I made Anne's Cream Scone recipe this morning. They were incredibly quick and easy, started at 6:48 and put them in the oven at 7:00. They were very good and my office mates are happy.
I only had 1 cup of cream less a couple of tablespoons. I used 1 egg yolk and skim milk to fill in the remainder. I made the choc chip version .
If you read the earlier scone thread, I would like to duplicate scones at a bakery in Flat Rock, NC. Anne's scones, although better than most, are still more like what I consider a traditional scone. They were cakier and more biscuit-like than the ones I am trying to copy, which are very crunchy on the outside. One definite difference is that my target scones are sweeter. I wonder if the additional sugar adds to the crunch. Or should I just give up copying a scone that was baked in a wood-fired brick oven?
Thank again Anne, and anyone who has further suggestions.
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