Friday, August 26, 2011


It's no secret that I adore sweet baked items. If I had to rank texture of said sweets, it ascending order it would go: sticky (cinnamon rolls), gooey (butter cake), crumbly (biscotti), dry & cake-y (tea biscuits, scones).

Now, don't misinterpret, all of these are highly ranked, in fact, now I find myself craving a cinnamon roll, but I digress...

Every time I go to Starbucks, I buy 3 of those petite vanilla bean scones. They're so tasty. I love the little crack as I bite into the vanilla bean glaze. Yum. After scouring (OK, I looked at a few sites), I decided upon the Pioneer Woman's mock up. And, while I'm discussing the Pioneer Woman, I feel disappointed at how commercial she has become. I think it's awesome that her blog is popular, it's also super cool that she has a cookbook, but really, a show on the food network? Eh. I've lost my interest.

Anyhow, (man! why do I keeping going off on tangents?) I made her scone recipe, except I used pure vanilla extract instead of vanilla beans (or caviar as she calls it, which actually, is kind of annoying). Sorry Pioneer Woman, I may have your love of cooking, baking, and photography, but I do not have your bank account.

Summation: the scones were very good, I will make them again, but smaller.
They weren't *exact* replicas texture-wise, but they are super delicious either way.

No comments: