Country Scones | By Katie.
I have a recipe that my Mom had me start baking when I was in middle school. The recipe book is full of recipes that come from Bed and Breakfast Inns. I wish I could tell which magical cookbook I speak of, but I don't remember, and I did not call and ask. Perhaps another post for another day.
This book has brought a few favorites in our family. One being Julian's personal favorite "Breakfast Casserole" (so original) that I make on Christmas Eve, to put in the oven when we sit and open gifts Christmas morning, and it is usually done baking by the time we finish and are hungry to eat. Again, another post for another day.
Now on this quarantine day #2087, I decided to whip out a recipe called "Country Scones".
It's been a long time since making these, pre-Sefton to be sure. He comes with some interesting baking techniques I never would have thought of. Like using a ladle to mix dough.
Unfortunately when I moved out of my parents, and was collecting recipes, I simply stopped filling out the instructions mid-way. Quite literally the recipe read "mix the wet ingredients into the dry ingredients" and stopped. Luckily I have made these breakfast treats enough times that I remembered everything through the end.
This book has brought a few favorites in our family. One being Julian's personal favorite "Breakfast Casserole" (so original) that I make on Christmas Eve, to put in the oven when we sit and open gifts Christmas morning, and it is usually done baking by the time we finish and are hungry to eat. Again, another post for another day.
Now on this quarantine day #2087, I decided to whip out a recipe called "Country Scones".
It's been a long time since making these, pre-Sefton to be sure. He comes with some interesting baking techniques I never would have thought of. Like using a ladle to mix dough.
Thom handed me my coffee as they were ready to pop into the oven. Thankfully I did scribble in the top of my transcribed recipe the oven temp along with the baking time.
And voila - proper British scones, served with butter, jam, and cream of course.
