Cream scones with strawberry jam
Northern California is a remarkable place to call home, offering a wide range of landscapes and activities within a short drive. In just a few hours you can explore San Francisco’s landmarks, stroll along the coast, fish in a river, hike among towering redwoods, ski on snow or water, or visit world-class vineyards. Living here is expensive, but the variety and beauty of the region make it hard to consider leaving. For those born here, a glimpse of this corner of the world feels almost heavenly. My husband is an avid cyclist who averages about 30 miles per ride and enjoys joining charity events. One of his favorites is a tour through Sonoma wine country: winding country roads lined with vineyards, crisp mornings that promise warm afternoons, and scenery that soothes the soul. The ride begins and ends in the charming town of Healdsburg, a hub of boutiques, talented chefs, upscale dining and welcoming bed and breakfasts — one of Sonoma County’s true gems.
Sonoma County vineyards
Our preferred retreat in Healdsburg is the Haydon Street Inn, run by the warm and gracious John Harasty and Keren Colsten. Housed in a 1912 home filled with antiques, the inn immediately calms you and invites relaxation. Each afternoon John and Keren host a wine tasting and food pairing in their garden, often featuring local winemakers. It’s an easy, convivial way to unwind, meet other guests and enjoy the day’s atmosphere.
John, formerly the executive chef at Churchill Downs in Louisville, brings refined technique and heart to the breakfasts at Haydon Street Inn. Even with so many excellent restaurants in Healdsburg, the inn’s breakfast is consistently the highlight of our visits. Mornings here are a small joy: fresh fruit from the garden, homemade granola, inventive savory egg dishes, Belgian waffles and, when we’re lucky, the inn’s outstanding cream scones. If you picture scones as dry and heavy, these will change your mind. Properly made, they’re tender and moist with a gentle sweetness. John shapes the dough into rounds, cuts them into wedges and bakes small, buttery scones that disappear as quickly as they come out of the oven.
Lemon curd in a jar
Scones are a classic accompaniment to afternoon tea in England and are traditionally served with strawberry jam, clotted cream and lemon curd. Below are two dependable recipes: the Haydon Street Inn cream scones, and a bright, homemade lemon curd adapted from chef Emily Luchetti. Luchetti’s curd is clear, vibrant and far superior to any boxed filling; once you try it, you’ll prefer fresh curd for tarts, scones and desserts.
Jane’s Tips and Hints:
The key to moist scones is to remove them from the oven just shy of fully done—residual heat finishes the bake. Make lemon curd a day or two ahead and bring it to room temperature to serve alongside warm scones for the best contrast of flavors and textures.
- Scones
- 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
- Topping
- 2 tbsp coarse white sugar, turbinado or other raw sugar
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut the cold butter into the flour until pieces are pea-sized. Stir in the dried fruit and lemon zest. In a small bowl, beat the egg lightly, then stir in the half and half and vanilla. Pour the cream mixture into the dry ingredients and mix with a fork until a soft dough forms — do not overmix.
- Turn the dough onto a lightly floured surface and knead a few times until smooth. Bits of butter should remain visible. Pat or roll the dough to about 3/4″ thick. Cut with a biscuit cutter or slice into wedges. Place scones on the prepared baking sheet. Make the egg wash by beating 1 egg with 1 tbsp water and brush over the tops. Sprinkle with coarse or turbinado sugar.
- Bake at 375°F for 15 to 17 minutes, until scones are puffed and golden and a toothpick comes out mostly clean with a few crumbs attached. Residual heat will finish cooking, which helps keep them moist.
- 3 large egg yolks
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup lemon juice
- Finely chopped or grated zest from one orange
- 1-1/2 oz unsalted butter
- Whisk together the egg yolks, whole eggs and sugar in a bowl. Stir in the lemon juice, then transfer the mixture to a heavy-bottomed saucepan. Cook over low to medium-low heat, stirring constantly, until the curd is thickened.
- Remove from heat and stir in the butter until melted and smooth. Strain the curd to remove any lumps, then stir in the orange zest. Place the curd in a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill until cold.
Another recipe you may like from Amanda’s Cookin: Lemon Cornmeal Cake with Blueberry Sauce