I don’t know about you, but I LOVE a good scone. And, making good ones is a bit of an art. Scones should be dense, but fluffy on the inside – am I right?!
Enter AOM’s girls’ weekend trip in Columbus, and our stop at The Franklin Conservatory. Inside the Conservatory, they had a neat cafe where we decided to have lunch. The Blueberry, Dried Cherry, Pecan Scones (with a brandy orange glaze, no less), were to die for! Cindy, Jo and I were all in scone heaven! I went to compliment the chef, Stephanie, and on a whim, asked if she’d be willing to share her recipe – not just with me, but with you, our readers too. Thankfully, she agreed! 🙂
Chef Steph’s Scone Recipe
These are by far the best – and easiest scones I’ve ever made! Chef Stephanie uses this basic mix for all their scones, and then checks what’s in the pantry ever morning in the way of garnishes, and throws a combination of things into the mix. Simply Genius!
Yield: At least 12 good-sized scones.
Basic Mix Ingredients:
4 C. flour
1 C. sugar
2 tsp. baking soda
1/2 tsp. salt
1 pint heavy cream
It’s all up to you! Simply add about 1 1/3 cups total of the following:
fresh or dried fruit (blueberries, raspberries, blackberries, and/or dried fruits cranberries, raisins, currants, cherries, etc…) and/or nuts (pecans, walnuts, etc.) or even chocolate.
- Mix together the dry ingredients.
- Add the garnishes of your choice
- Stir well to evenly distribute.
- Add the heavy cream, and mix gently with a spatula. The dough should be firm, and slightly dry.
- Line a cookie sheet with parchment paper.
- Scoop dough using an ice cream scoop onto the cookie sheet.
- Bake at 325 for 30 minutes until set and slightly golden brown on top.
- Once cooled, top with a glaze if you like – just mix confectioners sugar and a little orange juice or milk to a thin frosting or glaze consistency (use about a cup of confectioners sugar to a tablespoon or 2 of liquid. Adjust amounts from there to get the right consistency).
Thank you, Chef Steph, for sharing this wonderful recipe. We’ll all be sure to visit your cafe on our next trip to Columbus! 🙂