Haydon Street Cream Scones
Our favorite place to stay in Healdsburg, CA is the Haydon Street Inn. Run by the delightful couple, John Harasty and Keren Colsten, it is the perfect get-away. The home was built in 1912 and they have filled it with antique items that remind us of a gentler time. You can feel the stress slipping away from the moment you walk in the door. Every afternoon John and Keren host a wine tasting and food pairing, often with one of the local winemakers doing the pouring. It is a chance to relax in the beautiful garden, chat with the other guests, and soak in the beauty of the day. The breakfast at Haydon Street Inn is the highlight of our trips. Every morning I wake up, filled with excitement about what they will serve. It might be fresh fruit from their garden, homemade granola, a creative savory egg dish, or Belgian waffles, and if you’re lucky, some of their extraordinary cream scones. If you think scones are hard, dry, and impossible to choke down, think again. When made well they are tender and moist with a light sweetness that isn’t cloying. John pats the dough out to small rounds, slices them into wedges and bakes up tiny morsels of joy. I could eat an entire basket of them and still beg for more!
- 2-1/2 cups all-purpose flour
- 3 tbsp granulated sugar
- 2-1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold, unsalted butter, cut into cubes
- 1/3 cup dried fruit, plumped under hot water and patted dry
- Grated rind from 2 lemons
- 1 egg
- 1 cup half and half
- 1/2 tsp vanilla extract
- Egg Wash
- 1 tbsp water
- 1 egg
- 2 tbsp coarse white sugar, turbinado or other raw sugar
- Lemon Curd, for serving
- Preheat oven to 375Â°F. Line a baking sheet with parchment paper.
- In a large bowl, stir together the flour, sugar, baking powder and salt. Slice the cold butter into 8 pieces and cut into flour mixture until pea-sized. Stir in the currants and lemon zest. In a small bowl, beat egg slightly with a fork. Stir in half & half and vanilla. Pour cream mixture all at once into the flour mixture, stirring with a fork to form a soft dough. DO NOT over mix.
- Turn dough out onto a lightly floured pastry cloth or board and knead a few times until smooth. Pieces of butter should still be visible. Roll or pat dough until about 3/4â³ thick. Cut with biscuit cutter or into wedges with a sharp knife or pizza cutter. Separate and place onto the prepared baking sheet. Prepare egg wash by beating 1 egg and 1 tbsp water in a small bowl. Brush mixture over top of scones and sprinkle with coarse white sugar or turbinado sugar.
- Bake at 375Â°F for 15 to 17 minutes until the scones are puffed and golden brown and a cake tester or toothpick, inserted in the center, comes out mostly clean with a few crumbs on it. This helps keep them moist. The scones will continue to cook with the residual heat.
- Serve with Lemon curd if desired.
Leave a review or comment