These odd looking scones are my adaptation of a sweet potato scone recipe I found in Tea Time Magazine. I replaced the pecans with chunks purple sweet potato. The recipe already had pureed sweet potatoes (I used white sweet potatoes for the puree.) which intrigued me. I wanted the scones to be sort of like the ones I ate in Japan. The recipe called for 1/2 cup heavy cream and more if needed. I ended up needing about 3/4 cup because the dough was so dry. The resulting dough was rather heavy and play doh- like so I didn't have hope for the end product. However, the baking aroma was enticing and the final scones were not only pretty and light, but delicious too! This time I added a sprinkling of nutmeg but I think in my next batch I will add chopped candied ginger instead of the powdered ginger which could not be tasted. Experimenting with recipes is sort of a hobby for me. My husband says it's the scientist in me. I agree except that my experiments are edible...usually. LOL!
Friday's desk - three eye drawings for the week
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This week has been particularly stressful so I'm back into my eye drawing
therapy.
Still love blue eyes the most.
And yes, I've really been enjoying tha...
1 day ago