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.
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.