Home Cooking, Episode 4
Apr. 8th, 2020 02:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kevin_standleeLisa's sleep schedule at the moment is such that I don't see a lot of her. But I'm working during the day and if that's when she's sleeping, that's not a problem. This morning, she left me something for breakfast.
I found a plate of blueberry scones, still slightly warm from the oven as I got up at 4:30 AM. By the time I had time to eat one, they had cooled back down, so I put one in a pan on the wood stove to warm up slightly. We still have some clotted cream from our last trip to Cost Plus World Market before they closed their stores for the duration.
Lisa fretted over how she cooked these in one round pan and cut it into wedges rather than making individual scones. I told her that didn't matter, and that they taste the same either way.
These are good. I just have to be careful about not eating them too fast.
I found a plate of blueberry scones, still slightly warm from the oven as I got up at 4:30 AM. By the time I had time to eat one, they had cooled back down, so I put one in a pan on the wood stove to warm up slightly. We still have some clotted cream from our last trip to Cost Plus World Market before they closed their stores for the duration.
Lisa fretted over how she cooked these in one round pan and cut it into wedges rather than making individual scones. I told her that didn't matter, and that they taste the same either way.
These are good. I just have to be careful about not eating them too fast.
no subject
Date: 2020-04-09 09:34 am (UTC)You're absolutely right.
The shape of a scone is only really an issue if it's being entered in a competition at a county show or something (and even then it's likely to be more improtant to rememebr which county you're in so you rememebr to layer the cream and jam on in the "correct" order).
Teddy