I strolled through the (hot!) Seaside, FL Farmers Market a few weeks ago. One of the vendors offered scones, made from his Mother’s recipe.
They smelled faintly of lard, instantly triggering a memory of my Mom’s piecrust and biscuits.
They tasted of ‘just sweet enough,’ and were too easily consumed.
Today’s first attempt to recreate the Seaside scones: the dough was soft and fluffy; the scones tasted flat and too salty
Today’s second attempt – the scones were not exactly the same, but they were close enough to the Seaside scones that I can put to rest my obsession to recreate the brunch staple.
This recipe yields a scone studded with black specks of vanilla bean, reminiscent of dark broken sea shells in the sand, an overall tone as golden as the beach sunset, a texture light and fluffy as the bountiful clouds above the Gulf waters, a taste that just hints at sweetness, and a raw sugar crunch on the top reminiscent of the oyster shells in the sand on St George Island.
(adapted from here)
- 8 oz King Arthur all purpose flour
- 1 tablespoon baking powder
- 3 tablespoons vanilla bean sugar
- 1/4 teaspoon salt
- 5 tablespoons cubed cold butter
- 1 (scant) cup heavy whipping cream
- raw sugar for sprinkling
- Preheat oven to 425 degrees
- Combine flour, baking powder, vanilla sugar, and salt in bowl; whisk to combine
- Add cubed butter to flour mixture and rub into dry ingredients, lifting and dropping flour/butter mixture to aerate
- Make a well in the center of the flour/butter mixture
- Add about 3/4 cup of heavy cream.
- Stir gently with fork, just until mixed.
- Continue to add just enough cream to moisten all the dry ingredients; I used approximately 1 cup less 1 tablespoon
- Gently pour dough out of mixing bowl onto well floured surface
- Knead 3 or 4 turns
- Roll to 1 inch thickness
- Cut with well floured biscuit cutter
- Place on light color baking sheet (I greased with lard and did not use parchment paper–the scone bottoms were brown and crunchy)
- Refrigerate about 30 minutes (if time permits) while oven preheats
- Brush tops of scones with remaining cream; sprinkle with raw sugar
- Bake 10-12 minutes; mine were done in 10 minutes
- Cool 10 minutes on wire rack
- Enjoy! yield: approximately 8, 2-inch scones