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.
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…
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