One of my favorite breakfasts in Paris was a plain scone and coffee at Rose Bakery on rue des Martyrs.
It was too early for bobos-watching (I think brunch is more their thing), but not for breakfast. We sat at a cozy table with a view of the cooks prepping pizzettes and roasted vegetable quiches on the benches in the back. (Sweet.)
The coffee was spot-on. The scone was served warm with a thick slice of butter and the prettiest jelly I’ve ever seen. It was rose petal, but being scared of both bees and flowers, I made a white peach jam instead.
So I lost my camera, but we’ll always have Paris and its scones.
Rose Bakery Scones
(Adapted from paperblog.fr)
Makes 5-6 dainty scones.
1 c. + 2 TB flour
1 TB sugar
2 tsp. baking powder
1/2 tsp. salt
4 TB cold, unsalted butter, cut into small pieces
1/2 c. + 2 TB whole milk
an egg or cream for brushing the tops (optional)
Preheat oven to 375ºF and line a baking sheet with parchment paper. Mix the flour, sugar, baking powder, and salt together in a bowl. Use your fingertips to rub the butter in until it resembles a coarse meal. Add the milk and mix with a fork. Use your hands to gently gather the dough into a ball. If it seems a little too sticky, add a little extra flour.
Form the scones, about 2 TB of dough per scone, and place on the baking sheet. Brush tops with egg or cream, if you like (I used cream). Bake for 15 minutes or until bottoms are golden. Serve while still toasty, with butter and jam.