weezi|01/13/2021
Made these as is for a special occasion breakfast, and they tasted delicious, especially with dollops of Crème fraîche and quince jam.
I used a Silpat sheet instead of parchment paper, and put a second cookie sheet under the first to prevent overbrowning. I checked after 15 minutes and they were nevertheless done -- and slightly more crumbly than I would have liked. I have other scone recipes that I bake for just 12 minutes (e.g. Cranberry Tangerine Scones from Epicurious that are also fabulous and that I've made over and over).
I will definitely make again, but next time I will check for doneness after 12 minutes.
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