Joy the Baker

The date was September 17th, 2009.  

Yes.  Yesterday.  

That’s the day that I finally stopped totally sucking at scone baking.  That’s the day that I didn’t pull a tray of overly sweet, super flat triangle shaped mounds out of the oven, trying to pass them off as scones.  

Summon the parade.  I’d like you to call in the marching band please.  Flag twirlers would also be nice.  This is sort of a parade worthy occasion.  Fluffy, rounded, nicely browned, fruit filled scones?  From my oven?  Yes.  Parade please.

Oh!  Just so we’re clear…  I’ve made at least twenty dozen terrible batches of scones in my lifetime.  Terrible terrible.  I just couldn’t get it right!   Let this space hold as proof that I’ve wrestled scone dough and oven temperatures and come out successful.

Here’s proof:  pink and fruity, spiced, hearty and subtly sweet scone proof.  

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I swear, if my head weren’t attached to my shoulders, I would have certainly misplaced it this weekend.  I don’t know what’s gotten into me, but I just can’t seem to follow a straight lines these days.

Somehow, I did manage a coherent 45 minutes to bang out these incredible Sour Cream Scones.  Easy, soft and buttery.  They’re perfect warm from the oven with jam… but what isn’t?

I ate four without blinking an eye on Saturday morning.  You could say I love them.  And because I share, and because you indulge me, here are a few other things I love, dictated in picture form.

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