Scones have been in my life ever since I can remember. They were there at both my grandparents' houses when we visited. Always warm. Welcoming. The perfect tea time treat.
When they made them at my mom's house I distinctly remember standing impatiently next to the oven wanting for them to be ready. Needless to say that I almost always burnt my mouth because I couldn't wait for them to slightly cool off. From the oven to my mouth no layovers.
Not much has changed in all of this years. It feels like yesterday. Wink. Wink.
The cool thing about scones is the following: you can prepare a big batch, bake the quantity you need for that day and freeze the rest. Yes that's right. This means warm scones every morning or every afternoon. You only need to transfer them from the freezer to the oven and 15 minutes later you will be enjoying them next to a big cup of hot coffee or tea or hot chocolate. Why not?
I learnt this trick once I went over for early breakfast to my aunt Cutie's and as I walked in the house I knew she was baking scones. I looked around and there they were, coloring away in the oven. Smelling heavenly. I asked her if she had just prepared them and she looked at me as if I were nuts. It was really early. And it was Saturday morning. She explained the freezing process I just shared with you.
Since I moved back to Paris in April I never made scones. Summer was starting at the time and warm pastries were not at the top of my list. Plus I didn't have a freezer. Things have changed now: I am the proud owner of a small beautiful freezer and colder days have arrived thus making the idea of a warm scone for breakfast very appealing all of a sudden.
So I decided to make some. And some time later we are still enjoying them over a cup of café au lait on Saturday mornings. Such a great call. :)
I used a recipe from Jamie Oliver as a base, making some slight changes here and there, but obtaining the same "crumbles scones". Jamie Oliver says that the less you touch the dough the better the odds of getting crumblier scones. I can confirm that.