Monday, July 11, 2011
TWD: Cream Scones
Light, moist and delicately crumbly. This simple scone has lovely taste and wonderful texture. I had one and then another, and when no one was looking, I had a third.
And apparently I wasn't the only one to think these scones were amazing, cause all 12 of these little beauties disappeared in just a few minutes.
Thanks Lynne of Cafe LynnyLu for an excellent Tuesdays with Dorie selection. It is now one of my favorites. Check out Lynn's site for the recipe or find in on page 17 of Dorie Greenspan's Baking From My Home to Yours.
PS: I did make a few minor modifications to the recipe. I used 7 tablespoons of butter instead of 5, I used 4 tablespoons of sugar instead of 2 (plus I sprinkled some additional sugar on top), and I added a teaspoon of almond extract. I baked them for 19 minutes (my oven runs hot) on a baking stone.
I hope yours turn out as amazing as mine :)