Biscuits and Scones: 62 Recipes, from Breakfast Biscuits to Homey Desserts by Elizabeth Alston

  • Vermont maple-corn drop biscuits

    from Biscuits and Scones: 62 Recipes, from Breakfast Biscuits to Homey Desserts Biscuits and Scones by Elizabeth Alston

    • Categories: Bread & buns, sweet; Bread & rolls, savory; Breakfast / brunch; Afternoon tea; American
    • Ingredients: stone-ground yellow cornmeal; all-purpose flour; maple syrup; store-cupboard ingredients
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  • Fresh herb-olive oil scones

    • ricki on April 04, 2024

      Nice idea, but the herbs were too subtle and the portioning is odd. The recipe says to make two 8" rounds of dough and cut each into 8 scones, but I didn't think there was nearly enough dough. Went with 6" rounds, 6 scones each, which were done in 16 minutes and were still on the small side. If I try this again (1) try ¾ of the recipe with one egg for one 8' round, and increase all the fresh herbs (but not other ingredients).

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