This week’s recipes from the L.A. Times Test Kitchen
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This week, Food shares the secrets to great homemade scones:
Simple as they may be, there is an art to a great scone, and it starts with ingredients. Don’t bother with a packaged mix — it should take no more than a few minutes to gather the six or so ingredients you’ll need, and you have more room to be creative when you work from scratch.
Consider any of a variety of flavorings to make your scones sweet or savory. Best of all, scones can be baked ahead of time, ready to go whether you’re serving them for brunch or a simple snack, even afternoon tea. And they’re perfect if you’re thinking about what to make Mom for Mother’s Day!
This week’s recipes include:
- Basic scones
- 6 sweet and savory filling ideas for scones
- Highland Bakery’s sweet potato pancakes with brown sugar butter sauce
When you try one of this week’s recipes or any L.A. Times recipe, let us know! Upload a photo onto the ‘Our recipes, your kitchen’ gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.
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-- Noelle Carter
Twitter/noellecarter
/ Los Angeles Times
