I have a panoply of 3 favorite scone recipes. Flaky-crispy biscuity, all. I now have 4. I've made these 2x so far. (English) husband proclaimed, unbidden: "Best scone I've had in my life!" (I said "I know. It's Martin's." - "Who?" "Lemon pie." "ahh") Just dropped off for my neighbor who's been with her husband in hospital way down in Stanford after a heart attack, lovely guy, feeling for them. "Best scones ever!" she just texted. Baking's rarely ever just baking. Thanks for reminding us of that with every one of your recipe-stories. (Bonus: I recommend toasting extra oats; they make the BEST porridge, no pot scrubbing needed.)
These look just perfect! Just made them...to a point. Due to time, I have frozen them before baking...cut them, but left basically in the 'block', and froze to bake in a couple days. Fingers crossed!
This is a really beautiful recipe. I made it the first day you posted it and the scones were SO good that first day, but we loved that they stayed good all week. I assume because of the sourdough starter in them? This is our first fall without any kids at home and so anything I bake seems to go bad before we can finish eating it. Not these, every single scone was delightful, usually with butter and a bit of orange marmalade. We're having our first of four rainy days here in California and so I figured I'd make another batch tonight. Recipe worked flawlessly again. The other thing I love is that if I don't feel like putting in the time and focus to make sourdough bread, a recipe like this really makes me feel good about maintaining my starter (170 grams good!). Wish I had more recipes like this on repeat. Thank you for this recipe!
These were great, though they did break my spatula as I did the final mix (though that was old and probably going anyways). My son said “Mom, these are the best scones!” I did a mix of raisins and cranberries. So good!
These were so so good! Thank you for writing up the recipe. I love scones that are not overly sweet and my son appreciated the butter layers and plenty of currants.
Okay Martin, your sign-off really caught me up short.... choked up, like. I hope (and am certain) that your kids know they won the parent lottery. Back to oats: I'm so primed for these. I've been starting my days with stodgy porridge made in an old cast iron pot ... the best batches, I let get crusty and toasty on the bottom, kinda like an oat tahdig but I mix in all the toasty bits. Turbinado or maple syrup ... dark, nice. Your recipe lands like that in scone form.
Thank you! I so much enjoy your writing - it feels so comfortable and authentic - and the glimpses into your your home and family life. It takes time and desire to connect to sit down and write the recipes let alone the thoughts and feelings, so thank you!
And the recipes!! I love them all. They are regular bakes in my schedule, I love learning from you.
My dear husband gave me your book for my birthday, and I'm enjoying it so much. Thanks for writing it!
If you ever have the time (ha!) could you please talk a little more about currants? I've yet to really figure out how the fruits I pick off the many types of currant bushes I've planted translate into the currants called for in recipes. I use dried fruit fairly interchangeably, but I'd love to know what recipe writers are really asking for. Are they ever asking for real currants?
These were a pleasure to make and remind me a bit of Irish soda bread. I used raisins because I had them on hand but may experiment with other add ins. So delicious!
I think Caroline and I could make these…
I have a panoply of 3 favorite scone recipes. Flaky-crispy biscuity, all. I now have 4. I've made these 2x so far. (English) husband proclaimed, unbidden: "Best scone I've had in my life!" (I said "I know. It's Martin's." - "Who?" "Lemon pie." "ahh") Just dropped off for my neighbor who's been with her husband in hospital way down in Stanford after a heart attack, lovely guy, feeling for them. "Best scones ever!" she just texted. Baking's rarely ever just baking. Thanks for reminding us of that with every one of your recipe-stories. (Bonus: I recommend toasting extra oats; they make the BEST porridge, no pot scrubbing needed.)
Thanks Martin! My Obie husband and I look forward to eating them. Love the book!!
These look just perfect! Just made them...to a point. Due to time, I have frozen them before baking...cut them, but left basically in the 'block', and froze to bake in a couple days. Fingers crossed!
This is a really beautiful recipe. I made it the first day you posted it and the scones were SO good that first day, but we loved that they stayed good all week. I assume because of the sourdough starter in them? This is our first fall without any kids at home and so anything I bake seems to go bad before we can finish eating it. Not these, every single scone was delightful, usually with butter and a bit of orange marmalade. We're having our first of four rainy days here in California and so I figured I'd make another batch tonight. Recipe worked flawlessly again. The other thing I love is that if I don't feel like putting in the time and focus to make sourdough bread, a recipe like this really makes me feel good about maintaining my starter (170 grams good!). Wish I had more recipes like this on repeat. Thank you for this recipe!
These were great, though they did break my spatula as I did the final mix (though that was old and probably going anyways). My son said “Mom, these are the best scones!” I did a mix of raisins and cranberries. So good!
These were so so good! Thank you for writing up the recipe. I love scones that are not overly sweet and my son appreciated the butter layers and plenty of currants.
I have been on the hunt for yummy sourdough scone recipes and this ticks every box for me! Your recipes are always spot on amazing, Martin!
Do you think chilling overnight and baking in the morning would work with the dough? Or should I stick to the 15 min?
Okay Martin, your sign-off really caught me up short.... choked up, like. I hope (and am certain) that your kids know they won the parent lottery. Back to oats: I'm so primed for these. I've been starting my days with stodgy porridge made in an old cast iron pot ... the best batches, I let get crusty and toasty on the bottom, kinda like an oat tahdig but I mix in all the toasty bits. Turbinado or maple syrup ... dark, nice. Your recipe lands like that in scone form.
I would like to support u but only use PayPal. Is this something you would consider?
Thank you! I so much enjoy your writing - it feels so comfortable and authentic - and the glimpses into your your home and family life. It takes time and desire to connect to sit down and write the recipes let alone the thoughts and feelings, so thank you!
And the recipes!! I love them all. They are regular bakes in my schedule, I love learning from you.
My dear husband gave me your book for my birthday, and I'm enjoying it so much. Thanks for writing it!
If you ever have the time (ha!) could you please talk a little more about currants? I've yet to really figure out how the fruits I pick off the many types of currant bushes I've planted translate into the currants called for in recipes. I use dried fruit fairly interchangeably, but I'd love to know what recipe writers are really asking for. Are they ever asking for real currants?
These were a pleasure to make and remind me a bit of Irish soda bread. I used raisins because I had them on hand but may experiment with other add ins. So delicious!