Everybody Ought To Have A Scone

If there was a betting pool and the bet was: “Is Adam pregnant?” you may do well to put aside preconceived notions about gender and childbirth and take seriously the following fact. I have strange cravings for scones in the middle of the night. Not only do I have these cravings, I listen to them and answer them by making scones very very late at night. Biology be damned—either I’m pregnant or I really really like scones. Or maybe both?

This scone recipe comes from (where else?) The Barefoot Contessa cookbook. These are the lightest scones I’ve ever had. Light as a feather and stiff as a board. You can throw them together really quickly. [Here’s the finished product photo, to get you excited.]

The recipe calls for dried strawberries but I subbed raisins and that was fine. Here’s what you’ll need: (I halved the recipe, but here’s the full recipe in case you’re really really REALLY pregnant). Makes 14 to 16 large scones.

4 cups plus 1 Tbs all-purpose flour

2 Tbs sugar, plus additional for sprinkling

2 Tbs baking powder

2 tsps salt

3/4 lb cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

3/4 cup small-diced dried strawberries

1 egg beaten with 2 Tbs water or milk, for egg wash

Preheat the oven to 400 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 Tbs sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 Tbs of flour, and add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined.


Flour your hands and a rolling pin and roll the dough 3/4 inch thick. You should see lumps of butter in the dough. Cut into squares with a 4 inch plain or fluted cutter and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.


Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

That’s it! I will say: (1) these are best right out of the oven, slathered with butter or–in my case–raspberry jam (confiture?) from Le Pain Quotidien; and (2) they were a tiny bit salty for my taste. So maybe less salt? But all in all, me and my baby are glad I made them. They really hit the spot.

7 thoughts on “Everybody Ought To Have A Scone”

  1. While I was living in France last year, I also got scone cravings in the middle of the night. And of the numerous times I ended up giving in and making scones, only once was it during daylight or normal evening hours.

    I never did anything quite this elaborate, and relied instead upon Clotilde’s recipe for yogurt scones, but still. The principle remains.

    What is it about scones and the witching hours??

  2. I love this recipe, it is one of my standbys (along with Donna Hay’s). I’ve also used it in savoury versions, with various cheeses and herbs. I must commend you on your industriousness, I usually lay awake thinking about cravings, but never make it as far as the kitchen.

  3. Too salty? Did you use regular table salt, maybe? Ina always uses kosher salt…2 teaspoons regular salt would be about twice as salty as 2 teaspoons kosher. That’s my guess.

    One thing I really like about the Barefoot Contessa is her accurate salt measurements. I guess it’s because of her catering background–you can’t write a recipe for a bunch of assistants to make and say “salt to taste.” I’ll be sad if she screwed up the saltiness in something!

  4. Those look yummy! I will have to make me some scones post haste.

    (Not sure if it was your intent to quote Forum. I’m guessing yes. Puttering all around…the house!)

  5. I loved the scones, although they made me want more… and more… and more!

    I’ll have to work out to ease my conscience.

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