A mini-batch of The Violet Bakery Scone. As part of my delve into biscuits and scones, I made one-quarter of the Saveur recipe, which yielded 4 big scones.
Touted as a hybrid between English and American scones, I found The Violet Bakery Scone to be lovely. Definitely on the English side, and certainly more scone than biscuit. Visually, I love how they puffed and domed. The texture was crumb-like. The flavor creamy, and not too sweet. They are a perfect vehicle for jam (today’s selection included apple, blackberry and sour cherry). I’m glad I found the recipe and will make them again.
I ran across an interesting comparison of scone recipes here. As I muddle down the rabbit hole of scones, I found some of the data interesting and insightful.
Note: Unless it’s a special occasion, I no longer have the heart to cut biscuit or scone dough into rounds. I hate wasting all the scrap, and a second handling never yields a result as good as the first.
