Marzipan Royal Crescent Scones

I have an opinion about scones everything.  Since I have an opinion about everything, I have an opinion about scones.  Yes indeedy. 

Actually it's not much of an opinion, I just think they should be just a little bit crisp on the outside and flaky and almost like a slightly sweetened shortcake/biscuit on the inside just like they are in the motherland.  By motherland I am referring to the home of many, many other people who are not me, namely the Brits. 

The standard Starbucks cakey scones?  Yeah, not so much a fan.  Why are they so cakey and soft?  How can they hold both clotted cream and jam without turning into smush?

Victoria Magazine's cookbook had this scone recipe from the Royal Crescent Hotel in Bath that has been my go-to favorite for eons--I shared the recipe many, many, many years ago when I liked to take yellow photographs.  I blame all older yellow photographs on my former incorrectly calibrated computer.  I blame all current yellow photos on the fact that white balance is still my archenemy. 

The scones are made by cutting butter into the flour and then adding milk and gently folding/kneading--that's how you get those awesome flakey layers.  I mixed it up a little bit this time by also adding 8 oz of cut up almondy goodness in the form of marzipan.  

Marzipan is added after the butter is cut into the flour but before milk is added. 

The rest is just plain 'ole scone making.  Gently press flat and cut into triangles or circles. 

I used cast iron to ensure the bottom got that crispy crunch I like. Sugar in the raw was right on the counter whereas white large decorating sugar was in the back of the cupboard.  Sugar in the Raw worked perfectly for this. 

With clotted cream and jam of course.  

Royal Crescent Scones
from Victoria Sweet Baking

Ingredients
3 & 2/3 c flour
6 tbsp cold unsalted butter, cut into bits
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt

8 oz chopped marzipan (optional)
1 & 1/4 cup milk, plus additional for brushing scones

large sugar crystals for sprinkling on top

Directions

1. Preheat oven to 400 degrees. Line baking sheet with Silpat or parchment--or use a cast iron pan
2. Place flour in food processor bowl.  Add sugar, baking pwder and salt and cut butter.  Pulse a few times until butter is the size of peas.  
3. Pour flour mixture into bowl and add marzipan.  Mix marzipan into flour.
4. Gradually add enough milk to form a soft dough--mix only enough to incorporate dry ingredients. Turn dough onto floured surface and turn and fold dough gently several times to form smooth dough.
5. Roll or press dough on floured surface to a 1 1/4 inch thickness. 
6. Cut out scones with a floured 2-inch biscuit cutter. Reroll scraps and cut additional scones. 
7. Arrange scones 2 inches apart on baking sheet and lightly brush tops with milk. Sprinkle with large sugar crystals if desired.
8. Bake for 20 mins, or until golden. Serve with clotted cream and jam while hot and fresh.