Lets keep things short, just like this recipe. Scones are the best thing to make when you have that last minute panic of “I am supposed to take something and forgot” less than an hour before you are supposed to go out (or are expecting people soon). Perfect at any time of day and great for the kids and adults.
Since my reintroduction to scone baking I have been thinking of all the different kinds that could be made. After making cheese scones it seemed only fair to go for a sweet scone alternative. I love berries and almost always have a bag of frozen blueberries or raspberries in the freezer so that made it an easy choice (it’s a really economical way to go and they work just as well as fresh berries in almost all baking applications). What goes well with blueberries? Cinnamon!
Scones always seem like a simple baking project, how hard could they really be? However so often you end up with dense, dry scones that just don’t satisfy on any level. Using my pastry knowledge and having a chat with the local scone expert (my grandma) I have come to the conclusion that over mixing is the easiest way to destroy a batch of scones.
I must admit I almost never bake scones, whilst I love eating the plain ones with jam and cream and the savoury heated up with a good spread of butter on them, Grandma makes the best scones so I just head over there to enjoy light fluffy scones.
Cheese scones seemed like a good idea yesterday, I didn’t have anything else for lunch and was popping out to work in the afternoon and figured they would be a welcome afternoon tea. Filled with plenty of cheese, herbs and spices they make an excellent meal straight out of the oven and were even enjoyed for breakfast today by Dr B.