Paperback: 144 pages
Publisher: St. Martin's Griffin; 1st edition (April 15, 1988)
Product Dimensions: 5.5 x 0.5 x 5.5 inches
Shipping Weight: 6.4 ounces (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (117 customer reviews)
Best Sellers Rank: #58,756 in Books (See Top 100 in Books) #23 in Books > Cookbooks, Food & Wine > Baking > Biscuits, Muffins & Scones #75 in Books > Cookbooks, Food & Wine > Baking > Bread #138 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Reference
Somewhere in the past year or two I have developed a real yen for scones. We used to have a tea house and various coffee houses in my city that served them, and I would occasionally buy one when the mood hit. Then all of a sudden my city was sconeless. I couldn't get a scone to save my life. I drove to every coffee place and bakery I could find... nothing. So I decided I'd make my own. I added this book to my wish list and my husband bought it for me for Christmas. Since Christmas I have been a scone making machine. As I type the air is filled with the heavenly aroma of fresh out of the oven Apple Oatmeal Scones.I have made several of the recipes and everyone has been easy to follow and wonderfully delicious.Table of Contents:Metric and Imperial ConversionsIntroduction: Ensconced in SconesSweet Scones (examples: chocolate chip orange, gingerbread, raspberry filled almond)Savory Scones (examples: hearty grain, potato bacon, rye caraway)Spreads (examples: curd, clotted cream, maple butter)The Perfect Tea (the authors guide you through some tea time etiquette and ideas)IndexA few of my favorite recipes:Blueberry Coffee Cake Scones - it has a streusel toppingCheese Scones - Cheddar and Parmesan cheese with a dash of red pepper. I served it with chili one night.Apple Oatmeal Scones - with apples, dates, oatmeal and molasses it's a hearty scone and a great on the go breakfast.Citrus Curd - I love lemon curd and this recipe takes it to another level with a bit of orange juice and peel.The recipes call for you to place the scone batter on a buttered 8-9 circle on a cookie sheet, then cut the scones yourself,then bake, and if necessary re-cut.
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