Hey all, I've taken on the task of making brunch for some guests and I'd like to make some scones, but I don't have a great recipe. I'm looking for a nice crunchy exterior with a dense buttery interior (none...
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I've been contemplating the recipe found here for awhile. I was wondering if any eaters out there could tell me how crucial the parchment paper would be? Does anyone know if it has an effect on baked goods in general?...
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My scones turn out like brickbats (or paperweights) at best...Can you help by sharing how you achieve a perfect scone? Do you use heavy cream in the recipe? Do more eggs mean a cakey texture? What are your favorite sweet...
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