Made these loverly scone yesterday. Found the recipe here.
Here is a video of my process. (I made a few ingredient changes.)
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I know, I know....more food photos. I am having so much fun with the colors in my garden that it's really hard to not post the photos.
My go-to snack/meal lately. So delicious with herbed cream cheese, shallots, snipped herbs, cucumbers, and smoked salmon. Yum.
Oh, and don't forget dessert!
I have been wanting to try this cake recipe for some time now as well as try a mini bundt pan I was given. I decided to put the two to the test.
I was super curious about the amount of poppyseed the cake recipe called for. And also, they are soaked in milk until they swell.
The cakes themselves turned out fine. I used the sour cream option as buttermilk was the other option. I thought the cream would make a stiffer batter for the little molds. If you are interested, the cookbook I baked these from is Deborah Madison's The New Vegetarian Cooking for Everyone
