Before I left for work I whipped up a batch of my patented peach, walnut, ginger scones so they would hopefully be warm when she woke up.
I used a little cream left in the small mixing bowl and made a slight wash with a couple minutes to go and not finding any turbinado sugar, added some dark cane sugar for a topping. It worked well.
Actually one of my best batches yet. I make quite a few types of scones but this is our favorite by far. I thought about substituting hazelnuts for walnuts but just couldn't pull the trigger.
Why mess with something that is working?