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Submitted by Eli on October 4, 2008 - 6:16pm.

Peter Reinhart, Crust & Crumb Scones

Scones have become a popular item in our house these days. Henry, another member of TFL was kind enough to share his recipe with me and his scones are wonderful too. These scones are incredible and contain no butter but rely on the heavy cream for the fat content. They will melt in your mouth! Rich and silky and they freeze well. This batch was inspired by the last of my wonderful fresh blueberries. How I'm going to miss them till next year. But I have these scones for now and will be content. Life is good!


Submitted by Eli on May 28, 2008 - 12:37pm.

Scones Question

Has anyone made the cream scones recipe found in Crust and Crumb by PR? I made them for the first time today and had to add more cream. One cup wasn't going to bring any moisture to the flour at all? With one cup I could barely get a shaggy mess started. Just curious as to whether anyone else had had the same problem.

Thanks,

Eli


Submitted by PMcCool on April 29, 2007 - 3:27pm.

Savory scones


These are really good!:

http://ilforno.typepad.com/il_forno/2003/12/snack_scones.html

And you could take them in several different directions by adjusting ingredients.

PMcCool


Submitted by gdubya on April 17, 2007 - 1:46pm.

baking Boot Camp Book

I got this book thinking I'd pick up some tricks and looked to what they were doing with scones.

The description they have uses butter (almost a pound) and 2 and something ounces of egg.

 But when you read the recipe it references in the book.... no eggs, no butter....

 I'm trying the scones as the recipe is printed in the store tomorrow.

We'll see what happens.

 Gdubya


Submitted by breadnerd on April 15, 2007 - 8:15am.

Sunday morning baking

I love getting up early on sundays with a good excuse to bake. Today we have family passing through town, and they'll be on the road a bit so I wanted to make them some portable snacks.

 


Submitted by PMcCool on April 2, 2007 - 11:05am.

Not-quite-mega-bake weekend


I dug my starter out of the refrigerator on Thursday and started refreshing it without a clear notion of what I would use it for, although some type of rye bread sounded good.  Even though it had been 2-3 weeks since it was last used, it bounced back quickly and I had enough by Friday evening to start two different batches of bread.  After browsing through recipes, I decided on the NY Deli Rye from Reinhart's BBA and a sourdough Dark Rye from the new KA Whole Grain cookbook.