Recipe here.

Original thread and explanation of why I’m doing this here

The polar opposite of the lemon blueberry scone cook. Because you can limit the amount of cream that goes in the dough, I end up with a super clean dough that cuts and shapes super easy. I rarely do more than the 3/4 cup of cream that the recipe calls for. You don’t need a scone pan for this one at all.

  • macncheese@lemmy.worldEnglish
    2·
    26 days ago

    Mmmm love a savory baked good. Enjoy PAX! How’s it these days? (I suppose you can know better after today) I used to work it for PR reasons and a couple years running logistics for Indie MEGABOOTH, was super fun. Haven’t been in years though.