Interested? Sign up now!