Scones & Snow

Last Friday, I had a snow day.  I assumed my chances of having a snow day as an adult were non-existent given that I am not a teacher (and I can walk to work), but I was proved wrong.    


My office was closed because we had a 24-hour blizzard in Denver on Friday.  It was so lovely to work at our dining room table while the snow fell outside, to enjoy multiple cups of my new favorite tea (thanks, M), to watch our new family member, Forest, staring out the window, mesmerized by the fluttering flakes, and to run at dusk with Rob through freshly fallen, untouched snow drifts.  I find snow so peaceful.

With the office closed and the morning stretching ahead of me, I did the obvious - make scones!  I'd pinned a simple scone recipe from Saveur a few weeks ago and wanted to make a batch to serve with the countless jars of jam I have stored away.  My mom is a master jam maker but I find that it is impossible to consume at the rate at which she creates.  Because these scones have no added flavor (e.g., berries, nuts, extracts), they are the perfect vehicle for jams and jellies or to be made into a tasty breakfast sandwich.  I enjoyed mine with homemade elderberry jam.  The best thing about these scones (other than that they are delicious)?  They come together in one bowl in a matter of minutes.  Quick and limited dishes? Yes, please.



Yield = 16 scones

Recipe from Saveur


5 cups flour

½ cup sugar

5 tsp. baking powder

2½ tsp. kosher salt

14 tbsp. unsalted butter, cubed and chilled

2 cups whole milk* 


Preheat the oven to 450°.  Whisk together flour, sugar, baking powder, and salt in a bowl.  Add butter and rub into dry ingredients with your fingers until pea-size crumbles form or combine on low speed in a stand mixer.  Stir in milk until dough forms or use stand mixer to mix milk in only until dough forms.  

Transfer dough to a heavily floured work surface and pat into a 12″ × 12″, l″-thick square (in an ideal world, you'd make a square; however, I made more of a 9" x 11" rectangle-ish shape... close enough).  Cut the dough into 16 smaller squares.  Using a floured metal spatula, transfer squares to a parchment paper-lined baking sheet.  Bake scones until golden brown, about 25 minutes.  Serve warm with butter, jam, and clotted cream.

Remember that you can always freeze the cut scones prior to baking and bake them off as needed (I did this with half the recipe).  Just separate the scones with a square of parchment paper and freeze in a Ziploc bag.

* I used whole milk because I had some available.  I have yet to try this recipe with skim milk or 2% milk, but when I do, I'll update this post as to how the scones turn out.  If anyone tries this with other milk, please let me know.

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