This week the Tuesdays With Dorie group were in for a real treat: we baked cream scones. The TWD bakers have tried their collective hands at Apple Cheddar Scones (before my time in the group, but I have baked and enjoyed them), Nutmeg Oatmeal Scones, and Toasted Almond Scones. It's hard to believe, but up until now we'd skipped over the classic currant-filled cream scone. I couldn't be more excited to try Dorie's recipe at long last!
n.o.e.'s notes:
- You can find the scone recipe by clicking over to Lynne's scone post on her blog Cafe Lynnylu
- To me there's nothing quite as good as a scone studded with currants, fresh from the oven, so I didn't vary one thing in this recipe.
- I made half a recipe of scones, which I patted into my 7" pie pan and cut with a bench scraper into four sections.
- I pulled the scones from the oven about a minute early, because I prefer my scones - and my biscuits too - just a tiny touch under-baked.
the verdict:
These scones were tender and rich, with bright bursts of sweetness from the currants. I liked them best with a bit of extra butter, but they were also delicious with some jam. This recipe is destined to be my go-to scone recipe.
7 comments:
I love currant scones. I had trouble with the ones in Flour, though they were delicious, so I'm going to try these these next!
Lovely scones. Hello to a fellow Georgian! Thanks for baking with me.
Scones are my absolute favourite breakfast treat!
I think these are my go-to scone recipe now too, which is saying a lot as I'm really not a scone lover. I could have eaten my entire half batch for breakfast I loved them so much!
I need to try your method of baking scones in the 7" round pan. They always come out so beautifully.
These were my fav so far because they are just basic.
I love these as well.
Those look just like mine...I must have done something right! Love your photos of it all. Very nice.
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