My blog description says quite clearly that Don't Forget the Avocados is not a food blog. However, the time has come, the walrus said, to talk of other things. Of ships and seas and sealing wax, and cabbages and... scones.
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I generally cook and bake rather well (to misquote Mrs. Elton from the movie Emma, "My friends say that I certainly know how to make a cookie"). However, success in two areas of baking has historically eluded me. My first problem is with scones. They just don't turn out. The recipe will say to add "enough" cream. I add cream. But how much is enough? How much is too little? In the end, my scones have always tasted of baking powder or had an unfortunate texture. This is very sad, particularly when the failure of a scone is accompanied by the loss of the perfectly good chocolate chips or dried cranberries that I put into it.
However, recently I was inspired to try again.
And, hooray and hallelujah, the oven light has shone. My scones now turn out. They are delicious. They are moist, blueberry-y and nice. Here is the lovely recipe. I don't bother with the glaze (I think it would make them too sweet, anyway) and I definitely follow the advice of grating the frozen butter. I also put a bit more cream in than specified in the recipe.
