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Is there a better way to eat strawberries than just dipping them in powdered sugar? After all, isn't that the purest and most delicious way of eating them? How do you include this delicate fruit in something you bake and not loose its texture or overshadow its taste?
April 09th, 2006 | Category: Breakfast and Brunch, Pastry
Over the years, I became addicted to these rich, tender and satisfyingly sweet (but not overly so) scones. The preparation is extremely easy and the recipe below is a true classic, made tender and rich with cream, butter and eggs.
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