In and Over Scones T If you’re looking for a classic American-style scone—which is to say a buttery, somewhat flaky cross between a biscuit and a shortcake—look no farther than Concord Teacakes, a company the baker Judy Fersch built on her light hand for pastry. They arrive fresh, with or without currants or cinnamon chips (www.concordteacakes.com, 978-369-7644). For my money, Katz and Company makes the best jams in the country. Its unquestioned stars are apricot and raspberry, which sell out practically before the crops come in. You’ll have better luck with the strawberry, with lots of fat strawberry chunks, for a couple of months at least (www.katzandco.com, 800-676-7176). If you can’t find imported clotted cream, stick with the superior crème fraîche from Vermont Butter & Cheese Company—not quite as thick, and decidedly more tart, but as luscious as any English gentleperson could wish, especially muddled with fruit preserves. Allison Hooper, the company’s co-founder, also makes an excellent cultured butter—meaning butter with actual flavor—that would be great over hot scones. Now if she’d only sell buttermilk to go into them (www.vtbutterandcheeseco.com, 800-884-6287).
What do you think? Discuss this article in Post & Riposte. |
Search
|









