Sunday, January 20, 2008


Our friend Tonya recently gave us the wonderful Rose Bakery cookbook, Breakfast Lunch Tea. Filled with recipes for brunchy treats, we kicked things off with their classic scone recipe. As we put the put the recipe together, I continually asked Lee: how is this different from a baking powder biscuit? It's essentially the same, albeit lightly sweetened (we did not mix any fruit or nuts into this first batch). The upside? We ate them with both breakfast and dinner.



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