Learning Not to Scorn the Scone

Then I made the Chocolate Chip Scones from Cooking Light last month and my world changed. I love scones. Real scones. Not those thumbprint things up above. I love the mounds of fluffy, light dough with bits of goodness tucked inside. I love them. I loved the use of the baking mix for the scones. I don't think it saves any time, but it works well. And, it's easy to change up.


I'm not a chocolate fan, as many know, so after making the magazine's recipe, I went to work and started coming up with a few of my own. The latest version is a simple lemon cranberry scone. I used the same recipe as the chocolate chip ones, except that I omitted the cinnamon and added the zest of a lemon instead. I also switched out the chocolate chips and currants for chopped cranberries. The glaze is confectioners' sugar with lemon juice. They are absolutely fantastic. I love them.

Does it seem a bit over-the-top to go from never having had a scone to making batch after batch in the span of a month? It hasn't stopped. I am quickly becoming a sconeaholic. I seek them out. No, I don't eat them with tea. I eat them with coffee; in a big 'ole mug. I collect mugs. The one above was used for Valentine's Day. I have one for just about every holiday and season. Mugs and scones like this go together. I've yet to make their sissy triangular cousin, but I'm sure it'll happen soon enough.


Today I found another scone. I found this one to make Hubby happy. He loves butterscotch. Bon Appetit has a Butterscotch Drop Scone recipe. Don't those look heavenly? You should smell them while they're cooking. Hyperventilating is a definite possibility. The good man was actually hanging over my shoulder as I took them out of the oven and he popped on in his mouth while it was still nice and warm. The verdict? Major yum. (See, I do own a tea cup. The fact that it has four tiny wren eggs in it and has for years means nothing.)

These are light, airy, full of wonderful flavor and absolutely delicious. At first I thought they should have some kind of drizzle on them, but the butterscotch chips are so sweet and make the scone so rich that it be impossible to eat if anything else was added to it. They're perfect as is.

My scone fascination has just started and I'm excited to see how far it takes me. If you have a favorite scone recipe, please share the link in the comment section. I want to try them all.

Butterscotch Drop Scones
from Bon Appetit


2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup butterscotch chips (about 6 ounces)
1/2 cup (or more) chilled whipping cream
1 large egg

Preheat oven to 400°F.

In a medium bowl, sift the flour, brown sugar, baking powder, and salt. Add the butter. Using a fork, combine the butter with the dry ingredients until coarse meal forms. Add the chips. In a small bowl, whisk 1/2 cup cream and egg to blend.

Pour the cream mixture into the bowl with the dry ingredients, gently mixing with a fork until the dough comes together in moist clumps. If needed, add more cream by teaspoonfuls. Drop dough by 1/4 cupfuls onto large rimmed baking sheet. Bake until golden brown, about 20 minutes.