The Best Damn Scone Recipe Is in The Food Lovers' Guide to Seattle

Sugar Rush Baking Company--also known as Coffee to Tea with Sugar--provided the best damn scone recipe ever.

In her first book, The Food Lovers' Guide to Seattle, Keren Brown has compiled a collection of the city's best restaurants, food markets, and cafes into one handy guide. It's a must-have for anyone new to the city, but for locals wanting to familiarize themselves with new neighborhoods, it is also an essential guide. Plus, it includes the best damn scone recipe ever (see below).

Read Part I for the review.

Join author Keren Brown for the launch party for The Food Lovers' Guide to Seattle on Monday, July 25 from 7-9 p.m. at the Shilshole Bay Beach Club. Tickets are $5 and benefit Farestart. Admisssion includes bites from several area restaurants; books will be available for purchase. More details and ticket sales at brownpapertickets.com.

Why is this the "best damn scone recipe," you ask? It's a plain recipe, but it's dead simple. The instructions are clear and detailed, and you can easily make these scones on a bleary-eyed weekend morning.

Sugar Rush Baking Company Scones

Makes 6 scones

2 cups flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 egg, lightly beaten
1/2 cup buttermilk

Preheat oven to 325°.

Combine the first five ingredients in a medium-sized mixing bowl. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs.

If possible, use a digital scale to weigh the egg and buttermilk out to 6 ounces, mix, and pour into dry mixture. If you don't have access to a scale, you can use the above measurements, and add buttermilk as needed.

Using a wooden spoon, mix until all ingredients come together and form a wet shaggy dough ball.

Turn dough out onto a lightly floured surface and knead, 5-6 times. Form a ball and flatten into an 8" disk, raised in the center. Cut disk in half, and each half into thirds, resembling pie slices.

Place scones on a lined cookie sheet and bake 9 minutes at 325°. Turn scones 180° degrees and continue to bake for 5 minutes.

Check scones--a wooden skewer should come out clean, or they should be firm to the touch, and slightly browned along the edges, not golden! If more time is needed, put them in for 5 more minutes, but watch carefully.

Cool for a few minutes on a wire rack and serve warm. Or, cool completely and wrap in plastic for 1-2 days. Reheat in a microwave or oven.

(From The Food Lovers' Guide to Seattle Copyright © 2011 Morris Book Publishing, LLC.)

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