This is the beautiful Rose Bakery in Paris and if you go you should visit. They are famous for their organic fare. They have no official website so you’ll have to Google it. The original is at 49, Rue Des Martyrs, 75009 Paris, in the 9th Arrondissement.
I like their Plain Scones recipe as you can add whatever you like to change it up with the seasons. When I have no fruit on hand they are still super with sliced almonds, walnuts or hazelnuts or plain.
3 1/3 C. plain flour
1 handful of cornmeal
2 very heaped teaspoons of baking powder
2 heaped tablespoons of white sugar (or superfine if you have it.)
1 t salt
1/2 cup unsalted butter
1 1/4 milk
Preheat oven to 400. Grease or use parchment on a baking sheet.
Mix dry ingredients together in mixer, add butter until mixture resembles bread crumbs.
Remove paddle and make a well in center, pour in milk and with fork work into the dry ingredients. Finish by hand just enough so dough holds, but not overworking. On a lightly floured surface form two discs. Then take a knife and score eight pieces and separate them a bit. At this point I add by hand strawberries, raspberries, peaches, walnuts or whatever you have. I find pressing them in by hand keeps the dough from getting watery and works better. Top with a sprinkle of raw sugar and bake for about 15 minutes, separate each a bit, turn the pan and bake another 2-3 minutes until lightly brown on top.
Adapted from Breakfast Lunch Tea – Rose Bakery.
Chop the cube of unsalted butter first into little squares and throw it into the freezer for a few minutes to get it extra cold. Mix the dry ingredients, then add the butter on medium speed until it’s like breadcrumbs. The original recipe calls for cutting the butter in by hand and you can still do that if you have time, but I find this easier and scones are just as good.
One thing that makes the texture of these scones especially good is the handful of cornmeal. Don’t skip that part.