After having made scones loosely based on a Bittman recipe for a while, last night I tried a new recipe from Smitten Kitchen. These scones were much fluffier and better overall. Without any clotted cream in the house I had to settle for crème fraiche, which is less similar to the former than I imagined (it’s almost like sour cream, though, fortunately, the slight sourness was perfectly eclipsed by the strawberry jam). The inside was slightly undercooked, despite having cooked them for twenty minutes (as opposed to the recommended maximum of 15) and letting them rest for ten minutes. Next time I will cook them longer. Either way, I think these will be my new scones.
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