A Tale of Two Scones...

If you're wondering where to get the best scone in town, just ask anyone who works at Fuel...and they'll tell you to march straight down the street to Alchemy Coffee House. I'm not taking anything personally here- Alchemy has the most delicious scones you've ever dreamed of, as well as fantastic coffee that is roasted in the store. They are what MY scones want to be when they grow up.

Our restaurant manager has gotten everyone hooked on them. You know it's going to be a good day when he pulls a scone or two out of his bag to share. They are crisp on the outside, tender on the inside, and usually still warm from the oven. If you'll be taking a trip to Alchemy, though, you should know the scones sell out fast, fast, fast! It's the early bird who gets served!

If you miss the morning rush at Alchemy, stop by Fuel for one of our scones? I've been working out the recipe; really, we've all been working on it- the pursuit of great scones has become a group effort around here! Although it can't possibly compete with our down-the-street neighbors, it did get the stamp of approval from our staff and customers. Crisp on the outside, tender on the inside, sweet OR savory; these scones make for an indulgent breakfast along with a cup of coffee or tea. I've included my basic recipes for both the sweet and savory versions. You get two recipes for the price of one and lots of different ideas for flavor combinations. My favorite combos are cherry white chocolate for the sweet and ham and guyere with basil for the savory. Be forewarned, though- making scones is a simple process, but certainly not for the faint of heart. Butter and cream are what give a scone it's characteristic texture and flavor, and there's just no way around it.Sweet Scones
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
4 ounces cold butter, cubed
3/4 cup heavy cream, plus more for brushing over the tops.
1 teaspoon vanilla extract
1 cup additional ingredients*
*Chocolate, dried fruit, nuts, or some combination of these items. I especially like:
White Chocolate Cherry Scones: 1/2 cup dried cherries and 1/2 cup white chocolate chips
Nutty Cranberry Orange Scones: 1/2 cup dried cranberries, 1/2 cup pecan pieces, plus 1 tsp. orange zest
Cinnamon Chocolate Scones: 1 cup chocolate chips plus 1/2 tsp. cinnamon
Apricot Scones: 1 cup chopped dried apricots plus 1 tsp. lemon zest
Etc., etc., etc.Savory Scones
Ingredients:
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
2 ounces cold butter, cubed
1 cup coarsely grated cheese (gruyere, cheddar, pepper jack, etc.)
1 cup heavy cream, plus more for brushing over the tops.
1 cup additional ingredients*
*I especially like:
Ham and Gruyere Scones: 1/2 c. cooked, cubed ham, 1/4 c. chiffonade of basil, 1/4 c. chopped scallions with gruyere.
Bacon Cheddar Scallion Scones: 1/2 c. cooked, crumbled bacon, 1/2 c. chopped scallions with cheddar.
Southwestern Scones: 1/2 c. cooked, crumbled bacon, 1/2 cup. chopped green peppers with pepper jack. Throw in a little minced cilantro for good measure! Directions:
1. Preheat oven to 425 degrees.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, sift together the dry ingredients: flour, baking powder, salt, (and sugar for the sweet scones).
4. Cut the cold, cubed butter into this mixture until butter is pea-sized and mixture is crumbly.
5. Stir in the additional ingredients- sweet or savory according to your preference!
6. Pour the cream (and vanilla for the sweet scones) into the flour-butter mixture and stir until just combined. You may not need all of the cream, just enough so that the dough comes together. Do not over stir. This will cause the scones to be tough.
7. Bring the dough together and flatten into a disk.
8. Cut the disk into wedges and arrange on baking sheet, giving each scone room to rise as it bakes.
9. Brush the tops and sides of each scone with heavy cream.
10. Bake until puffed and golden brown, about 22 minutes.
11. Cool the scones on a cooling rack.