The BA Bake Club, led by editors Jesse Szewczyk and Shilpa Uskokovic, delved into the intricacies of scone-making, contemplating shape and cultural differences. Their quest for the perfect scone resulted in a recipe that balances tenderness from sour cream with an ideal texture for toppings. The addition of cinnamon sugar and streusel showcases their innovative approach, blending elements from coffee cake, leading to an ultimate 'staff favorite.' This exploration emphasizes both the art and science in creating baked goods.
Things got really existential over the course of developing a recipe for these scones. It started off with questions about the ideal shape (round or square? baked in a pan or freestanding?), devolving into the differences between American and British scones.
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.
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... made these an instant staff favorite.
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