I didn’t grow up with scones. They were never in our house growing up and it certainly wasn’t any kind of a holiday tradition for me.

I was doing some music workshops in the Seattle area and I was staying with Dave Cross and his family. One morning, I came down the stairs to the smell of brewed coffee and freshly baked scones. These scones were light and incredibly delicious. Dave was kind enough to share his recipe with me. 

The following Thanksgiving, I started my morning by brewing a pot of coffee, turning on the stereo with Take 6 “He is Christmas”, and making these scones. They marking the beginning of my holiday season for years. I’m not into baking a bunch of holiday treats, but the scones have been my thing. Moving to Denmark has changed that a bit. Now, I’m usually on the road over Thanksgiving. I just don’t have the time to make them. This week, though, I pulled out the recipe again and made a batch. It was meditative and wonderful. 

Thank you Dave, for sharing your recipe and your friendship. For the rest of you, enjoy!

Do you have a favorite recipe that you’ve inherited from a friend? Do you have a favorite memory of that recipe with them? Share it in the comments area below.

scones

Yields1 Serving

 2 cups Flour
 1 tbsp Baking Powder (plus 1 tsp)
 2 tsp Sugar
 ½ tsp Cream of Tartar
 ¼ tsp Salt
 ½ cup Butter (115g)
 1 Egg
  cup milk
 ½ tsp vanilla extract
Variation Options:
 Zest of lemon
 Chopped apple with cinnamon
 Pecans & chopped pears
 Coconut & almonds
 Peaches, berries, etc.
Glaze:
 ½ cup Powdered Sugar
 Milk
 Flavoring (ie. almond extract) optional

1

*TIP: Cut up your butter and put it in the freezer for about 10 minutes before you start anything else. It is much easier to cut the butter into the dry ingredients and it makes a better crumb.

2

Preheat your oven to 400F / 200C.

3

Combine flour, baking powder, sugar, salt, and cream of tartar. Cut in butter until fine crumbs.

4

In another bowl, beat egg slightly. Add milk and vanilla extract. Mix into flour to form dough. Gather the dough into a ball and knead lightly on a floured surface - just enough (4 times) so the dough has a smooth surface.

5

Gently work in your "variation". (I used frozen blueberries my first time.) Shape the dough into a circle about 1/2 inch thick. Cut it into wedges and put it on a baking sheet.

6

Bake at 400F / 200C for 10 minutes. If you're making the apple variation, cut your temperature to 350F / 160C and add more time.

7

Make your glaze: Stir your powdered sugar with a touch of milk and flavoring of your choice. Be careful as you add the liquid as the sugar becomes liquid fast. Mix it to your desired consistency.

When the scones come out of the oven, let them cool a little and then drizzle the glaze over the tops.

Ingredients

 2 cups Flour
 1 tbsp Baking Powder (plus 1 tsp)
 2 tsp Sugar
 ½ tsp Cream of Tartar
 ¼ tsp Salt
 ½ cup Butter (115g)
 1 Egg
  cup milk
 ½ tsp vanilla extract
Variation Options:
 Zest of lemon
 Chopped apple with cinnamon
 Pecans & chopped pears
 Coconut & almonds
 Peaches, berries, etc.
Glaze:
 ½ cup Powdered Sugar
 Milk
 Flavoring (ie. almond extract) optional

Directions

1

*TIP: Cut up your butter and put it in the freezer for about 10 minutes before you start anything else. It is much easier to cut the butter into the dry ingredients and it makes a better crumb.

2

Preheat your oven to 400F / 200C.

3

Combine flour, baking powder, sugar, salt, and cream of tartar. Cut in butter until fine crumbs.

4

In another bowl, beat egg slightly. Add milk and vanilla extract. Mix into flour to form dough. Gather the dough into a ball and knead lightly on a floured surface - just enough (4 times) so the dough has a smooth surface.

5

Gently work in your "variation". (I used frozen blueberries my first time.) Shape the dough into a circle about 1/2 inch thick. Cut it into wedges and put it on a baking sheet.

6

Bake at 400F / 200C for 10 minutes. If you're making the apple variation, cut your temperature to 350F / 160C and add more time.

7

Make your glaze: Stir your powdered sugar with a touch of milk and flavoring of your choice. Be careful as you add the liquid as the sugar becomes liquid fast. Mix it to your desired consistency.

When the scones come out of the oven, let them cool a little and then drizzle the glaze over the tops.

Dave Cross’ Scones

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