"Things got really existential over the course of developing a recipe for these scones. It started off with questions about the ideal shape... What even is a scone?"
"This is our ideal scone right now. Tender and tangy from sour cream, but not so rich that a pat of butter would be amiss should one want it."
"Cutting into lopsided triangles yields the best edge-to-inside ratio. And once we figured out a base we were really happy with, we decided it simply wasn't enough."
"A ribbon of cinnamon sugar and topper of crunchy streusel borrowed from coffee cake made these an instant staff favorite."
BA Bake Club explores the evolution of their scone recipe, highlighting existential questions about scone characteristics. The goal was to create a tender, tangy scone with a perfect edge-to-inside ratio. After refining the base, the editors enhanced it with a cinnamon sugar ribbon and crunchy streusel, inspired by coffee cake, resulting in a beloved recipe among staff. This process not only focused on creating a delicious scone but also addressed the deeper meanings behind what defines a scone.
Read at Bon Appetit
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