January 30, 2007

Cream Scones


Cream Scones With Mascarpone & Lemon Curd

I baked a batch of cream scones from the cookbook BAKING: FROM MY HOME TO YOURS by Dorie Greenspan, just to find out what is so great about them (none). I never tried making them before because of the fat content and all the recipes I've read indicate they may be bland and I was right. These are just fatty, unhealthy baking powder bread with absolutely no taste at all. You have to eat them with something good like lemon curd or clotted and Devon cream. I ate one wedge with mascarpone cheese and lemon curd, still not as good as, say ensaimada, brioche and kouign amann. Scones are blah. The reason I finally made them is because my brother-in-law and his wife sent us a Christmas package of goodies and one of them is a ready to bake scones with cinnamon chips. The scones did not rise and they tasted of...nothing. I had to slather it with lots of lemon curd but still the bread is incredibly tasteless. I thought maybe the commercially sold ones are not as good as homemade but I was wrong. I think no matter what you add to scones, before and after baking, they will just taste of baked flour and nothing else, even the taste of butter is gone, I can't believe it! I think it has something to do with the batter having so little sugar and no flavoring at all. What a waste of butter and heavy cream...

Cream Scones

Don't be fooled by the pictures. Scones are the blandest baked food I have ever eaten. Well, what do you expect from a biscuit that sounds like a wall decor thing where you put candles or something.:D

Now I have to bake me some kouign amann.


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