I was hungry for these before, during, and after Christmas. So I finally made them the other week.
I was not entirely satisfied with the star and gingerbread man shapes that I had available to me. But you can't have everything. I guess I need to go shopping.
I made them with dried currants and without, with a sugar crust and not, with an egg wash, and naked.
I think I prefer them QUITE PLAIN. No currants, no egg-ey wash. The crust of sugar was nice. Of course if you can figure out how to make clotted cream at home (my next project) they are best slathered with a nice crusty nub of it. Then smothered with a very strawberry-ey jam.
I've always used the Savoy Hotel Scones recipe here. They are delicate, tender, and buttery and very nice just on their own. Wish I could invite you over to share!
(Martha Stewart has published the same recipe using 1 3/4 c. flour vs. 1 1/2 c. I've tried both and would recommend something in between! And if you can't use good butter - even Land of Lakes is a bit anemic these days - make sure to use whole milk or cream.)
(Martha Stewart has published the same recipe using 1 3/4 c. flour vs. 1 1/2 c. I've tried both and would recommend something in between! And if you can't use good butter - even Land of Lakes is a bit anemic these days - make sure to use whole milk or cream.)
Have a Happy Weekend! It's March already - YIKES! Or, Yippee!
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C'est mars, mais il pleut à Paris et la semaine prochaine il va faire très froid... tes petits biscuits on l'air délicieux...et meme si je ne mange plus de gluten, j'en dégusterai bien en ta compagnie...! Bon WE
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Il en reste un petit peu ???
ReplyDeleteLovely!
ReplyDeleteI would love to share a morning or afternoon eating scones and drinking tea with you. Just the thought of scones makes my mouth water... I'll be right there, with homemade jam in hand (wish)! :^)
ReplyDeletei've always wanted to make my own clotted cream, since we can't get the product at all in belgium. well, not that i know off.
ReplyDeleteyour scones look just the part!
sugar coated? bring-it-on...
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