I never used to love scones. They always looked so bland sitting on the tray of continental breakfast pastries that I never gave them a second glance as I reached for an apple Danish or blueberry streusel muffin—poor dry, dusty hockey pucks!
Then a few years ago, I had my conversion moment. It happened during one of my friend’s weekly movie nights. We had all just settled down for the opening sequence of Singin’ in the Rain when she brought out a tray of scones—warm, buttery, fragrant scones that resembled their hotel counterparts about as much as Dobby looks like Hagrid. The heavens parted, choirs sang, and Gene Kelly stepped right out of the screen to claim the first one. For the rest of the movie, which I was watching for the first time, we hummed and sang and made up the words and munched on another melting scone, and yet another.
Since then, I’ve been experimenting with no end of scone recipes. Oftentimes I’ll polish off an entire batch for the week’s breakfast without finding the time to photograph them—whoops!—but then at a recent Friendsgiving dinner, I had a fun conversation with my UK friend about the British naming of baked goods, which rekindled my dormant scone fanaticism…
From what I gathered, British cookies correspond with a very specific type of American cookies (your traditional round baked cookie, e.g. chocolate chip “cookies”), whereas everything else sweet falls under the category of the British “biscuit.” Of course, this begged the question of what the American biscuit—the fluffy, buttery kind eaten with jam and butter—was named, to which he pleasantly replied: “Those are sort of like scones, I think!”
(Which is about the most adorably British thing that any Englishperson could utter, by the way! Just FYI.)
Of course, being the slightly obsessive-personality-disordered individual that I am, “scone” was a trigger word, and I immediately went home that night and whipped myself up a batch so that I could hoard them for the coming week.… Read more