Just like the 19th century artifact that unlocked the secret of Egyptian hieroglyphics, I have finally stumbled upon the secret to making great scones. You know, fluffy and moist on the inside while simultaneously being a little crunchy on the outside with that great looking, craggly crater that forms on the top. I’ve tried recipes for years, and they all turn out too dry or too biscuity or too something else. Never have I been able to produce a scone that rivals the ones I grab at the bakery (
or even Starbuck’s for that matter), until now.
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Great name for the post!! I am always looking for a good scone recipe, the ricotta cheese was a stroke of genius! thanks so much for sharing!
ReplyDeleteSee, one person's 'sloth' is another person's 'genious'. Still wish I'd thought of 'Salmon Enchanted Evening' first...
ReplyDeleteScott, this looks so good. Glad I have you as a friend to make them for me :) By the way, great to see your grits recipes in today's Bradenton Herald. YUM!
ReplyDeleteLooks like a perfectly scrummy scone to me! But since you asked for suggestions to make the perfect scone, well, may I refer you to my blog. Mmmm. Would love a scone and a nice strong cup of tea just now.
ReplyDeleteThanks, Jean. And your blog looks great!
ReplyDeleteI think all great creations especially in food were made by accident or working with what you had. Well done on improvising. I think if you had a handful of dried cranberries in your cupboard I would be in heaven.
ReplyDeleteThanks, Steve. I had them and debated it - just wasn't feeling the cranberries that morning.
ReplyDeleteThey look gorgeous! I love the ricotta idea.
ReplyDeleteThese looks so good! I will be trying your recipe as soon as I am settled after my move this weekend.
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