My dad has a strange yet convenient obsession with bakeries. This odd trait is something he's developed over the years and has led to his active mission of finding the best bakery in town. When we travel we will seek out good bakeries even if they are a bit out of the way, and it's yielded some delicious finds. At home in San Francisco we're huge fans of b patisserie or if we are visiting down in Santa Ynez the discovery of the Bakers Table was essential. To further complicate his search, he's also broken the bakeries down into a definitive list of "Best Croissant" "Best Ham & Cheese Croissant" "Best Coffee" etc... in each of these locations. One of the most elusive and highly sought after titles is that of "Best Scone." Currently in San Francisco Fillmore Bakeshop reigns supreme but in the Santa Ynez valley it's Bakers Table followed closely by Bobs Well Bread.
Now while there are shops that offer a great selection of scones in the areas we frequent, my dad also wanted to master the at home recipe. While this is still a work in progress it's very good and can be easily changed into a savory scone (post to come). Check it out, bake it, let us know what you think!
2 cups flour
1/3 cup sugar
2 1/2 tsp baking powder
1 tsp salt
1 cube unsalted butter
1 cup heavy whipping cream
1 1/2 tsp vanilla
1 cup of blueberries
In a large bowl, add flour, sugar, baking powder and salt in a bowl. Mix ingredients well.
Grate 1 cube of unsalted butter (use cheese grater) and add to dry ingredient bowl above.
Add Blueberries into dry ingredient bowl above.
In a separate small bowl, add heavy whipping cream, egg, and vanilla and mix together.
Slowly add the wet ingredients from the small bowl into the dry ingredients in the large bowl. Stir in by hand until ingredients come together to form a moist dough ball. If necessary, add additional whipping cream. Gently divide dough ball into small "hamburger patty" size portions and put onto greased baking pan.
Place the baking pan with scones in refrigerator for 20 minutes so that dough can chill, then remove pan and place into a 400 degree oven. Scones will take between 20-26 minutes to bake.
Will make between 6-8 scones.
Note: You can use this recipe with a variety of fruit. If you want to make Savory scones instead of sweet, reduce the amount of sugar from 1/2 cup to 2 Tablespoons, and replace fruit with 1 cup of savory ingredients - extra sharp cheddar, goat cheese, bacon, etc...