Comments on: Buckwheat Polenta Scones

By: Alexa @ Sohdalex

Alexa @ Sohdalex — Mon, 23 Aug 2010 22:31:44 +0000

These look delish, I think I would be all for a heartier scone!

By: Magic of Spice

Magic of Spice — Sun, 22 Aug 2010 19:41:10 +0000

Scrumptious, love the ingredients here

By: Forme of Cury

Forme of Cury — Fri, 20 Aug 2010 17:23:56 +0000

Buckwheat cornmeal scones … there is something about these that totally captured my imagination. Especially with that gorgeous jewel of a jam.

By: Nick

Nick — Fri, 20 Aug 2010 03:21:57 +0000

This sounds crazy good, I will have to give it a try.

By: Simply Life

Simply Life — Sat, 07 Aug 2010 11:12:51 +0000

Wow! Those look amazing!

By: Bridget Davis

Bridget Davis — Thu, 05 Aug 2010 01:24:38 +0000

WOW!! These look amazing!! Thank you for your pictures and illustrative narrative.

Bridget (The Internet Chef)

By: Rich

Rich — Wed, 28 Jul 2010 15:09:53 +0000

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Many thanks!

By: L

Tue, 27 Jul 2010 17:56:29 +0000

Hey Vickie,

It’s hard to say… but my guess is that her recipe is probably similar to the one in the Macrina Bakery cookbook, which uses whipped cream, folded in just before rolling out.

That recipe also uses a lot of baking powder (which is also how I usually make them). I haven’t noticed a metallic taste, but then, I also use baking powder that is aluminum free, which might make a difference too.

-L

By: Vickie Sanders

Vickie Sanders — Tue, 27 Jul 2010 14:20:24 +0000

Hey Lara,
These look great. I’ve just been on a scone kick as well with vegan scones (from Vegan with a Vengeance). I did discover a big typo. They call for 2 Tablespoons of baking powder in all their scone recipes. After I made them I noticed a very unpleasant acidic aftertaste in the back of my mouth. After reducing it to 2 teaspoons of baking powder the aftertaste was gone and I still had a good rise.

We just came back from Islandwood and they had great blueberry scones. The pastry chef would not give me her recipe however! They were really fluffy. What do you think the secret was?

Vickie

By: Rich

Rich — Tue, 27 Jul 2010 13:09:25 +0000

Being English I think I have been made to love scones. I just made a fresh batch of cheese scones using Stilton cheese. They are strong but perfect for summer soups.

I use cheese a lot while cooking and get most of my inspiration from: http://www.stiltoncheese.com/blog. Check it out and see what you think.

Keep up the good work!