When I worked at the bakery we made the pastries for some local coffee shops. I was never fond of scones but this bakery did them right. They were amazing. Because they were so good, I was making large batches of scones 2 days a week for the coffee shops. I was a little too honest to steal the recipe from the bakery when I left which I totally regret now. I was hoping that this recipe could compare.
The Verdict: Wahhhhwaaaa. Ok, that’s a little dramatic. This recipe makes your classic scone which is the equivalent of shortbread. A giant triangle of shortbread. It wasn’t as dry as most but not as moist. The flavor was also very subtle. In the recipe it calls for ginger, doesn’t say if it’s powdered or microplaned or if it’s just a giant chunk. I went for the microplane approach. The lemon in the recipe is just lemon zest so between the lemon and the ginger it had just a hint of lemonish flavor. I didn’t like the way that it was so subtle so I made a glaze with lemon juice and powdered sugar.
Tips for Next Time: I’m going to keep looking for the perfect scone recipe which might be my equivalent of a unicorn.
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