Tuesday, May 15, 2012

Scones come in so many different types. Some are like a cookie, some like a muffin, some are more cakelike. A scone can be crunchy or not. Dry or moist. But whatever they are, I've never met a scone I didn't like. Of course, lemon curd and Devonshire cream go a long way in dressing up a bland, dry scone. The verdict is still out on when a scone should be served. Some insist it comes before the tea sandwich, and there's those that serve it last, more like a dessert. Personally, I'm happy with just tea and scones. I have read conflicting views from reliable sources on when a scone should be served. Most of the hostessess of tea parties I attend serve the scone first. I'm thinking of offering a scone recipe every month, either on the blog, or sending it out to everyone on my newsletter list. Perhaps start a sign up list for those who want the recipes? Please let me know what you think. Do you have a favorite scone recipe you'd like to share? I asked a friend who came from England for her best scone recipe. She thought a minute, and then said, "Do you ever bake with Bisquick?" Here's the recipe she gave me: 2 cups Bisquick 1/2 cup chocolate chips or dried cranberries 1/3 cup whipping cream 3 Tablespoons sugar 1 egg 1 tsp vanilla (omit if using cranberries) Mix all together. On floured surface, pat into circle and cut into triangles OR drop from spoon onto greased baking sheet. Bake 425 for 10-12 minutes. 400 for drop scones.