Say that 10 times fast!
These are from a recipe I found online. I usually am not crazy about squash flavored everything during the fall, but I had an acorn squash and a bunch of sage that I needed to use so I started Googling.
This recipe was inspired by a scone I recently had at Lula Café. I love rosemary but have never heard of using it in pastries or sweet baked goods. It’s a lovely combination and was the crowd favorite. I saw one of my friends try to hide one in her bra to take for later. There really isn’t any better compliment than that, so thanks. You know who you are.
Scones are one of the baked goods I’m most proud of accomplishing. I never ate them growing up, but first discovered them at Tartine Bakery in San Francisco.
Now, Tartine is not just your average coffee shop/bakery. They are not messing around. Their chefs studied in France and all that jazz and the painfully long line out the door and around the corner proves it. So, after eating that incredible french masterpiece in the form of a currant scone and I completely forgot about the line and knew what had to be done.
The main issue baking scones is that they can get dry and tough very easily. A dry scone has to be one of the worst things on this planet Earth, but these scones–these scones are not dry. These scones are rich and creamy and will explain immediately why you will never buy a scone from Starbucks ever again. I’m serious–don’t do it. I’ll ban you from this blog.
I was inspired by a recipe I’d read recently for apple cheddar scones from Smitten Kitchen, but instead of cheddar I used some creamy onion cheese, sold to me by a darling little Amish man at the Daley Plaza Farmers’ Market.
So I turned on some Paul Simon, got out my crappy camera, and baked my little heart out. Continue reading