Scones are both extremely easy to make and annoyingly difficult to make perfectly. That might also be because I have some sort of vague idea of what a scone is supposed to taste like that isn’t always so easy to pin down. I can’t really decide what the ‘right’ flavor should be– just that I’ll know it when I taste it.
I am mildly obsessed with Pierre Hermé, a French pastry chef who makes the most delicious pastries I’ve ever tasted and who seems to constantly choosing flavor combinations catered to my particular tastes. Unfortunately, he has no shops in the US, meaning that I merely have to yearn from afar– or make my own. Read More