Rhiannon is the name of my second child born in October 2011. While at home on maternity leave, I discovered the Baking with Julia group and decided to join. While I may be short on time, I love to bake and love having an excuse to bake. Although Rhiannon cannot eat all of these treats, she is a (somewhat) patient observer of my endeavors.
Monday, March 3, 2014
Scones are one of those things I had a love affair with about a decade ago. I could not go into a coffee shop and not get a scone. Well, I actually could, but it was very difficult to do so. At one point in this addiction, I realized I was spending way too much money on these pastry nubbins and decided to make them on my own dime. It took fiddling with a few recipes here and there, before I settled on one that satisfied my coffee shop cravings. Simple enough, one of the key components for me in a scone is the crackly top sprinkled with turbinado sugar. Another is the crumb- dense but flaky at the same time (is that even possible?). This one from Baking with Julia comes pretty close. The buttermilk lends a tenderness to the scones I appreciate, yet does not weight it down. The butter flavor comes through and the added lemon zest brightens everything without being "lemony". It may just rekindle my old flame.