Other people send flowers or make donations - I bake. It's what I do...
My scones aren't true scones in the Irish or British sense. Mine are more like a scone-Danish hybrid. I make many, many layers of butter-studded dough, like a Danish. You can see the process here in a series of photos from a previous blog post, and of course, the finished product photo below:
|Lemon swirl scones are a favorite!|
There's something so basic, so un-techy about making scones. The only mixing utensils you need are a bowl and a fork! No high-tech gadgets, no fancy-schmancy mixer or food processor. A bowl and a fork - oh, and a measuring cup and some measuring spoons.
I love to share my scones so much that I am holding a raffle at the end of the month, winner to be announced April 1st. The winner, no matter where you are, will get a dozen of my full-sized scones. That's a $25 value!
Here are some photos I took this morning of scones-in-the-making. I made strawberry swirl, brown sugar cinnamon raisin swirl, and maple walnut swirl (with maple syrup from Nightengale Farm in nearby Galway, NY! Take a look:
|These will be brown sugar cinnamon raisin swirl scones!|
|And maple walnut, with pure, local maple syrup!|
Hope you enjoy these little snippets of my scone-making obsession. Let me share a dozen with you - comment below (as anonymous with your name if you have trouble) and it might be YOUR name I announce on April 1st!
All the best,
Your Adirondack Baker