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 :)
Almond extract sounds like a great addition. I'm making the scones right now and adding almond. Thanks! Have a great week.
ReplyDeleteoh i love the idea of adding almond extract to these. genius. I bet they were delicious.
ReplyDeleteYours puffed up so beautifully!
ReplyDeleteOooh, almond! I bet these were fabulous! :)
ReplyDeleteawesome texture!
ReplyDeleteI love almonds and that flavor would be excellent in these scones. I like that you baked it and then cut into triangles.
ReplyDeleteBeautiful! and where is the recipe? thanks
ReplyDeleteSorry, Rose, I added the link to the recipe. My bad :(
ReplyDeletebeautifully golden! i like the idea of baking them on a stone.
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