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Egret and crab

Sunday, January 14, 2024

Scone of the day

 

I made an early batch this morning, before my wife woke up.

I made a nectarine walnut scone. 

I left the ginger out this time. 

I did a couple things differently with this effort; I substituted sour cream for half the half and half and I dropped the white sugar to a third of a cup from a half and added some molasses sugar. 

I used a bit more cinnamon than usual and gave them a slightly longer convection bake, about 20 minutes.

Finally I added water to my powdered sugar instead of cream this time and added a whole bunch of lemon zest for a lemon icing that tasted wonderful.

I'm dialing it in better every day. Good scone.

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