QA/QC Part II

I saw Joanne Chang on Throwdown with Bobby Flay a long time ago and have been a little obsessed with Flour Bakery ever since.   She is kinda of my hero.  Read her bio on Amazon and see if you can figure out why.  

Anyway, when I went to Boston a few months ago, I insisted we visit Flour Bakery. After seeing Bobby Flay lose to her, I knew I needed to taste these sticky buns. Mmm.  Also, while we were there, I bought the Flour Bakery cookbook (I love to buy books as souvenirs.  Anyone else?  Or am I the only nerd here?). I have steadily been making my way through the recipes ever since getting back home.  This past weekend, I tried out the cheddar and scallion scone recipe.  Confession: I ordered a sticky bun my first time in line.  But then I went back for the cookbook ... and bought a cheddar-scallion scone.  For a snack.  I didn't want to get low blood sugar as we trekked across Boston.  That's the only reason.  I promise.  

The scone was delicious.  I knew it was a recipe I had to try once I got home. I just needed an opportunity to try the recipe, where I could guarantee I wouldn't end up with all of the scones at my house! Well, my niece is being christened this weekend and my family and I are getting together afterwards for breakfast.  Perfect.  And since I like to try out recipes beforehand, I made a batch this past weekend.

I added reduced fat breakfast sausage to the recipe.  I liked the addition.  I think they would also be really good with chorizo or bacon.  Of course, they are delicious plain as well. Next time, I will not turn my oven quite so high.  I used the recommended temperature, but I think it was too hot since the butter ran out and the scones didn't rise as high as I think they were supposed to.  

So, once again, I highly recommend going Flour Bakery if you are ever in Boston and buying Flour Bakery's cookbook and making anything and everything out of it!