English Style Scones

To this day, if you go to my childhood home and open up the refrigerator, you will find bags of scones in there, made by a bakery called Sconehenge. Located in Berkeley, California, I devoured these absurdly delicious scones all throughout my childhood.

My dad still has access to these scones since he lives in the Bay Area, but it has been 11 years since I lived in California.

As in, my enjoyment of them has been limited to brief Christmas and summer visits.

I remember a few years ago I tried to recreate these scones, and searched the internet endlessly with phrases like “Sconehenge recipe,” Sconehenge copycat recipe” and “how to make Sconehenge scones.”

Nothing came up. It made me crazy!!! I couldn’t figure out how these scones were so different…soft, fluffy, pillows of wonder.

The mystery was finally solved when I went to England last month and tasted an English Style Scone.

I took one bite and thought, THIS TASTES LIKE SCONEHENGE!

Ingredients

• For the Scones:
• 2 cups all-purpose flour (10 ounces by weight)
• 4 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 6 tbsp unsalted butter at room temperature
• 2/3 cup whole milk
• 1 large egg

Instructions

1. Preheat the oven to 425 degrees F.
2. In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.
3. Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.
4. ......................................

for full recipes please see : www.fifteenspatulas.com

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