My:

Originally posted on GOURMANDE in OSAKA:

Tea is served. With scones, confiture de questche (plum preserve) and clotted …ahem… yogurt.

Why scones ? Because :

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Go there to see the other daring bakers’ scones and incredible research on the techniques that Audax made for us.

First I made 2 : plain scones for “cream tea” decorated with rose petals, and short scones.

In the following posts, you will see variations I tried :

veggie (lard) biscuits,
oat (olive oil) scones, coconut (milk, cream, flakes) scones

I followed the recipe using yogurt “buttermilk”. It seems there is no buttermilk nor sour milk sold in this country. They don’t need, as they have “calpis“.
I strained a yogurt, the liquid is to…

View original 774 more words

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s