Last night I had a yen for scones. I could almost taste them...and then I remembered how dry they usually are, and often how heavy. I've made a lot of scones in my life, and bought quite a few, and the one thing I've always been sure of is that if you don't eat them right away--or sometimes even if you do--they end up dry and hard.
As I said, though, I just had a yen for a good scone, so I googled "best scone recipe", and I believe I found it. I quickly made some, substituting yogurt cream for sour cream, and heavy cream for milk, and added an egg (quite accidental, that, but it still turned out well), and when the scones cooled, I ended up eating five of them. They were sooo good, the best I've ever had. I took some to my mother today, and she love them, and wants the recipe. Here it is, the Best Scone Recipe in the world! And did I mention I made scones again tonight? This time I left out the egg, used cream entirely, and added grated ginger, chopped up crystalized ginger, and a small chopped up Braeburn apple. Ta Da! Apple-Ginger scones! And they are excellent.
That puts me in mind of the salad I came across this week: Bittersweet Salad with Apples and Dandelion Greens. The dandelions are just coming up, and they're tender and full of nutrition, not bitter the way they will be in a few weeks. The dressing is divine, and quite unusual. I can't say I've ever tasted anything quite like it, but I'll use it for other salads.
I do love this time of year. So much abundance!