That might be why. I don't care enough. I can tinker for hours with pastry or cake design. But with bread, I can never be bothered.
My husband makes an amazing focaccia as well, and I think I gave up because of that. I cannot beat him, so may as well just enjoy it and then do my own thing!
Was the cook book you used published in the UK? It might have nothing to do with it, but my experience is that Japan flour is different to Australian flour. When I use an Australian recipe for cookies in Japan, the dough is so much more wet. I guess the flour is more hydrated in Japan? I don't know. All I know is that I've had to adjust the recipe. So if your scone recipe originated outside of the UK, maybe the flour they used was different??
My Dad used to take us to Florida and Key Lime pie was always on the dessert order... a wonderful childhood memory. Yours is beautiful!
Arw that is a nice memory to have 🥹 I think food memories are some of the best, aren’t they. And thank you!! 🙏
You had me at softened butter. 🤯
Right?! They're so lovely - you must try them.
A heroic effort amidst reno, broken oven, disappearing tradesmen, and Hiro have a bad day. I hope he has rallied Mark.
Ahh thank you Lisa, it has been a crazy week 😆
Hiro is much more settled today, thankfully. Currently lied snoring on me.
Hope you’ve had a good week so far 😊
Sleeping on Dad, that’s sound like a heart hug.
It’s been a big few weeks here, which probably accounts for still snuggling my Bodhi at this time of day. Better get into it. Rest well.
I'm a scone fanatic, and I want/ need to try those cherry scones asap!
Well that’s a pretty epic compliment! Thank you Kerry! 🥰
These all look delicious! Softened butter in scones seems wild but the end result looks great 🤤
Thank you Lisa! You definitely have to give it a go - so so tasty 🤤
Love those cherry scones! And will be trying the softened butter for sure!
Please do give it a go - you know what you’re doing compared to me 🤣🤣
Aw I dunno Mark. You might be surpassing me on bread! For some reason, bread doesn't behave for me.
Haha I doubt it, but I’ll take that in any case 😂
I’m super obsessive about things like checking the temp of the water etc, which definitely helps with bread 😅
That might be why. I don't care enough. I can tinker for hours with pastry or cake design. But with bread, I can never be bothered.
My husband makes an amazing focaccia as well, and I think I gave up because of that. I cannot beat him, so may as well just enjoy it and then do my own thing!
Yummy
Was the cook book you used published in the UK? It might have nothing to do with it, but my experience is that Japan flour is different to Australian flour. When I use an Australian recipe for cookies in Japan, the dough is so much more wet. I guess the flour is more hydrated in Japan? I don't know. All I know is that I've had to adjust the recipe. So if your scone recipe originated outside of the UK, maybe the flour they used was different??
Each of these look so delicious! Makes me hungry. And yes on the frog face, Haha.