But I wrote it down and used that technique for making these scones. Frankly I had had never tried it before. You know it was always that ol’ saw, one of these days before the cows come up I will give it a whirl.
Well dear friends I like this technique. It works great, if you want to make it ahead. It is so easy merely patting everything nice and neat into the cake pan lined with parchment paper and popping it out of the way in the freezer.
Normally I use dried pie cherries, but this time I used dried sweet cherries. So it’s not quite as piquant as the pie cherry version, but still mighty tasty. It’s what I call a hearty scone, so rich with heavy cream and butter.
I am a nut fan. Maybe that’s why I have watched One Flew OverThe Cuckoo Nest 4 times and read the book. Ha! So I often increase the amount of nuts in a recipe, which I did with this one. I added 3/4 cup chopped pecans instead of the 1/2 cup. This is up to you. Or maybe you are one of those people who sometimes feel like a nut and sometimes you don’t. Come on, that deserves at least a smirk.
I often make the glaze with heavy cream too. I have it on hand for the scones. It seems like the act of weenie to put 2 cups of heavy cream in the scone and then put merely mundane milk in the glaze. Of course your decision depends on your psychological profile on what you deem logical. You might be one of those people who drink nonfat lattes with a double order of whipped cream. I paired Wild Goose Cherry Blossom Green Tea with these scones. Obviously there was no other choice in my perspective. Your viewpoint might be different, but it definitely would not be wrong. I will repeat this axiom over and over. There is no right or wrong pairing. If you like it, then it is THE right pairing.
The adventure is being open to trying different teas with a variety of food. It makes for quite an interesting dinner party and nobody gets stuck being the boring designated driver.