I’ve got a little thing for scones. Ever since the first time I experienced them on a British Airways flight, complete with clotted cream and strawberry preserves, I’ve had a particular fondness for them. They’re also one of those baked items that look like they were more work than they actually were, which seems to impress people. Last weekend I gave this Martha Stewart recipe a try with okay results. I was originally attracted to the recipe because it used buttermilk, which means fried chicken in my house, and because they were promoted as fairly healthy.
I didn’t follow the recipe exactly, opting to make the dough Saturday and baking the scones Sunday, which made the dough a little wet because the apples released some juice overnight. The scones definitely weren’t dry. They also weren’t particularly sweet, which I appreciated, but I still might add a little more sugar and cinnamon to them next time. And, there will be a next time.