…just for today and just for this scone. Almost.

TODAY, I am writing a blog about a scone that I am eating right at this moment. As you may know, my birthday was a week and a half ago. In a post that will be published next time, I talk about a girl in my program who made me chocolate chip scones for my birthday (she normally makes cookies or brownies for other people’s birthdays but she made me scones because she knows I love them). Today, another one of my classmates with whom I traveled to India in January just gave me a 90% vegan scone that she made (and an accompanying card because I love them). This absolutely made my day because it was so thoughtful and unexpected. Being a publicly-declared scone lover really does have its benefits. (Also I’m writing this in class because she gave it to me in class.)

She explained that this scone is almost vegan but that she used Trader Joe’s chocolate chips. For me it doesn’t make a difference since I’m not vegan, but I do applaud her accomplishment. It came wrapped in aluminum foil with a gold ribbon bow on top. And if you’re interested, she gave me a card folded as a paper airplane and wrote Hindi letters all over it (this was something we bonded over while we were in India). Anyways, on to the main feature:

90% Vegan Chocolate Chip Scone
Lacey’s recipe

(Left) The little scone individually wrapped in foil with a gold bow. (Right) The best piece broken off the triangular scone (aka the top corner).

Initial impressions: I’m not all too familiar with vegan baked goods or vegan food in general since I am not vegan, but this scone is rather solid. It is not squashable (I assume because it doesn’t have eggs) but appears to be the right color (which is a tan-ish, chocolate chip cookie-like appearance). It actually looks like a chocolate chip cookie bar. I should also mention that I have written up until this point without taking a single bite, and it is one of the more difficult things I’ve done in the last month (normally I can’t help but take a bite immediately upon receiving or buying a scone). Also, the scone is triangular which I am willing to overlook as the gesture was so kind, and it’s vegan. I don’t know what it being vegan has to do with the shape, but perhaps it’s more difficult to make round scones if they’re vegan…or something.

Texture: This is very dense as I expected. I don’t think it would be fair to compare this to TPS because there are limitations to this scone, so I will try my best to judge this objectively as a vegan scone. The texture is a little grainy. It’s chewy like a hard Fig Newton. It doesn’t have the lightness of a pastry which I appreciate. The denseness is unlike any texture I’ve had in a baked good. I wonder what is in this…and by that I mean I’m sure it’s vegan butter, but I wonder what is in vegan butter.

Taste: Not particularly sweet. You definitely taste the flour in the dough. I wonder if she put sugar in it.

Something that kind of drives me crazy: There’s a sugar coating on the outside that makes my fingers sticky every time I eat it. Just because of my upbringing I hate any moment when my hands are dirty. However, the aluminum foil is too loud to wrap around the scone and eat that way. Also, I don’t enjoy biting into scones all too much.

Overall rating: 5/10 (not bad for a vegan scone)

I need to try those vegan chocolate chip scones I saw at Whole Foods the last time I went.

On an unrelated side note, I had a vegan chocolate cupcake yesterday and it was absolutely amazing.


Hoarding scones

I came back late from school and roamed to Whole Foods to pick up a few groceries and of course found myself over by the scones. I was a little doubtful that they would have scones at this hour (it was around 9pm), but lo and behold there were at least 5 scones! I spotted the chocolate chip and cinnamon scones sitting next to each other and picked up one of each. I naively thought that I was finished with my sconing for the day and then my eyes shifted over to the left and I saw three raspberry scones sitting in the display. I HAD to take one of those as well. And then I looked up and saw a vegan chocolate chip scone and was so so tempted to take one but I refrained mostly because three scones fit perfectly into the wax brown bag and adding another would have been a bit troublesome. Otherwise I would have taken one in a flash. So I splurged on three scones today even though I still have two scones from back home in Chapel Hill currently in my freezer. I am a scone hoarder.

Whole Foods (River St) 2Sometimes I am too impatient to take a picture of my scones before I take a bite into them. That’s a lie. I don’t bite into them I break off pieces and eat the pieces.

Raspberry Scone
Whole Foods (River St) – Cambridge, MA

Texture: The top is nice and crunchy but the scone as a whole is not as hard as I typically prefer. It looks like whoever made this scone put egg wash across the top because it has a shininess to it. The inside is muffin-y but a bit drier, and a little spongy; it actually looks like a sponge on the inside (but it sure doesn’t taste like one!). The bottom texture is average. I separated the top and bottom and ate each part separately, and I definitely prefer the top. It’s like the difference between the muffin top and muffin bottom. (On a random side note, I encountered someone today who eats muffins from the top down as in he takes a bite out of the top and works his way down. I was intrigued by the atypicalness of it. Normally people eat muffins from one side to the other side or they pick off pieces from the top and sides. I destroy the muffin by breaking the bottom from the top and eat the bottom first then the top. While this leaves me the best for last aka the muffin top, it also makes me incredibly vulnerable to people coming by and asking for a piece [and who am I to say no to sharing?] and then getting the best part of the muffin without having had to do any of the work. And by work I mean eating the muffin bottom. I acknowledge that similar to this person I encountered, my way of eating a muffin is also not very normal, but it struck me as very odd. Okay, enough of this longer than anticipated tangent.)

Taste: Surprisingly good because it isn’t too sweet. My idealized scone is pretty sweet since it’s chocolate chip and even more so because of the glaze on the top, but the taste of this scone is still pretty good because the lack of sweetness gives you a taste of the other flavors. There aren’t any raspberry pieces, but the flavor of raspberry is very apparent. It’s made with some sort of wheat flour because the dough is dark. The non-sweetness of the scone actually makes me more likely to consume a normal amount of scone in this one sitting because I’m not left with a craving for more sugar.

Best part: The edge corner – crunchy and delicious

Bonus points: It wasn’t triangular.

Overall rating: 5/10

Welcome to my blog about scones!

My name is Megan, and I am a girl in search of the world’s best scones!

I wish I could say that I’m starting today because I just purchased and consumed a scone and then got inspired to write about it, but unfortunately that is not the case. I have been a “sconer” (as one of my classmates so nicely put it) for just about 2 years. I am actually obsessed with all baked goods (with a tendency towards the creamy, chocolate-y, nutty flavor profile as opposed to the fruity, herby flavor profile) but MOST obsessed with scones.

It all began two fateful years ago. I have the great fortune of living (or growing up living) near a Whole Foods that sells AMAZING scones (I call it the perfect scone – or TPS as I’ll refer to it in this blog – but there are some scones out there that have come pretty close). This Whole Foods has several flavors that I have seen including maple walnut, cinnamon, dried fruit and chocolate chip. Two years ago, scones didn’t even blip on my radar. I have always loved baking, but I had never explored scones before. My parents tend to go through food fads; that is, they discover some delicious treat (usually discovered via free samples at Costco or other grocery stores), and, as most people do with things they enjoy eating, they buy that thing consistently for some period of time. To my great fortune, this happened with Whole Foods scones. I came home from college one break, and my mom had bought a maple walnut scone from Whole Foods. Being the food curious individual that I am, I tried some and liked it but did not become immediately obsessed. It took a couple more rounds of buying these scones and one instance of buying the chocolate chip scone which is BY FAR the best for me to really take a liking to them. The chocolate chip scone comes with this delightful glaze (I understand it’s just sugar, but a spoonful of sugar makes the medicine go down…or a spoonful of glaze makes the scone that much more wonderful). I have tried several times to replicate this scone with no real success.

Interestingly, although this scone is found at Whole Foods and not in one of those cute bakery shops. Despite it coming from a chain grocery store, I have NEVER been able to find these scones at any other location (and my family and I visit Whole Foods wherever we travel to in the States). Even the scones at the Whole Foods in the next town over (which is only 20 minutes away) sells scones that are completely different (think more muffin and less scone).

(I also acknowledge that in their authentic form, scones are not supposed to contain chocolate chips or be all that sweet at all. However, as I have yet to try real scones in the United Kingdom or wherever they may be, I will enjoy the authenticity of TPS to my heart’s content. And hopefully in my description below, I will be able to relay to you its perfection.) I present to you THE PERFECT SCONE.

IMG_4374TPS: You can’t see any chocolate chips in this image, but take my word for it that it is chockful of yummy chocolate chips. This does however illustrate how the glaze is deliciously drizzled on top.

IMG_4505To that wonderful time when I came home for the holidays and my mom had three TPS waiting for me in the bag. The color of the scones in this picture is more accurate to their actual appearance. Plus you can actually see the chocolate chips AND the glaze.

The Perfect Scone (Chocolate Chip with Glaze)
Whole Foods – Chapel Hill, NC

Texture: Crunchy-ish (but I wouldn’t even use the word crunchy…solid may be more appropriate) on the outside and dense-ish on the inside. The dough is not too dry but not too moist. The shape is circular (you’ll hear more about my particularities on scone shape in future blog posts). Hard to the point where it may hurt if someone threw this scone at you (and also large enough that it would hurt from sheer weight).

Taste: Sweet sweet sweet. Made all the better by the glaze on top (I’m pretty sure it’s just a basic sugar glaze, but together the combination of scone and glaze is DIVINE). The dough excluding the chocolate chips has this deep, rich grain flavor.

Overall rating: 10/10 (This isn’t really all too fair because I am using this as my standard of judgment and what would a standard be if it weren’t perfect. But for the record, it is THAT good and my friends who have tried it can vouch for its perfection even after I sufficiently raised their expectations of it.)

And so the scone adventure begins!