Signature strength #1

While on a mini vacation at the beach, I've been taking every opportunity to exercise my top signature strength (appreciation of beauty and excellence). This evening was especially fruitful. Before Mom and I started on making potato pasta for dinner, we enjoyed this amazing sunset over the Sound:

After the show was over, I ran down to collect some rosemary from the bush in front of the beach house and found these beautiful little flowers blooming all over the bush:

Then the scent of the rosemary permeated the whole house while the potatoes were roasting. My beauty tank is full for the night.

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I love scones. And I thought you did, too. But for whatever reason my existing scone recipe has only garnered a whopping total of 10 pageviews in the nearly five years since I posted it on Christmas morning back in 2015 (while you all were still sleeping). Scones are way too good to be so resoundingly ignored so I am trying again, this time with the simplest possible recipe. There is no cutting in butter, just mixing the dry ingredients and stirring in heavy cream to provide all the butterfat instead. Much easier but just as delicious. And a baked good with just a little over ¼ cup total of sugar—not bad for an occasional treat. Brad and Andi both said these are the best scones they've had. So I hope this version earns your attention more than my first go.

If you make scones with chocolate mixed in, the bits on the bottom can melt out and look burnt. Just trim the black edges with a sharp paring knife before serving.

Cream Scones

Adapted from The Art of Simple Food (2007) by Alice Waters

Time: ~33 minutes

Mix-ins are generally some combination of dried fruit, nuts, and/or chocolate bits. I made the scones pictured above with ⅓ cup (57 grams) good white chocolate chips (Trader Joe’s) and ⅓ cup (57 grams) chopped dried apricots. Other good combinations include ⅓ cup (57 grams) chopped dried figs or dates and ⅓ cup (35 grams) chopped pecans or walnuts. White chocolate chips or pecans would also go well with dried cranberries or cherries. Currants are another classic dried fruit in scones. But you can use any one item or combination you like.

Another classic variation is to add the grated zest of an orange or a lemon. If you’re doing that, try rubbing the zest and the sugar together before combining the dry ingredients in step 1 to really bring out the citrus flavor and scent.

If you want to make mini scones, divide the dough in half before forming it in step 4. Then cut each round into 6 small wedges.

240 grams (2 cups) all-purpose flour or whole-wheat pastry flour
50 grams (¼ cup) granulated white sugar
2½ teaspoons (10 grams) baking powder
½ teaspoon fine sea salt
⅔ cup mix-ins (see note)
310 grams (1⅓ cups) heavy cream, plus more for brushing
Turbinado (or other coarse) sugar for sprinkling

    1. Place a rack in the center of the oven; heat to 400 degrees. Line an 18-by-13-inch half-sheet pan with parchment paper or a silicone liner.
    2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in whatever mix-ins you’re using.
    3. Pour the cream over top of the dry ingredients. Using a silicone spatula, stir and mix until the dough just starts to come together; it will be sticky.
    4. Turn the dough out onto a lightly floured work surface. Knead briefly, just enough to bring the dough together completely. Pat into an 8-inch round about ¾-inch thick (see note). Using a bench scraper of a sharp knife, cut the round into 8 even wedges.

    5. Place the wedges about 1 inch apart on the baking sheet. Brush the top of each wedge with a little more cream, then sprinkle generously with turbinado sugar. Bake until golden brown and springy to the touch, 15 to 17 minutes. Serve warm.