After loaf #2 was eaten, I made cranberry orange scones from the same cookbook. I never understood scones before this. They always looked hard, dense, and didn't have much going on taste-wise. My first encounter with good scones was at a tea house a week or so ago. Eating little bite-sized scones spread with devonshire cream and lemon curd, along with the best chai tea I've ever had made me scone-obsessed. Ever since, I've been searching for a scone recipe that is lighter and not dense.
Once I settled on the recipe, I decided to experiment a little. The recipe called for all-purpose flour, but I wanted to see how they would turn out with bread flour (which makes breads nice and soft). So, I made half the recipe with all-purpose, and half with bread flour. Just to see. In the picture the bread flour scones are on the left, and on the right are the all-purpose. They look exactly the same, but the flours really made a difference in texture. The bread flour scones were definitely lighter than with all-purpose flour.
I give the bread flour version an A+, and the all-purpose a B.
The scones didn't last too long either...and yesterday I made these incredible blueberry streusel muffins again. I'm looking forward to a summer of baking with fresh, homegrown blueberries.