I love scones. Ever since I started dating this guy named Ruark and spent holidays at his parent’s house, they’ve intrigued me. I’d sit drinking tea in the kitchen while his dad, Kevin, worked butter and flour together, the air filling with sweetness while everyone else slowly woke. By the time the fluffy pastries were cooling on the counter, we’d be on our third cup with everyone gathered at the table. I could not eat the scones, but I inherited Kevin’s base recipe, which I’ve adapted over the years in numerous ways.

In the next three posts, I’ll be sharing three new scone recipes I brought in miniature form to a benefit for C-CAP, an organization that works with public schools across the country to prepare at-risk high school students for college and career opportunities in the restaurant and hospitality industry. Continue reading →