I’d forgotten how much I enjoy baking! These are the cranberry orange scones:
This is a closeup:
The REAL trick, I learned from Cooks Illustrated, is to stick those bad boys in the freezer for half an hour before putting them in the oven. You also don’t want to over work the dough. I like the triangle shaped ones the best because I can dunk them into my tea.
Oh I love the sound, err, and taste of that in the morning. Could you whip us up the recipe on that? I’ve always been a sucker for scones and eating their insides. Yummy!
You know, I never thought I’d be a “dunker” but I just LOVE dunking scones in tea! I drink most of my teas with milk. I just learned the “proper” way to make Chai tea: Boil the chai in water and milk (I use all Rice Milk or a 75% water to 25% cream mix), simmer for 3 minutes and then strain. AWESOME with honey!!! I’ll post the recipe for it. I don’t like scones with Chai tea, though… I’m going to make chocolate chip scones this weekend. Cas requested these. Johnny Bear requested cinnamon scones, so maybe I’ll try both. We’ll see.
Next month, I’m going to start playing with the scone recipes: Replacing butter with apple sauce, replacing some flour with ground oatmeal. I will keep you posted! Please, let me hear about your cooking (photos, please!).
Oooooooo. Those look sooooo good. I like your idea to shape them for dunking! I’ve been drinking a lot of tea lately, and I’ve become interested in cooking again so that I can control my health more.
Taking notes!