Breakfast and the man who makes it

This is my breakfast. Dark rich coffee; black as death. Pecan butterscotch scone made, thankfully, by pastry Chef Jason Reaves of Market Salamander, here in Middleburg, Virginia.

This is, without question, the finest scone I have ever encountered: The tiniest bit toothsome and caramelized; more pecan and butterscotch than batter, and a never ending source of comfort. These are not lightweight pastries by any stretch: Substantial enough to get you through lunch too though the locals consume them like popcorn.



Make them for your family and guests, be long hailed. And think of us here in Middleburg.

My thanks to Chef Jason Reaves for his kind gift to the blog of this recipe, and Chef Vaughn Skaggs, both of Market Salamander, for the introduction.



Pecan Butterscotch Scones
recipe courtesy Chef Jason Reaves, Market Salamander
14 -18 large scones, or 24 small

18 ounces all purpose flour
3.5 ounces granulated sugar
1 ounce baking powder
3/8 oz salt
10 oz pecans
20 ounces butterscotch chips
14 fluid ounces heavy cream

Method: Combine the flour, sugar, baking powder, salt, pecans, and butterscotch chips in an electric stand mixer fitted with a paddle attachment. Mix on low speed for several minutes to break up the pecans. Add in the cream a small amount at a time on low speed, mix just to combine. Place the dough on a floured surface and flatten out by hand until 1 inch thick. Cut using a 3 inch round cutter. Press the dough back together (do not knead) and continue cutting until all the dough is used. Wrap and chill until needed. Place on a parchment lined sheet pan, brush each scone with whole milk and sprinkle with granulated sugar. Bake in a 350F oven until dark and caramelized, this will take 25-30 minutes. The unbaked scones can be wrapped and chilled for up to 5 days, and baked as needed.