Scones! (Who else's but Alice's Tea Cup?)
What I didn't try then was the mixed berry scone, which I most definitely will on my next foray there. But first - I thought I would try my hand at making them!
The recipe calls for 4 kinds of berries: blueberry, blackberry, raspberry, and strawberry. Not being a fan of blackberries, I simply substituted in more blueberries and strawberries. To add the berries into the mixture, you can puree them in a blender and incorporate into the batter, or simply combine them in whole (with the exception of the strawberries, which are cut into quarters). I love the burst of fruit when biting into any kind of baked fruit treat, so I opted for the latter.
Here are a few scone-making tips I learned along the way this morning:
Scones don't require very much working counter space. What they do need, though, is a well-floured surface (not excessively, but just so) to lightly pat down the dough before cutting out the scones. I found the perfect baking tool to assist me: a non-slip pastry mat. Lay it down on your countertop, flour it, and work away! The one I bought on Amazon was large enough (18"x24") that not a sprinkle of flour even got onto my countertop. It makes clean-up *nearly* enjoyable. Brilliant.
|a gooey mess|
The recipe can be found in "Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot," by Haley Fox & Lauren Fox, available on amazon.