I adjusted a recipe to use some buttermilk I found the other day, and I added some soda, took away a little powder, and the final result is a really moist, subtly sweet biscuity scone - almost too tender to be called a scone, by my standards. I baked some off today, and the chef guy said they were quite possibly the best scones he has had, and his first question was "did you write that recipe down? can you replicate it?" ha.
Apparently the starbucks that's next to their restaurant is possibly/probably closing, and they're thinking of expanding the restaurant, but leaving part of it as a cafe...and there's lots of other possibilities, but I think how he was talking about my scones today ranks up there with probably the best compliments I've received about my baking. :)
I'll give your formula a whirl tomorrow if I've got time!
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2009-02-18 09:41 pm (UTC)I adjusted a recipe to use some buttermilk I found the other day, and I added some soda, took away a little powder, and the final result is a really moist, subtly sweet biscuity scone - almost too tender to be called a scone, by my standards. I baked some off today, and the chef guy said they were quite possibly the best scones he has had, and his first question was "did you write that recipe down? can you replicate it?" ha.
Apparently the starbucks that's next to their restaurant is possibly/probably closing, and they're thinking of expanding the restaurant, but leaving part of it as a cafe...and there's lots of other possibilities, but I think how he was talking about my scones today ranks up there with probably the best compliments I've received about my baking. :)
I'll give your formula a whirl tomorrow if I've got time!