Today, I made scones. Scones again you might say, since that was what I posted last. Well, I bought I big jar of original English clotted cream for the last scones. I was happy to even find it here in Germany, but there was a lot left. And what else can you do with this delicious spread than putting them on scones. So, I needed more scones.
But this time I made the American version, the scones I like most. The most obvious difference to the British version, which Americans call biscuits, is the shape, triangle versus round. American scones are also more crunchy on the outside. The baking process is similar as you carefully rub the butter into the dry ingredients without totally incorporating it and then adding the liquids at once. This way you will have the desired flaky texture.
I chose a recipe from one of my favorite cookbooks, from the famous San Francisco bakery Tartine. The scones, buttermilk scones to be exact were awesome, like everything I baked from the Tartine book so far. They are crunchy and flaky, not too sweet and were great with the clotted cream and some homemade blood-orange marmalade.
