Scones are one of my simple pleasures in life. I like their mouth feel more than the mouth feel of muffins and I enjoy the range of sweet and savory flavors they come in. My specialty is oat and raisin scones - they come out perfectly every time and I could eat the whole batch in one sitting, especially warmed or toasted with butter.
I thought I should branch out from this though and therefore decided to make some lemon scones, since I' had never made oat-less scones before. They were a bit cakey and spread to be super huge, so typical improvising me quickly cut them into stars, whipped up some homemade cream and instant pudding, then garnished with strawberries to make them into a dessert for my friends and I on the night before our 10K race. Dusted with powdered sugar, they got my seal of approval. When in doubt: make it a strawberry shortcake.
Another attempt at a new flavor of scone came nearly a year later (I'd made other scones since they just weren't anything to write home about). I used this recipe for double orange scones.
The orange butter was absolutely to die for. Maybe the scones could've been a little shorter, but they were still quite good. I left the oranges out to dry for a bit, because I used fresh oranges and knew just how much water they'd be adding to the recipe. I could probably cut the liquid back even further than I did. It was also my first time using wheat flour! (very exciting). They were rather pretty with the orange zest specks and the browning of the butter, though I'll be the first to admit that I usually make my scones too wet and so the shape gets a little "meh." I'll work on it, I promise.
I still need to try my hand at some savory scones. I've got a few garlic and cheese recipes dog eared for fun. Maybe next week.
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