I had a dream.... yes, a dream
I dreamed that someone gave me a scone. Now I know that doesn't sound very exciting. It it really shouldn't be, I don't even particularly like scones, but this one was different.
This one was the most amazing scone I have ever tasted! It was buttery and flaky and just melted in my mouth. It was perfect.
The person who gave it to me asked if I wanted the recipe and I, of course, said yes!
Just as I was being handed the recipe, I woke up. I was devastated! I tried to go back to sleep, but couldn't. Visions of that perfect scone have haunted me ever since...
Months later, I was reading A Study in Darkness (The Baskerville Affair #2) by Emma Jane Holloway (read my review of the book here), I came across this passage
So that's what it took to make the best scones ever; MAGIC!
But where was I ever going to find baking magic? Only in my dreams...
but also in books!
Introducing Brownies and Broomsticks (A Magical Bakery Mystery #1) by Bailey Cates.
Why yes, this is a book about baking magic! And not only that, it confirmed my suspicions about magical scones! YAY!
This is one of those great books that not only is fun to read (see my review of the book here), but has recipes in it. And you better believe that it has the scone recipe in it! So, of course, I had to try it out
2 1/4 cups all purpose flour
1 tsbs baking powder
1/2 tsp salt
1 tsp dried sage
6 tbsp butter, cut into 1-inch pieces and chilled in the freezer for 15 minutes
2/3 cup of cheddar cheese, grated
1/2 cup milk
Preheat oven to 400'
Set aside 1/4 cup of flour in a small bowl. In a medium bowl combine 2 cups of flour, baking powder, salt and sage.
Add chilled butter and cut into flour by rubbing with your fingers or using a pastry blender until the consistency of rough cornmeal.
Add the grated cheddar to the 1/4 cup of flour and toss to coat.
Shake to remove excess flour and add to pastry mixture, tossing with your hands to evenly distribute the cheese.
Whisk together egg and milk. Add to flour mixture, stirring lightly with a fork until ingredients are moistened and just hold together.
Trasfer ti a lightly floured surface and knead twenty times. Add more flour to the surface if needed. Pat into an 8-inch circle, slightly higher in the center than on the edges.
Using a very sharp knife, cut eight equal wedges. Place scones on baking sheet lined with parchment paper, slightly apart from one another.
Bake for 12-14 minutes until golden brown.
Although these scones were delicious, they were not magical. I will have to work on that for next time. Until then, I'm off to look for more magical scone recipes.