And, just for New Year’s, I’m including a link to a recipe for an article I wrote a few year’s back called “The Perfect Scone” for Northwest Palate Magazine. It’s the perfect New Year’s (or any winter’s day) breakfast food, crispy on the outside, soft on the inside, with a simple list of ingredients – even better with fresh jam and cream. Eat right away.

The recipe produces the best scones, but be sure to mix everything by hand, sparingly – overmixing makes the dough tough. ]]> https://webbish6.com/2077/feed/ 2 2077