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These scones from chef pâtissier Damien Herrgott of New York’s Bosie Tea Parlor and Bosie Bakery are not quite the traditional English examples, but they are tender, buttery, and perfect for afternoon tea (or breakfast) served with simple clotted cream and the chef’s easy raspberry preserves. Cake flour, which is lower in protein than all-purpose flour, makes them extra soft and delicate, while pearl sugar adds a bit of contrasting crunch on top.
Often used in Liege waffles, Belgian pearl sugar also comes in handy for topping pastries of all sorts. The large compressed-sugar pieces lend a lovely bakery-style appearance and a sweet crunch to croissants, scones, muffins, and more.Buy Now ›
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