What is it about a scone that makes you feel just a bit fancier? Possibly it's how delicate they are or how their history can be traced back to the 1500s as component of a cream tea. But anyways, there is just something so light and refreshing about them.

I was inspired to make this recipe are perusing a cookbook published in the '60s which is from my Granny's house. So thank you to the great Fannie Merritt Farmer and the Boston Cooking School Cookbook for the foundational recipe, now let's add our fun to it!

PRO TIPS:

• Since I wanted this to have a little sweetness (and was craving chocolate) I added in some chopped Pike Place Espresso chocolate from Seattle Chocolate. Not only is this chocolate AMAZING, their mission and inspirational quotes throughout the packaging is just everything.

• To keep the scones thicker just roll out the dough a little less, you may need to cook 1 - 2 extra minutes.
• These scones are made in a generation of non-overly sweetened pastries so if you want to elevate the flavors, serve with some jam (homemade is my jam) or slater in butter (everything is better with butter!) to give the scone a little extra sweetness.
• Also, the recipe below is written as it did in the recipe book, and I love it!

RECIPE:                                                                               

Serving Size: 10 - 12 scones

Preheat oven to 450 degrees and sift into a mixing bowl

• 2 cups flour
  
• 4 tsp baking powder
• 2 tsp sugar
• 1/2 tsp salt

Using finger tips, a pastry mixer or a fork, work in

• 4 Tbsp butter

Into another bowl, break

• 2 eggs

Reserve a small amount of the egg white for the topping. Beat the rest and add to the flour mixture with

• 1/2 cup cream or milk

Add a little more cream or milk if needed to make the dough just firm enough to handle but still work. Turn onto a floured board and knead 1/2 minutes. Lightly flour your rolling pin and roll into an oblong about 3/4 inch thick. Cut in diamonds by making diagonal cuts with a long sharp knife. Brust with the reserved egg white diluted with

• 1 tsp water

Sprinkle with

• Coarse sugar

Bake 15 minutes at 450.