And I can't say it often enough: I'm pretty happy we have so many breakfast treats left to bake. I strongly belive that there are people who make wonderful, exciting cakes and there are people who are good in baking "dry stuff" like bread, Viennoisserie, scones and biscuits. Maybe simple cakes, too. No, I know, these things are not really "dry" at all. It's just to describe the difference to creamy cakes.
Guess I am the second kind of person.I followed the recipe for Cream Scones just as written in Dorie's book on p. 12 - you can find the recipe on Lynne's page "Cafe LynnyLu", too. She picked this easy, fast and at the same time great recipe for this week's TWD!
The heavy cream gives the rceipe a special touch.
But: I was wondering, where the raisins come in? Must have a blind spot or anything.Well, I changed them for dried apricots, anyway, because I LOVE dried apricots and could not imagine rasins in these.
P.S.: If anybody knows the "flowers" in the picture - that gives an extra 10 points for beeing a bloomer-nerd! Found them at my market. I once read about this plant, because it has the same name as an cookbook-author, but this was in a spice-context - so I would never have expected them to be sold at the flower stand!
