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.
Now I have to go get something to eat. I was OK until I looked at your web site, all those good looking Cakes and breads, ( not the nut thing). Hurry down so we can sample some of your Baking trials!!! Maybe we should come visit?
Guess what? I am taking my test for my CDL License Tuesday. If I pass I wll be driving a School Bus. Think about that, Your Dad as a bus driver.
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PAPA
Oh these look so good. Makes me want them and a glass of milk. Darn diets anyway.