Wednesday, June 11, 2008
In The Kitchen W/ Kelly: Sconey Island
I can't leave my studio today. If you see me out, please drag my ass home. And then pilfer one of the exquisite scones that I baked this morning. My latest find is Sanso's Guava Strawberry preserves, and as righteous as it is on bread, it deserved to grace a finer baked good. I tried the Brown Sugar Scone recipe from Vegan Visitor, using less of the brown sugar than is called for. I wanted just a touch of sweetness.
These babies don't even need jam, curd, or clotted cream. Get into this.
I even ate two because they wouldn't fit into the container, then snorted a line of vitamin. I'm racing deadlines and know I'll forget to eat.