scones

Photo by (c) kcline photography

This morning I woke up at 7am to make and bake cream scones for a brunch I didn’t even get to go to. I’ll save you the reason why I had to cancel going to brunch and instead give you the recipe to make these “melt in your mouth” light and fluffy cream scones. Perhaps the reason they are so good is because of the high fat content from the ample heavy cream in the recipe. I suppose when you bake anything made of butter and heavy cream it would be hard not to melt in your mouth. I guess I should mention I also made strawberry balsamic vinegar jam last night just for these scones. I’ll be posting I’ve posted a recipe for the jam soon here. Back to the scones though. This recipe is an adapted version from “The New Best Recipe: All-New EditionCookbook” by Cooks Illustrated Magazine. I’ve made them exactly like CI, and they were really good. This version is even better! (I realize these are fightin’ words!) [click to continue…]

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