These all look so tasty I am going to have to try the lemon rosemary zucchini bread.
This time of year is great for baking. Spring has its own flavor profiles. Winter is a time for cinnamon, nutmeg, spice and chocolate. Spring is the time to shed those heavy flavors and transition to lighter flavors such as citrus, herbs and berries. This is the time to lighten up desserts and have a little fun trying out new flavor combinations. I do all our baking – breads and desserts- but I don’t like very sweet things, so our breads and desserts tend to be on the savory side or fruit based.
These are not your typical scones. Instead of butter, the recipe uses cream. I serve them with lemon curd. You can also dust them with powdered sugar before serving.
- 2 cups unbleached all-purpose flour
- 2 cups whole wheat pastry flour
- ½ cup brown sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 10 ounces dried…
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2 thoughts on “Baking Time”
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Yum! I wish I wasn’t gluten free.