The first time I made scones I was in 10th grade. I made them for Easter brunch with my family. Every holiday I brought a dish for the bunch, I loved to cook, and was good at it. But I couldn't bake unless it came from a box, or was my Famous Lemon Bars. I usually brought Lemon Bars to Easter, but I was burnt out after having made 6 batches that week for other people's families, and a bake sale. So when it came time to make my own batch I was over zesting, and squeezing lemons, and just wanted something easy. I had watched Ina make scones on the Food Network many a late night, and thought that making my own would be easy, impressive, and delicious. I heard her warnings about mixing gently, and how most people don't like scones because they're dry and hard, but I wasn't worried. I was a cooking goddess at the ripe age of 15.
Verdict? My scones were nast. Just like Ina said they'd be if I wasn't careful. Hard, dry, crumbly, and flavorless. Instead of lemons bars for dessert that Easter Sunday, I got a big ol' slice of humble pie.
I haven't made scones since.
That is, until yesterday.... I made Jacob's Famous Strawberry Shortcake Scones. And let me tell you, all the hype, about his scones, it's all true! These were amazing! Best scones I have EVER tasted! And I've eaten a lot! My own scone flop has sent me in a tizzy to find a flavorful, moist, tender scone, every coffee shop, bakery, cafe, "I'll take a donut, oh.. and a scone, please!" None stack up to these! A gentle lemon flavor, chewy strawberry bits, a slight crunch from strawberry seeds, buttery flaky dough, moist, tender crumb, thick luscious glaze! Oh. My. Lanta. Please, please, please make these. They may seem a little labor intensive but most of it is waiting time. They really are easy, and well worth forgetting every dry scone you have every tasted. I made half a batch (roughly 12 scones), and only baked off half of those (froze the rest), and they are gone. 6 fluffy, tender, buttery, sweet, delicious scone, gone. If I weren't going out of town tomorrow morning I would bake off the rest now. Instead, I will go into every coffee shop, bakery, cafe, and grocery store and tell them that their scones aren't as delicious as mine (er... Jacob's) and snicker
Adapted From: Jacob's Kitchen
Makes 24 Scones
4 cups AP Flour
1/2 cup granulated sugar
2 Tblsp baking powder
1 tsp salt
3 sticks cold butter, diced
1 cup cold heavy cream
2 tsp pure vanilla extract
2 tsp lemon zest
1 1/2 cup diced dried strawberries
3 cups powdered sugar, sifted
1/2 cup heavy cream
2 tsp pure vanilla extract
2 Tblsp lemon juice
-In a large measuring cup measure heavy cream, beat eggs into cream, and add zest, vanilla extract, and strawberries, combine, cover and refrigerate for 30 minutes
- In a large mixing bowl combine flour, sugar, baking powder, and salt.
- Cut the butter into the flour mixture, until the texture resembles coarse meal.
- Add wet mixture and very gently stir until just barely combined
- Dump out onto a floured board and shape into a rectangle, roll it out to 1/2 inch thickness and then fold over in thirds. Roll out again, and fold in thirds. Repeat this once more
- After the final fold roll the rectangle out to 1 inch thickness. And cut in desired shape, you can use a biscuit cutter, or cut into squares, then triangles, and then smaller triangles
- Place the cut scones on a parchment lined baking sheet and chill in fridge for 1 hour (in the meantime clean up)
-Preheat oven to 400*
- Brush the chilled scones with a beaten egg (if not using glaze sprinkle with turbinado sugar)
- Bake for 15-18 minutes, until golden brown, and when nudged move as a cohesive unit
- While the scones are baking mix your glaze. In a large bowl combine sugar, vanilla, lemon juice, and half the cream, whisk, slowly add more cream while mixing to achieve desired consistency
- While the scones are just warm enough to touch begin glazing. You can dunk the tops in the glaze to completely cover, drizzle glaze over scones, or spoon glaze on top
- Let stand for 30 minutes for the glaze to firm up, and enjoy!
Drown 'em in glaze. You won't be sorry.