Since I ended the year with a sweet note, I guess it's apt to start with one too.
I've baked some scones for breakfast on Christmas eve using Flower's fluffy scones recipe. I separated the dough into two portions. One portion I added Sunsweet Berry Blend which contained wild Blueberries, Bing Cherries, Raspberries, Cranberries and Red Tart Cherries. Since they sounded pretty festive, I named these Christmas Scones.
The other portion I've added the zest of one orange and some toasted almond nibs which totally transformed the plain scones into a nutty citrus delight! So Almond and Orange Scones it is!
Served both with Devonshire clotted cream (which you can definitely find at Village Grocer, Bangsar Village and at selected Cold Storage outlets) and strawberry conserve, utterly Heavenly!
BTW, I find shaping the dough into a rectangle and cut them into triangle saves a lot of hassle plus less handling of the dough as compared with cutting them into rounds.
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