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.
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.
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