These delicious scones are perfect for breakfast.
Adapted from Once Upon a Tart
The dough for these scones is on the dry side, thus they hold a nice, straight-sided shaped when baked, like traditional English scones. The trick to flaky, delicate scones is similar to that of pie dough: work quickly as soon as the butter is out of the fridge, keep the butter and the other ingredients cold, and work the dough as little as possible.
These scones are not overly sweet, and they make a nice foil for some clotted cream or crème fraîche and a drizzle of honey, jam or marmalade.
I realize that there are caraway haters out there, and if you are one of them, I won't judge you too much if you decide to omit the seeds; the scones will still be hearty and full-flavored. But know that the small quantity imparts a subtle taste that most people won't readily recognize (and one that I happen to adore).
Though the original recipe calls for buttermilk, I used 1/2 cup of heavy cream that had just begun to turn sour mixed with 1/2 cup of buttermilk. Scones can be made with whole milk, half and half, plain yogurt, crème fraîche, or any combination thereof, so feel free to experiment based on what you have handy. The richer the dairy, the more moist and tender your scones will be, though the amount it takes to moisten the dough may vary.
This makes a rather large batch of scones, so feel free to halve the recipe. Do bear in mind that the scones not only make excellent gifts for a neighbor or yoga teacher, but they also keep well, sealed, at room temperature for several days, or double-bagged and frozen for a month or so; re-heat in a 350º oven until warmed through for freshly-baked flavor.
Nutritional values are based on one of fifteen scones.