Tuesday, July 12, 2011
TWD: Cream Scones
Tuesdays With Dorie is definitely ensuring that we have a least a few wonderful breakfasts this month: last week we had the divine Chocolate Chunk Muffins and this week we made Cream Scones. Not only do they have cream, they also have butter, yum! And I confess, mine also have a little bit of extra sugar; I actually doubled the sugar (it’s only a quarter cup total) because I thought Josh would like them better a bit sweeter. It worked: he’s worried he’s consuming them a bit too fast. Hey, better that then they go bad.
This week on the Problems & Questions there was a brilliant tip to grate the butter. Due to my fear of running out of baking supplies, I happened to have butter in my freezer, so it was extra-cold and easy to grate, and required very little mixing. The scones turned out marvelously soft and rich. My dear husband gave me this darling mini-scone pan ages ago and for some reason I had never gotten around to using it. I decided I better start, mostly out of fear that if I didn’t, he may never permit me to obtain another superfluous pan. The pan worked beautifully, baking the scones in exactly twenty minutes.
This recipe rated a 9 for Deliciousness and I gave it a 3 for Effort, for an EDR of 3. Many thanks to Lynne of Cafe LynnyLu for a splendid selection. You can find the recipe here on Lynne’s site and visit the Tuesdays With Dorie site to see how the rest of the bakers liked these gems.