Currently baking from The Art & Soul of Baking by Cindy Mushet.

In my follow up attempt at the chocolate cream scones, I tweaked a couple of things. Some on purpose, some not (I blame the 4 hours of sleep I got the night before). I increased the amount of sugar from 2 3/4 oz to 4 oz, and I accidentally added an egg to the mixture (oops) instead of brushing it on top. I also made the scones smaller and taller. The end result? They were tastier, more moist and held together better. The texture was more cakelike, then sconelike, but that’s not necessarily a bad thing. They were still a bit misshapen, but were recognizable as scones, at least.

Next time, I’ll keep the egg in the batter, actually refrigerate the dough before baking and maybe add some nuts.

Also, I got a new camera (YAH!) and will try to start including pictures.