Channel Road Inn Scones

During my senior year at Vanderbilt, I made a trip to Santa Monica, CA just ‘cause. I stayed at a Bed and Breakfast where I was greeted by Nora and the largest, most delicious chocolate chip cookies that I have ever had in my life. I don’t have the recipe anymore, but I think I remember that it contained 4 sticks of butter! Maybe Susan still has it? I remember going downstairs to get the recipe while Nora was making the next day’s batch and also prepping these scones. I politely asked for the recipes to both, already starting to keep mental lists of Brunch menus. However, when I had the scones the next morning, I couldn’t believe them. I thought scones were dried out rocks that needed to be dunked in coffee to be edible. These are light and fluffy in the center, but still have a crust on the outside.

This past Fourth, I spent several days hanging out with my Christ Presbyterian Academy adopted family, the Williams. Megan randomly mused one night over dinner, “I’m really craving scones!” I told her I had a recipe that yielded moist, not dry scones. I immediately smirked at Bailey who I had guessed was curling into a ball and writhing in disgust. So many people I know hate the word: “moist.” Ew. But the next day, I brought over the recipe with my favorite tea, Harney and Sons’ Paris tea. Megan and Bailey went to work while their mother and I read on the screened in porch under torrential rain. Once they were finished, we sat with our tea and scones in an ironic Fourth of July tribute. “Take that, King George.”

2 cups of flour

1/2 tsp baking soda

1/2 tsp salt

4 T sugar

2 tsp baking powder

1/2 cup butter, cut in tablespoons

3/4 cup sour cream

1/2 cup currants or craisins

~ Preheat oven to 425º F.

~ Combine first six ingredients until butter is pea sized.

~ Beat in sour cream till just combined.

~ Fold in currants or craisins.

~ Drop by ice cream scoop sized scoops on greased baking sheet.

~ Bake at 425º for 23 minutes.

~ Sprinkle with cinnamon and sugar.