I found this scone recipe while perusing Food TV Magazine, and in an attempt to avoid housework, I went straight to the kitchen to make a batch. Somewhere along the way I realized a) I had no business making scones at that moment and b) we didn’t have any butter. So I finished mixing the dry ingredients and stuck them in the freezer. This morning, butter supply replenished, I decided make Fuzz a quick batch of scones before she woke up and reached for the dry ingredients in the freezer.
I guess all the “making ahead” and “halving” distracted me from just how much butter was actually in the recipe, and it wasn’t until the scones were in the oven and I’d had a cup of coffee that I realized each scone had more fat than your average glazed doughnut. Rather than feel guilty for serving something so unhealthy for breakfast or feel guilty about throwing the whole batch out, I halved the scones with a knife and served them in small portions. They were ethereally light textured from all the butter, and the butter flavor was wonderful with the maple. I’m not sure I’d make these again for breakfast, but they were delicious and I might make them as a special treat.
Ina’s recipe is for circles. I made mine as triangles. Recipe Here