Tuesday, January 09, 2007


I forgot how easy it is to make fresh breakfast breads, even during the work week. But yesterday I hopped out of bed and went straight to work on a batch of traditional currant scones. The recipe that I used included eggs, and you can see that the scones ended up with a slightly cakier texture. This seems to have worked out well for freezing them, though we plan to make a future batch without eggs to get a more biscuity scone.

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