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| Photo: King Arthur Flour |
From Denny: Autumn is here - and so is daylight savings time this Sunday when we "fall backward" one hour - so don't forget to set your clocks back one hour!
For some reason I've been enjoying the vegan scones over at Whole Foods the past couple of weeks now that the weather has cooled. So, that sent me on The Scone Recipe Chase to see what is out there in recipe database land. Found these little autumnal gems over at King Arthur Flour.
Figs are quite popular here in Louisiana where many a backyard grows a fig tree. Almonds are popular in California where they supply the nation! This is the time of year when the nation's nut orchards are releasing their bountiful harvest of pecans (Louisiana and Texas), almonds, walnuts and macadamias so we are all tempted to start our holiday baking early! At least I believe that's their marketing strategy to sell more nuts. :)
Scones are an easy way to try out some fruit and nut combinations to see how the family and friends enjoy the idea. While I love my blueberry and lemon scones of the summer it's time for something different for the fall season so we wanted to try these fig and almond scones at our house. Of course, if figs or almonds are not your preference, know that you can always try figs and walnuts or cranberries and almonds or whatever grabs your fancy this baking season.
Don't feel like the extra effort and time of slicing the scone dough into proper triangles? Try the method the King Arthur Flour bakers suggest: bake them into rounds just using 1/4 cup of dough for each scone, leaving 2 inches between them. That amounts to the idea of a drop scone, much like a drop biscuit...
