Last November, I took my first solo trip. After a string of bad luck including dealing with an attempted break-in to my apartment and minor heartbreak, I decided to take a respite from life in DC. Bringing up Google flights, I searched for the cheapest upcoming flights to relatively safe major cities. Seattle was the winner at only $290 for a round trip without layovers!
Next I had to secure housing. While hotels offer many amenities, I needed more budget friendly accommodations. Thus, I found a place on Airbnb that had good reviews, including some from women who also took unaccompanied trips to the Pacific Northwest.
I went to the Space Needle, Chihuly Garden, the International District, Public Market and paid respects to Bruce Lee. I took back to DC not only indelible memories, I also a new recipe!
Next I had to secure housing. While hotels offer many amenities, I needed more budget friendly accommodations. Thus, I found a place on AirBnb that had good reviews, including some from women who also took unaccompanied trips to the Pacific Northwest.
I went to the Space Needle, Chuhuly Garden, the International District, Public Market and paid respects to Bruce Lee. Not only did I take back to DC with me indelible memories, I also got a new recipe!
Every morning, the Airbnb host offered guests freshly baked scones with jam. Vanilla almond scones, buttery scones with strawberry jam, lemon scones with raspberry jam, and more! These scones were not the typical dense biscuits, instead they were very buttery and flaky. I audibly groaned in pleasure when I took an initial bite on my first morning in Seattle. Thankfully they made a huge batch, so I was able to take two (let me be honest, three) scones.
I knew I had to get the recipe before I left. The host received the request multiple times, so she had copies on it on hand for guests! It was a modified version of Ina Garten’s scones!
When I got home, I recreated the scones for my colleagues. I was amazed by how quick and easy it was to make them!
Below is the base of the scones. Feel free to add dried fruit, nuts, vanilla, or citrus zest to bring more flavor or texture to the scones.
I hope you loves these scones as much as I do!
Combine the dry ingredients. Cut the cold butter into small cubes and then mix them into the flour just until it’s the size of small peas, which is roughly for 1 minute in a standing mixer. Do not over mix. Whisk the 3 eggs and then add a cup of milk. Add the milk and egg mixture. It will be a wet dough, so mix just until combined.
Move the dough onto a floured surface. Fold and flatten the dough a few times so it will have a nice rise. Cut the 1/2 inch tall dough into triangular or circular shapes. Put the dough onto a parchment lined baking pan and place it into a 400 degree oven for 20 minutes. The scones are done once they have a golden top.
I love brushing melted butter on the freshly baked scones. Afterwards, I’ll drizzle on a simple glaze consisting of milk, powder sugar and vanilla or citrus juice.