Lately, I’ve been on a major chocolate chip cookie kick. I have this one particular recipe (this one) that I’ve been making for what feels like forever now. I guess you could say that it’s become my “go-to,” and as much success as I’ve had with it, I’ve grown a bit restless. There’s so many recipes out there, and I know I haven’t even scratched the surface as far as testing them all! So I’ve been experimenting with chocolate chip cookies a lot in the last few weeks. I’ve made many, many batches and tested tons of recipes, and then one day my boyfriend interrupted my chocolate chip cookie baking spree and suggested that I make something else. Literally, anything else. Anything that wasn’t a chocolate chip cookie. Needless to say, I got the hint.
I decided to make a batch of scones to win his stomach back (because I still need taste testers, obviously). Scones are one of his favorite baked treats, so I was confident that they would do the trick—all I had to do was find the perfect recipe. Thanks to my chocolate chip cookie baking mania, I had found myself browsing through cookbooks I didn’t even know I had or hadn’t looked through in a while, and blogs that I had sadly forgotten about, all in search of the perfect cookie recipe. In the process, I stumbled across a lot of recipes that looked like they were worth bookmarking, and this recipe from the Violet Bakery Cookbook was one of them. I was immediately drawn to these particular recipe because of the way Claire Ptak described the scones in her headnote. “A bit like an American shortcake” and “extra-rich.” I needed no more convincing than that!