Bizarrely, I took the cheese version of these out of the oven about an hour ago. I can attest they are fantastic to the point of a verbal ‘these are incredible’
Using frozen berries is okay here-- dont thaw them--but I do find sometimes they produce a much wetter scone (frozen fruit has a lot more moisture as the "cellular structure" of the fruit is disrupted from freezing and causes the juices to flow more easily).
I did not read this comment until after I made them with thawed blueberries and can attest there is tooooo much extra water. They spread out a tonnnn and are all sort of melted together :(
Hoping someone on here can chime in with GF baking expertise! I would say all-purpose GF is almost always the way to go (but would go with King Arthur, not Bob's for this one)
I have done the strawberry cake from Sweet Enough with King Arthur GF and also with regular King A ~ the gluten free was BETTER!! I’ve never used GF flour but my friend is GF so I did and I may be sold. Please reply if you try it!
My directions for savory scones steps 3 and 4 are the ones for the sweet scones. Could you please resend the directions for the savory ones? Really just need to know if put cheese in with dry ingredients at the beginning or add with the sour cream/cream. Thanks
I am assuming it is a misprint that you add raspberries to the savory scones. Again, assuming you add the leeks and onions where it says raspberries. I'll know soon as I'm making them.
Still on the post-event high from the Sydney show last night and now devouring my third scone. What a delightful way to spend a Wednesday... You’ve done it again AR! 12/10.
I’m excited to attempt both versions this weekend for Mother’s Day. Could I make them smaller by cutting the triangles again or would that be a mistake?
Has anyone made the scones the night before and baked them the next morning? I know the recipe says you can bake 6-8 hours later, but I’m a little nervous that if I mix them up tonight, it might be over 8 hours by the time I’m able to bake them tomorrow morning.
Bizarrely, I took the cheese version of these out of the oven about an hour ago. I can attest they are fantastic to the point of a verbal ‘these are incredible’
I have to use up some frozen berries from last summer (to make room for new berries, obvs) and I want to use those. Should I thaw them first?
Using frozen berries is okay here-- dont thaw them--but I do find sometimes they produce a much wetter scone (frozen fruit has a lot more moisture as the "cellular structure" of the fruit is disrupted from freezing and causes the juices to flow more easily).
Thank you! 😁
I did not read this comment until after I made them with thawed blueberries and can attest there is tooooo much extra water. They spread out a tonnnn and are all sort of melted together :(
Any tips/ideas to make these gluten free (I know! but I have celiacs in my family!)?
Should I go with the 1 to 1 all-purpose gf flour or oat flour or what?
Or should I not attempt?
Hoping someone on here can chime in with GF baking expertise! I would say all-purpose GF is almost always the way to go (but would go with King Arthur, not Bob's for this one)
I have done the strawberry cake from Sweet Enough with King Arthur GF and also with regular King A ~ the gluten free was BETTER!! I’ve never used GF flour but my friend is GF so I did and I may be sold. Please reply if you try it!
Please pass the savory scones. They sound like heaven right now, with a cup of tea. Sigh.
My directions for savory scones steps 3 and 4 are the ones for the sweet scones. Could you please resend the directions for the savory ones? Really just need to know if put cheese in with dry ingredients at the beginning or add with the sour cream/cream. Thanks
the PDF is correct-- as well as the site version which is now updated!
Looks fabulous. I think the recipe for the savory scone needs to be updated (it references raspberries). can't wait to try!
sorry about that-- the PDF is correct, website version updated! sadly cant update the newsletter in your inbox (annoying, I know).
Can’t wait to make the berry version for Mother’s Day!
Okay, I have ramps right now and desperately want to make them work for a savory scone... ratios? tips? bad idea? Would keeping dill be "too much?"
My mulberry tree is ripe, do you think that would work for these scones?!
oh GOD yes
I am assuming it is a misprint that you add raspberries to the savory scones. Again, assuming you add the leeks and onions where it says raspberries. I'll know soon as I'm making them.
yes, the PDF is correct, and site version has been updated.
Still on the post-event high from the Sydney show last night and now devouring my third scone. What a delightful way to spend a Wednesday... You’ve done it again AR! 12/10.
My sister and I both pre-ordered your book. She’s a former pastry chef, I’m a newish home cook who never eats or makes desserts.
The first recipe of yours I tried was the savory scones. My sister said, Classic Jean to pick a savory recipe from a dessert book.
Anyway, they were *so good* and *so easy*, even for a beginner baker at 7k feet.
Thanks a bunch.
American living in the UK: good sub for the sour cream = greek yogurt? <3
My garden is saying rhubarb rhubarb rhubarb. Will rhubarb work?
I’m excited to attempt both versions this weekend for Mother’s Day. Could I make them smaller by cutting the triangles again or would that be a mistake?
Has anyone made the scones the night before and baked them the next morning? I know the recipe says you can bake 6-8 hours later, but I’m a little nervous that if I mix them up tonight, it might be over 8 hours by the time I’m able to bake them tomorrow morning.