Does anyone actually like scones?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Cook’s Illustrated cream scones are so worth making. They’re wonderful! I make them at least once a month. More in the fall and winter and always on snow days.

If you’d share this recipe, we’d be forever grateful.

Yes, please share! I will make them a snow day tradition if you do! (If we ever get snow again here)

[Anonymous]

I am not the previous CI cream scone poster but I have regularly made these cream scones published in Bon Appetit years ago. Easy, solid recipe that lends itself well to substitutions to change up the flavor. If you want cream scones this is a good choice.

https://www.epicurious.com/recipes/food/views/lemon-cream-scones-1923/amp

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’m British, and this discussion is confusing to me because I had thought that the things called scones here were just an entirely different baked good to the English scones I’m used to. Not trying to be like an English scone, just a totally different thing. Like what you call biscuit and what I call biscuit are completely different and not trying to be the same thing at all. Actually, now I think about it, an American biscuit is probably closer to an english scone.

English scone = American biscuit
English biscuit = American cookie
English flapjack = American variation of coffee cake
American pancakes (sometimes called flapjacks) = English what?
Starbucks scone = hockey puck!

You're right, except American biscuits traditionally involve lard or shortening along with milk or buttermilk and baking power (the upper midwest version I grew up with did not use buttermilk--and I faintly remember eating them sometimes with Karo white syrup, probably a holdover from my mother's Depression farm childhood).

It would have been fun if your list had at some point managed to loop around--but the explanation of English flapjacks was new to me!

[Anonymous]

I am on team scones.

American scones are terrible. European scones are unbelievably delicious.

Most recently in Ireland, you could literally stop at a gas station and get unbelievable, fresh scones that are far superior to anything I have had here. Same for England.

[Anonymous]

Anonymous wrote:I love a good scone. I hate a bad scone. Most scones you can get at Starbucks or the grocery store are bad scones.

This. They don't stay fresh long, either. You really need to make them yourself or get them at a bakery the day they are made. Forget the ones at a grocery store or Starbucks. Hockey pucks, for sure!

[Anonymous]

Well, watched another episode of GBBS, and it was pudding! Except it is not pudding, it is cake with some jelly. Russian contestant left, she likely had no idea what this was, just like I didn't. There was no pudding in sight!

[Anonymous]

“Pudding” can be generally used as a synonym for dessert. But also for a specific type of dessert, which is nothing like American pudding which is more what Brits would consider custard.

[Anonymous]

If I'm going to eat 400-500 empty calories, I'd rather have a good fresh French pastry.

[Anonymous]

Find or make maple scones. They're very un-scone like.

[Anonymous]

Anonymous wrote:I’m open-minded, please tell me what if anything I’m missing about scones. I drink coffee or tea daily, sometimes both. Scones are just dry biscuits, usually with fruit in it? You have to take a bite and gulp it with coffee to get it down. They look pretty and elegant, but they’re gross, right? Are they just carried at every coffee shop and bakery because you can’t really tell when they’re stale - dry is dry?

I also find them to be dry biscuits with the various mix-ins not helping much. Unfortunately, they are a good friend’s “specialty” and she constantly serves them or gifts them.

[Anonymous]

I had what I'd bet is considered a great scone today from a terrific local bakery. I was wholly unimpressed. Way too many calories for something so totally unsatisfying.

[Anonymous]

Going by this thread, they're a subpar pastry used as a vessel to humble brag about how well-traveled you are. lol

[Anonymous]

Anonymous wrote:Going by this thread, they're a subpar pastry used as a vessel to humble brag about how well-traveled you are. lol

Just getting caught up in this thread - don't let the insecure travelers scare you away from scones. They are delicious! I just had the best scone of my life at 'Livin' the Pie Life' in Arlington! The only place I've ever had a scone (outside of my kitchen) is at a bakery. I wouldn't trust a scone from a grocery store shelf - sounds gross and full of preservatives.

Team Scone!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Going by this thread, they're a subpar pastry used as a vessel to humble brag about how well-traveled you are. lol

Just getting caught up in this thread - don't let the insecure travelers scare you away from scones. They are delicious! I just had the best scone of my life at 'Livin' the Pie Life' in Arlington! The only place I've ever had a scone (outside of my kitchen) is at a bakery. I wouldn't trust a scone from a grocery store shelf - sounds gross and full of preservatives.

Team Scone!

I’m a very adventurous traveler and omnivore. Most scones outside of Britain just suck. A few in Britain are survivable. There are probably some moist and delicious ones to be had in the States, but I haven’t found them.

[Anonymous]

The American scones I like (praline from Bayou Bakery, coconut pecan from Best Buns, and before Breadline was bought out, their ginger-cherry) don't lend themselves to the cream and jam treatment because they're already sweet and flavored.

When I make scones at home, I use this recipe:
https://www.foodwine.com/food/pasta/2000/0600/scones.html

A PP posted something like this, but with way more sugar and too much dried fruit.