The last time we visited our friends in North Carolina, Tonya and I visited Foster’s Market for lunch. Our lunch was fantastic, and the market offered so many delicious looking items that I wanted to take them all home and give them a try. While Tonya was here visiting family last week, she brought me a basket packed full of goodies from the market (as well as a few from another of my North Carolina favorites, A Southern Season) plus a copy of The Foster’s Market Cookbook.
Considering how good everything looked in the market, figuring out what to make first was tough. I decided to make a little weekend breakfast treat for me and Quinn. Sara Foster’s scones recipe suggests many variations, such as mixed berry, pear-almond, and pecan-praline. They all sounded delicious. I let Quinn pick, and he chose the cinnamon-apple variety.
These scones are a great way to start a lazy, weekend morning. They are warm, dense, and very delicious. And, of course, apples and cinnamon are always a winning combination for me. Next time, though, I’m thinking that I’ll be forced to make the pecan-praline variety.
For those of you not in the Durham area, Foster’s Market offers an online market, as well. I highly recommend the Seven Pepper Jelly.
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January 7th, 2008 at 7:55 pm
These scones look more buttery than the usual doughy triangles I find in coffee shops. Does it break from more traditional scone recipes in any significant way?
January 7th, 2008 at 8:00 pm
You have just given me a perfect brunch recipe for this weekend—thanks! I’m with you, the apple-cinnamon version is always a winner!
January 7th, 2008 at 10:22 pm
Oh my goodness these look so incredibly perfect! Sugary on top and they look wonderfully crisp. Yum!! I love scones! Beautiful photo too.
January 7th, 2008 at 11:22 pm
I have both their cookbooks and love them. So jealous that you went.
Scones look great.
January 8th, 2008 at 11:32 am
Jessica, this was my first real foray into scone making, so I’m not sure I can really answer your question. I looked around a bit at some other recipes, and this one does seem like it has more butter. Also, the cookbook mentions that a lot of scone recipes use cream or half-and-half, whereas this one uses buttermilk to make them lighter and fluffier.
JEP, I hope you enjoy them!
Ashley, thanks so much!
Peabody, thanks! So far, I love this cookbook. The market itself was wonderful. Maybe you’ll make it there some time!
January 8th, 2008 at 1:38 pm
I love apple and cinnamon together. Your scones look delicious, a real breakfast treat.
January 8th, 2008 at 11:07 pm
Thanks, Katie!
January 9th, 2008 at 10:43 am
mmm, looks amazing!
January 9th, 2008 at 10:58 am
Crispy on top but soft inside I bet…these look expertly done. Nothing is better than a great scone, in my opinion. The Pecan version sounds wonderful too!
January 9th, 2008 at 11:23 am
Thanks, Sara and Cakespy!
January 9th, 2008 at 12:35 pm
Oh, Jen, I’d love to have one (maybe two?) of these now, to go with my tea!
January 26th, 2009 at 8:12 pm
Jennifer, how do you get them so “shinny” on the outside? Egg whites? very interesting, your scones look a lot better than mine, lol.