Simply put, I'm this week's Host with the Most.
If it were only that simple. Paired up with Apple's iWeb program for the past few years has lent creativity, along with an equal amount of headaches: disappearing homepages, unrecoverable posts and the most frustrating - a comment section that sometimes worked, but most of the time, didn't. Hence this new home for me & Living Out West - at Blogger. I set my sights on a blog-friendly neighborhood and chose the first template she threw my way, ironically called the Simple template.
But enough about me. We're here to talk scones. Why the scones? When I received the official "It's Your Turn" email, I simply panicked. So soon? What on earth will I choose? Will everyone like it? I grabbed the bible (BAKING) and it fell on the table onto its spine. Magically, pages 28 & 29 opened. I stood there, staring at Toasted Almond Scones. “I love almonds. And I like scones. They're essentially fail-safe". I scoured through the completed recipes section at TuesdaysWithDorie.com hoping not to find the toasted almond scones. Then I noticed Laurie@TWD sent me an email with the 50+ recipes that hadn't been completed (thanks Laurie!). It was fate. The scones were on that second list. Fate - pure and simple.
The week consisted of five batches of scones [along with setting up this new blog]. I anticipated needing plenty "trial runs" - I simply couldn't post a flattened, burnt scone [and ruin my Host status]. Not that the first batch was bad. Nor the second. In fact, they just kept getting better as the week wore on. Office mates, my dad, the neighbors - all told me they were the "best scones they've ever tasted". Comments ranged from the delicious, light, buttery texture to the unique almond flavor. I played the simpleton, played it safe and stuck close to Dorie's recipe, using sliced almonds for the ground, chopped and topping. "Slices are nice" - in that they offer the great almond flavor without the chunky texture of chopped, whole almonds.
Wander a bit I did, as I brushed the tops with heavy cream, then gave them a sprinkling of magic dust [sanding sugar], just for good luck. I'm all for making thing sparkly. The secret? Simple. Bake them frozen. It must be the cold butter that gives these scones their light, airy texture - baked cold. But what do I know? I just know this recipe is filed in my memory now [no book needed] - which is a good thing.
I hope everyone enjoyed making these as much as I did and want to thank you for letting me be your host this week. Baking along such other talented and creative people is such a rewarding experience!
Now, if the rest of my life could be this simple.
I invited three of my “non-TuesdaysWithDorie” friends to bake along with me this week. If you get a chance, visit their blogs to see their wonderful scones!