These scones have some of the same characteristics of croissants -- layered, flaky and buttery -- but they're much easier to make.
We hear stories of baked goods, from hobby to profession, from Marie Shakespeare and Lynn Schwartzbreg. We also make One World Catering's Apricot Almond Scones.
Algae was long a part of Irish cuisine. It helped some survive the Great Famine.
These flaky scones are perfect for a leisurely weekend brunch and easy to grab on your way out the door throughout the week.
I love scones because they are basically biscuits that you can fill with all sorts of fun things -- sweet and savory!