SconesEvery once in a while, I take a swing at biscuits again, and remember all the things I've forgotten about biscuits (there was a carton of cream in the fridge, egging me on). There is the trick of using soft wheat flour, but I have all purpose flour. There is the sifting step, which I ignore at my peril. There is the meticulous measuring, which I sometimes do not do, and I should really know better, because that kind of dangerous living should only be practiced after years and years of abusive experience. I commit the first and last sin of baking: tweak all the variables at once and see what happens. I ended up with some scones.
They are light, and they are fluffy, and they are tender, and they have caught a terrific amber from the oven and the rock. They taste too much of baking powder (my problems with salts continue). They are not: very good.
I have more cream, though.
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