The other day my mom bought The Bread Bible. Amazing recipes, amazing instructions (as always). Being eager and impatient, I didn't want to pick a recipe that required any sort of prep work, or waiting 20+ hours to be able to actually bake the glutenous wonders. I settled on her recipe for flaky scones, and they, like all things RLB, did not disappoint. I ate them with Devonshire cream and jam and nearly died from the awesome.
I substituted raisins for currants, and used half-and-half instead of heavy (whipping, for my fellow Canadians) cream. They were rich and soft, without being too heavy. If you end up making them with a heavier cream, please let me know how much more amazing they turn out!Uprising Breads. Their bread is amazing, and they give my kid cookies, so I feel a little guilty making my own bread behind their backs. Of course, there's always the chance I'll really suck at baking bread. It might fit more into the "cooking" category-- something I'm hopelessly bad at. (Seriously. If anyone wants to rise to the challenge of teaching me how to cook, please let me know...).
I will keep you all posted of my bread baking successes and failures. But for now, let there be scones: