Actually, I think it's a little bit of both.
And really, when you make something from scratch, it almost always tastes better than store bought and people are so impressed that you made it from scratch, that you really can't lose.
That being said, I do love to have favorite recipes. Those recipes that you make again and again. I have a banana bread recipe that is a home run every time I make it. It will always be my banana bread recipe. Strawberry cupcakes, chicken enchiladas, pinto beans and lemon bars; each a favorite recipe.
The traditionalist in me also likes the idea that I will one day be 80 and making the same strawberry cupcakes for my grand kids that I made for my own kids. I will pass out recipe cards, in my own handwriting because you always need to give your loved ones something in your handwriting, that say "Grandma Greta's Favorite Recipes". And they will undoubtedly become family heirlooms.
If you think I dream, you don't know that my favorite shortbread recipe is from Aaron's grandma and every time I make it I think of her and I am so grateful that I have that recipe. My pumpkin bread recipe is from my mom. The recipe is written in her hard to read writing and the card is stained and the edges bent because she probably had to use it a few times before she gave it to me. All her recipe cards look like that. I love that recipe card.
Cooking is about so much more than eating, isn't it?
But back to the scones. I didn't have a favorite recipe for scones and I wanted to make some for a little Valentines party I was having. I turned to my favorite source for recipes, Molly, at Orangette. Once again, she didn't fail me. (oh, and that cake on her latest post is going to be made in my kitchen very soon.)
These are so good. I love cream scones because they are soft and moist and so tender you wonder where scones have been all your life. They are nothing like those dry, crumbly hockey pucks they call scones over at Starbucks. I had my first cream scone on a Virgin Atlantic flight to London. If an airplane scone could beat any other scone I'd ever had, then I knew they were on to something.
If you're a scone hater, try these.
Here is the link to the scone recipe.
Here are my notes on the recipe:
Don't let the currants and fennel seeds scare you. These are first and foremost cream scones and you can add anything else that you want.
I would have loved to add the currants, but didn't have any floating around in my cupboards. I am intrigued by the fennel seeds, and want to try them, but didn't think they'd be good without the currants.
Instead, I used what I had, lemon zest. I just added the zest of one lemon to the dry ingredients and it was just right. It gave it a subtle flavor, not overwhelming, but still noticeable.
As for the shape, the recipe calls for cutting into triangles, but I am so bad at free handing anything that I just cut them into circles with a biscuit cutter. I think it worked fine.
I also sprinkled a little raw sugar on the top of the scones after I brushed them with cream. It added a hint of sweetness and a little crunch that I found quite nice.
They were delicious with cream and jam.
So now I have a favorite scone recipe. Add it to the archives. I am making family heirlooms that cost a lot less than good silver, but they'll be just as treasured.
Happy baking everyone!