This month, some dear friends from college will be visiting me in San Francisco. Whenever I have out-of-towners, my favorite way to welcome them is with a small savory or sweet treat — always homemade, for a little personal touch. This time, I'll be making scones. After all, what puts one at ease better than a warm pile of just-baked breakfast breads?
Since one of them has a sweet tooth, and the other is a total cheesehead, I'll be making two different types. The first, a traditional scone, will be slightly saccharine and studded with raisins; the second, cheesy-chivey goodness, topped off with a sprinkling of sesame seeds. Both will be spectacularly crumbly, and insanely scrumptious with imported Irish butter. Interested in the recipes? Get them here.
6 1⁄4 cups flour Makes 20. 2-3/4 cups self-rising flour Makes 14 scones.
1⁄2 cup sugar
2 tsp. baking powder
16 tbsp. (2 sticks) unsalted butter, cut into pieces
3⁄4 cup sultanas (golden raisins)
1 3⁄4 cups milk
1 tablespoon sugar
2 teaspoons baking powder
3/4 cup minced fresh chives
1 cup (packed) coarsely shredded extra-sharp cheddar cheese
3/4 cup (or more) chilled whole milk
2 large eggs
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
6 1⁄4 cups flour
2-3/4 cups self-rising flour
Makes 14 scones.