I love the idea of work-from-home friends all working around the same kitchen table. That feels like the kind of energy we need right now. And the scones are jumping to the top of my "what to bake when avoiding tasks" list!
Hi Joy, Two things.. This sounds great. First, what is the number 2 under the butter amt. in the recipe. Was it a typo? There is nothing after the 2 in the line in the recipe. Second, did you produce a magazine at Christmas time. I have all the other magazines you put out in the past. Did I miss one this Christmas? Thanks!
Hi Ann! You're so right - thank you for flagging this! For this post I used a new-to-me Substack recipe feature and... I either did it wrong or it was a little glitchy. I've since corrected the recipe but maybe not everyone is able to see the edit. It's actually 12 tablespoons salted butter. Not the 1 and 2 on separate lines.
And to your second question, no :) I actually didn't do a holiday magazine for 2025. I hope to have something for you this coming holiday season. I'm so glad you have the others. I'l really proud of how they came out, and they're like mini cookbooks!
I’ve never seen those chips…what could I sub? Yesterday I had a blueberry lemon scone from a local bakery…it was not worth $5.00! Yours look delicious! And how much salt to add to unsalted butter? Thank you!
A $5.00 scone really needs to be worth it in this economy, my goodness! If you don't see those chips, no worries. If you can grab a good bar of chocolate from Trader Joe's, you'll be just as well off! And if you're using salted butter, I'd go for 1 teaspoon of salt instead of the 3/4.
Thank you. I love scones, do not always feel like making a batch, to freeze a batch, brilliant idea. Can’t wait to try another one of your great recipes.
I actually don't know how to feel about it! I've never done it. It's toasting the flour itself in the oven first before adding to oil - are we thinking of the same oven roux? It feels like a low stakes experiment, really. If you burn the flour alone that's more affordable (in time and money) than burning a stovetop roux you've spent cups of oil and and an hour stirring, right?
I love the idea of work-from-home friends all working around the same kitchen table. That feels like the kind of energy we need right now. And the scones are jumping to the top of my "what to bake when avoiding tasks" list!
Just to be a with each other through this season feels important. Small but so comforting.
Hi Joy, Two things.. This sounds great. First, what is the number 2 under the butter amt. in the recipe. Was it a typo? There is nothing after the 2 in the line in the recipe. Second, did you produce a magazine at Christmas time. I have all the other magazines you put out in the past. Did I miss one this Christmas? Thanks!
Hi Ann! You're so right - thank you for flagging this! For this post I used a new-to-me Substack recipe feature and... I either did it wrong or it was a little glitchy. I've since corrected the recipe but maybe not everyone is able to see the edit. It's actually 12 tablespoons salted butter. Not the 1 and 2 on separate lines.
And to your second question, no :) I actually didn't do a holiday magazine for 2025. I hope to have something for you this coming holiday season. I'm so glad you have the others. I'l really proud of how they came out, and they're like mini cookbooks!
Got it, thanks! It sounds great.
I’ve never seen those chips…what could I sub? Yesterday I had a blueberry lemon scone from a local bakery…it was not worth $5.00! Yours look delicious! And how much salt to add to unsalted butter? Thank you!
A $5.00 scone really needs to be worth it in this economy, my goodness! If you don't see those chips, no worries. If you can grab a good bar of chocolate from Trader Joe's, you'll be just as well off! And if you're using salted butter, I'd go for 1 teaspoon of salt instead of the 3/4.
Thanks so much!
Thank you. I love scones, do not always feel like making a batch, to freeze a batch, brilliant idea. Can’t wait to try another one of your great recipes.
I hope you enjoy it! You'll have to let me know!
How do we feel about roux made in the oven?
I actually don't know how to feel about it! I've never done it. It's toasting the flour itself in the oven first before adding to oil - are we thinking of the same oven roux? It feels like a low stakes experiment, really. If you burn the flour alone that's more affordable (in time and money) than burning a stovetop roux you've spent cups of oil and and an hour stirring, right?