Dessert Comes First

An obsession with dessert and other unabashed opinions of a food writer

Magnum White King
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Food Photo Thursday: Scones at Daybreak

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Here I am again, tinkering with scones. I’ve shared a few recipes on this website as the links below will prove, and they’re a constant at most of the baking demos I’ve done. It needn’t be said: I’m besotted with scones.

Note: Every Thursday, post a food photo: it can be of what you’re eating, what you want to eat, etc. It can be shot with any device, from a mobile phone, tablet, to a regular camera – point & shoot or SLR. It’s all up to you but it must be YOUR photo, no ripping off of somebody else’s work. And please include a short description. We want to know what it is and where to eat it too, if possible.

My usual scone recipe utilizes the basics and is enhanced with a goodly amount of buttermilk, or sour milk if you want to be technical about it. This morning, I add an egg just because I feel like rebelling against the recipe. You know me, I’m obedient to the written word – er, recipe to a fault but today I’m the belligerent baker. Sometimes a broken rule proffers unexpectedly delicious results. The addition of an egg gifts my scones with a light, cakey texture and, as eggs are wont to do, a sun-bright color. Which reminds me that yes, the sun has risen. I’ve been at my kitchen since daybreak.

A coconut-hazelnut hybrid of a scone.

The other scone is purely whim playing on the availability of what I’ve got in my fridge. I use coconut milk, grated coconut, and – hold your breath: hazelnuts. Eh? Yes I know, not quite the propitious combination but I’ve run out of macadamias, coconut’s more appropriate partner. This unlikely mix gives me a scone with a rather shabby, nubby texture. Its interior – ha, innards! – are nice however, flecked as they are with the hazelnuts’ skins. Quite earthy in flavor too, a sort of new age-y scone.

And because I’m on this devil-may-care streak, I lace some of my morning coffee with the leftover coconut milk. Have you ever done that? I like the flavor, and it goes well with my tinkered-tweaked with scones that I scarf down at daybreak while sipping coffee.

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My other posts about scones:
Sleepless Over Scones
Scones On A Saturday
The Biscuit That Thinks It’s A Cake

26 Responses to “Food Photo Thursday: Scones at Daybreak”

  • I love scones! All kinds, from the buttery and soft to the crumbly and somewhat dry and even cakey ones. Paired with a mug of hot, bittersweet chocolate or piping hot earl grey tea, a smear or two of jam and I’m all set:)

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  • It’s great how the chrysanthemum plate and the radiating lines from the cut scone “wheel” indirectly reference the sun. :)

    I’m wishing for a cheesy steak pie, but suspect my memory of it may be better than the actual thing (haha). Bought some from a shop in Brisbane at ate it at the airport before flying home to Manila.




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    Lori Reply:

    Hey, I ate pies from here too when I was in Sydney.

    –lori

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  • Would you like some madeleines? These are from Tous les Jours at The Block, SM North.

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    Jesse Reply:

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    Lori Reply:

    I would, they look dreamy.

    –lori

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  • Autumn has just begun here in Tokyo, and it’s my favorite season. I dare say its the best time of year to come visit Japan (yes, better than spring when the cherry blossoms bloom) if you’re looking to satisfy your cravings for Japanese cuisine. Autumn is harvest season- fruits and vegetables are abundant (and cheaper than any other time of year!) fish is at its freshest AND comfort food, oh comfort food, has just about returned to the “featured” menus of restaurants- both classy and hole-in the wall, stand-as-you eat type.
    Now, I wouldn’t go into the debate as to where ramen originated, but Japan offers it at its best form yet. This ramen is from Keisuke, a popular ramen chain originating from Hokkaido. The soup is tonkotsu with a touch of kani (crab). Keisuke features ramen bowls in the shape of the land of its origin (Hokkaido). Ate this at Tokyo station last year in autumn; and will sure do again some day real soon! (this weekend, to be exact

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    Lori Reply:

    Hi Agatha,
    I have many Japan posts on this website and just recently I had a talk with someone who says the best Japanese food comes from Hokkaido. Your bowl of ramen looks beautiful. Thanks for sharing.

    –lori

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  • My almond crinkles:soft, moist, gooey and chocolatey just like the one you find at SnR. The secret lies on the lesser use of flour and low baking temperature.–joe

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    Lori Reply:

    Hi Joe,
    I could always use a good crinkle and yours look especially so.
    –lori

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  • [img]http://dessertcomesfirst.com/useruploads/403411101510321870753991599017439njpg[/img]

    i’m sharing my homemade cookies.

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    Takisanti Reply:

    Loves Loves you baking! And you’re beautiful too! <3

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  • Hi, Lori! My name is Lori too. Been visiting your site since last year but it’s my first time to participate here. I’m craving for a slice of Oreo Cheesecake. I had this at Kape Pilato a few months ago. Yummy!

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    Lori Reply:

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    Lori Reply:

    Oops! It’s not an Oreo Cheesecake but Reeses peanut butter cheesecake.

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    Lori Reply:

    To Lori from Lori :)
    Wow, a cheesecake is great but one that has peanut butter in it is even better. Where is Kape Pilato?

    –lori

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    Lori Reply:

    Lori, Kape Pilato is on San Marcelino St., Malate, Manila, quite near the Philippine Women’s University. Aside from the Reeses cheesecake, there’s this dish there that I loved – the Sisig Pasta. If I may, I’d like to humbly share with you my blog on that.
    http://theawesomegrind.blogspot.com/2012/07/wonderful-lunch-at-kape-pilato-bistro.html

    Lori Reply:

    Lori-
    No wonder I’ve never heard of it! I’m in Manila maybe twice a year, at most. Pity, really. Will look at your post now.

    –lori

  • max brenner’s chocolate fondue shared between 3 friends! and because we couldn’t agree on which kind of chocolate to have for the fondue (one wanted milk; the other, dark; and, the last, white), the kind people at max brenner let us have all three! :)

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    Lori Reply:

    Wow, what a beautiful photo! Which fondue flavor was the best?

    –lori

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    Z Reply:

    thank you! :) the best was definitely the dark chocolate! i’m not a big fan of dark chocolate since i like my chocolate sweet but hands down, the dark chocolate

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  • I baked some buttermilk biscuit as I made some guava jam. I found the guavas at Walmart. Really, really yummy!

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    Lori Reply:

    Hi Thel!
    I love biscuits, too! I assume you made the guava jam yourself, too? Here’s a recipe I like for biscuits.
    –lori

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    Thel from Florida Reply:

    In my 37 years here in the States, I tried a dozen biscuit recipes but the one we love the best is the recipe of The Neely’s (Foodnetwork)– so simple, sooooo good! I use MarketManila’s recipe for guava jam– so good too! Thank you kindly for your biscuit recipe, I will try to bake some next week.

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  • Crepe Cafe here in Riyadh, KSA =) Savory crepe at its finest =)

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  • sharing my homemade brownie made of sugar-free dark chocolate, muscovado sugar, organic eggs and topped with carman’s original fruit free muesi. my super indulgence! =)

    /Users/corinneserion/Desktop/P1210826.jpg

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