From the Kitchen of Sasha Swerdloff

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Scones
Makes 12 scones
Total preparation time: 30 minutes

I first came across these scones after a snowy, treacherous drive through New Hampshire and Vermont. Some friends and I finally arrived at our destination hungry, cold and tense. Sliding down the driveway towards a two-story farmhouse outside of Montpelier, we felt an exhilarating sense of excitement and release. We stepped through the door and were met by a wave of warmth and the smell of wood smoke and chili. We settled in, set the table, and Mr. Harvey made scones, his eyes sparkling and his thick grey muttonchops framing his gentle smile. The scones emerged form the oven piping hot.

These scones are crispy outside and fluffy inside. They are quick, simple and easy to prepare and always beautiful. I love how their shape encourages each person to pull a triangle from the loaf by hand and how this enhances the intimacy of the meal. They are also perfect for a rainy morning breakfast, prepared while the tea water boils and enjoyed by the window with a good book.

Champlain Valley Apiaries in Middlebury, Vermont produces a light honey flavored with notes of clover and alfalfa that goes nicely with these scones. Operated for three generations by the Mraz family, Champlain Valley Apiaries harvests honey from 1200 beehives across Vermont. They sell both crystallized and liquid honey at the Middlebury Co-op.

Equipment:
Baking sheet

Ingredients:
2 cups flour plus extra
2 tablespoons sugar
3 teaspoons baking powder