This was a recipe I found recently in the New York Times food section. It was pretty good but I still like Linguini and Shrimp better.
Finally tasted the real thing!
The mixer on the left as served me well for over 20 years. But it has been making a strange noise lately … so I thought it best to replace it before it gives up in the middle of baking something.
It’s just a Bundt cake really, but it looks so regal on this black cake stand.
These are so good! I make another scone recipe that is similar but this recipe is better. I think that the addition of heavy cream and Creme Fraiche along with the overnight freezing somehow makes the scones more tender. They just melt in your mouth and most scones don’t.
