Peeps, if there are two things I love it’s moms and strawberries - I mean I also love dads and raspberries, as well as my cat and binge watching a wide variety of shows, including Diplomat and Beef (so good), but for the purpose of this letter, I’m focusing on next Sunday’s holiday (mother’s day, FYI . . . ) and a fruit many of us are starting to see in farmer’s markets, our backyards, etc. (strawberries). For me, Mother’s Day is best spent eating copious amounts of donuts that my children have purchased for me at one of my many fave donut spots in the city. Case in point below: my oldest son holding a box of
The scones are delicious! I added a touch more sugar and like Pam I used cream instead of an egg. My question is why they need to be frozen before baking???? PS Love your cream scones too!
yay! i feel like if you freeze them before you bake, then they keep their shape better and rise slightly higher in the oven - but you can totally skip that step!
The scones are fantastic! I used your icebox cake tip and lined a 9” round cake pan with Saran Wrap and pressed the dough in with zero folding, then baked from frozen because mom life. Used cream instead of an egg wash since I had it leftover. I love that they’re not too sweet. Hoping you use this base in your new book with something savory - would it work with tomatoes and cheese? 🤤
so sorry for my delay in responding to this! love that you used that tip! and yes! there are many savory scones in my new book and some have this base! tomatoes are kind of wet so you might want to use sun dried tomatoes??
The scones are delicious! I added a touch more sugar and like Pam I used cream instead of an egg. My question is why they need to be frozen before baking???? PS Love your cream scones too!
yay! i feel like if you freeze them before you bake, then they keep their shape better and rise slightly higher in the oven - but you can totally skip that step!
The scones are fantastic! I used your icebox cake tip and lined a 9” round cake pan with Saran Wrap and pressed the dough in with zero folding, then baked from frozen because mom life. Used cream instead of an egg wash since I had it leftover. I love that they’re not too sweet. Hoping you use this base in your new book with something savory - would it work with tomatoes and cheese? 🤤
so sorry for my delay in responding to this! love that you used that tip! and yes! there are many savory scones in my new book and some have this base! tomatoes are kind of wet so you might want to use sun dried tomatoes??