Last year my mom was visiting and I remember us enjoying the rustic olive oil scones for our lunch. These are small scones and baked with a slightly raised dome
Ideally scones should be made with your hands, like your grandmother used to make them. I grew up always believing scones were shapeless, brown rock-like cakes that had no flavour
The most common faults in scones are kneading the dough too much, using too much flour during the cutting stage, and working with too dry a mixture and being too economical and cutting them out too thinly
RecipeGluten-FreeAdapted from my Mom's recipe(Makes 12)Ingredients. 250ml flour (I used 3/4 rice flour + 1/4 potato flour)250ml cheese (cheddar/feta/etc
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