We're going to wrap up 2007 with a buttery-sweet bang. The theme: scones. I'm sure many of you will agree, a good scone recipe is an incredibly useful thing to have - crumbly sweet scones in the...
We're going to wrap up 2007 with a buttery-sweet bang. The theme: scones. I'm sure many of you will agree, a good scone recipe is an incredibly useful thing to have - crumbly sweet scones in the morning, savory scones dunked in soup later in the day jgidk. They're hard to beat. And while I'm sure plenty of you have baked scones, I'm betting very few of you have delved in the realm of the mega scone The fish
This is a recipe that came out of being one part lazy, and one part determined to come up with something just a little bit different Mangrove. It goes something like this: roll your scone dough into a slab and instead of cutting scones into triangles or stamping them into shapes, slather the big slab with a generous scoop of chunky jam. Fold the dough inward, like you would a letter. The jam oozes out of the top seam as the big scone is baking, and after it comes out of the oven the pale golden top is brushed with a simple lemon icing that becomes perfectly crusty as the giant scone cools The proud princess
Broadly speaking this is a scone recipe that is slightly less fussy to make than cookie-cutter shaped scones, and more rustic out of the oven. People can slice off whatever size slice they like. I like them best after they've cooled for a few hours - and they are still plenty delicious the day after baking The journey of life.