This recipe looks amazing. In the past when I’ve made scones I’ve used a similar recipe from a Crabtree and Evelyn cookbook that I’ve had for ages. That recipe requires you to keep the butter cold throughout. I’d be interested to see how this compares, and if it can be done with gluten-free flour.
So funny, Jackie, the first thing I thought was ‘where’s the cold butter’? But it’s even easier to make with the melted butter. All my friends that are gf bakers love King Arthur flour, let me know how it goes.
Just found this--for some reason I missed it earlier! (Can't have that!) Perfect way to start 2022 with a window into your amazing kitchen and a great recipe for scones that I will definitely try as I'm a huge scone lover! I adore your stories, writing and recipes and look forward to your "time travel" into more recent decades.
Welcome back, Jolene! This recipe reminds me of the one for "old fashioned cream scones" in the Sunset Cook Book of Breads (circa 1973). It's the first scone recipe I ever made and it's still my favorite. It has both cream and butter (though the butter is not melted as in this recipe). I'm so glad I still have my mom's book--one of the old paperbacks in the Sunset series. I love your kitchen--that green clock and those butter-colored cabinets. Looking forward to all your vintage recipes in the year ahead. xx
So glad you're back from your break, Jolene -- I missed seeing you in my inbox. (And I never tire of seeing your infinitely adorable little kitchen.)
Also, it makes me feel better to know you went to cooking school. Here I was thinking you were baking up all these amazing, delicious things with the same level of knowledge as, well, me 😂
In other news I’ve been thinking a lot about tomato soup cake recently and curious if you’ve made it? I’ve read it was a depression era recipe and it kind of makes sense, but frankly I also love the “Huh?” factor.
Paul Hollywood's slightly insane recipe makes the best scones ever, despite being totally counterintuitive. I have a basic objection to American scone recipes that's entirely chauvinistic, but I may give these a go...
I was just thinking ELOISE!!!! as I was reading. Yes! So good to have you back from your holidays--I hope they were most excellent and relaxing. I have somehow missed that you live in a former HOTEL! Thank you for the recipe--I will try. Wishing you the Best in '22, Jolene!
When it comes to hotels, it's seen very differently depending on your income. Rich people who live in a hotel are eccentric. Poor people living in a hotel are homeless.
Your story about living in a former residential hotel reminded me that in the late 1980s, I lived in a then residential hotel on Chestnut right behind Water Tower Place. They still had the phone booth off the lobby where you could make phone calls and the desk clerk still served as switchboard operator and provided the mail. I visited Chicago several years ago and that hotel is now apparently upscale apartments, albeit very small ones.
Hi Rick, I know exactly the building you’re taking about (I think) it was the Seneca Hotel. I’ve only lived in Chicago for 5 years, and I haven’t been in that building, but if it’s the one I’m thinking of it’s got a restaurant on the ground floor?
Hi, Amy! It’s so easy! I would add some dried fruit and if making plain, definitely some jam - there is no sugar in the recipe except for a sprinkle on top (or, a little bit for the fruit version) 🤗
This recipe looks amazing. In the past when I’ve made scones I’ve used a similar recipe from a Crabtree and Evelyn cookbook that I’ve had for ages. That recipe requires you to keep the butter cold throughout. I’d be interested to see how this compares, and if it can be done with gluten-free flour.
So funny, Jackie, the first thing I thought was ‘where’s the cold butter’? But it’s even easier to make with the melted butter. All my friends that are gf bakers love King Arthur flour, let me know how it goes.
Yeah I love KA flour. I made the hermits with it and they were great. And I do love scones!
Me too!
These scones look so yummy! I'm definitely going to try this recipe.
P.S. I adore your lemony kitchen space 🍋🍋🍋
So glad you’ll try them - add whatever dried fruit you like, or nothing at all! Thanks so much about my kitchen 🍋
Oh, this was a delight - thank you for putting it together! It brought back younger memories of visiting grand hotel lobbies in NYC and Boston : )
Thank you, Jess! I just subscribed to scone archives :)
Just found this--for some reason I missed it earlier! (Can't have that!) Perfect way to start 2022 with a window into your amazing kitchen and a great recipe for scones that I will definitely try as I'm a huge scone lover! I adore your stories, writing and recipes and look forward to your "time travel" into more recent decades.
Hi, Ruth! 🤗 Thank you! I love scones, too! Hope you’re well, talk soon!
Welcome back, Jolene! This recipe reminds me of the one for "old fashioned cream scones" in the Sunset Cook Book of Breads (circa 1973). It's the first scone recipe I ever made and it's still my favorite. It has both cream and butter (though the butter is not melted as in this recipe). I'm so glad I still have my mom's book--one of the old paperbacks in the Sunset series. I love your kitchen--that green clock and those butter-colored cabinets. Looking forward to all your vintage recipes in the year ahead. xx
Hi, Domenica! Thank you so much and how wonderful to have your mom’s book and a favorite scone recipe.(I am googling Sunset Series scones right now :)
I’m so excited for ‘Buona Domenica’ to launch here on Substack soon! I’m signed up! ❤️
So glad you're back from your break, Jolene -- I missed seeing you in my inbox. (And I never tire of seeing your infinitely adorable little kitchen.)
Also, it makes me feel better to know you went to cooking school. Here I was thinking you were baking up all these amazing, delicious things with the same level of knowledge as, well, me 😂
Hi, Sarah! That’s so sweet, thank you. I laughed out loud at your cooking school comment 😂 it was so long ago I need a refresher!
I subscribed in December (met you at the Substack party) and have been waiting to read a post. Love your voice in your writing!
Happy New Year, Randee! Hope you’ve been well and thank you so much!
Wowewow, that kitchen is beautiful!
In other news I’ve been thinking a lot about tomato soup cake recently and curious if you’ve made it? I’ve read it was a depression era recipe and it kind of makes sense, but frankly I also love the “Huh?” factor.
Thank you, Mia! The ‘Huh’ factor 🤣 I have not made it, but maybe I will try it. Happy New Year!
Love a good scone! Did not know you worked for Gourmet Mag!
Me too, Anne! And, yes, a lifetime ago (32 years) I worked at Gourmet :)
Paul Hollywood's slightly insane recipe makes the best scones ever, despite being totally counterintuitive. I have a basic objection to American scone recipes that's entirely chauvinistic, but I may give these a go...
Hi, Annette! I’m going to look up Paul’s recipe and try it :)
At the moment when the eggs mix somewhat lumpily with the bread flour mixture, and you think "This isn't going to work", keep going. 😀
Yes! 😃
I was just thinking ELOISE!!!! as I was reading. Yes! So good to have you back from your holidays--I hope they were most excellent and relaxing. I have somehow missed that you live in a former HOTEL! Thank you for the recipe--I will try. Wishing you the Best in '22, Jolene!
Haha! Yes! Thank you, Alison, I wish the same for you this year! (How was the egg nog?)
Twas very good! Thank you!
When it comes to hotels, it's seen very differently depending on your income. Rich people who live in a hotel are eccentric. Poor people living in a hotel are homeless.
Your story about living in a former residential hotel reminded me that in the late 1980s, I lived in a then residential hotel on Chestnut right behind Water Tower Place. They still had the phone booth off the lobby where you could make phone calls and the desk clerk still served as switchboard operator and provided the mail. I visited Chicago several years ago and that hotel is now apparently upscale apartments, albeit very small ones.
Hi Rick, I know exactly the building you’re taking about (I think) it was the Seneca Hotel. I’ve only lived in Chicago for 5 years, and I haven’t been in that building, but if it’s the one I’m thinking of it’s got a restaurant on the ground floor?
Hi, Amy! It’s so easy! I would add some dried fruit and if making plain, definitely some jam - there is no sugar in the recipe except for a sprinkle on top (or, a little bit for the fruit version) 🤗