Scones off of the BGE

Q

Que-Dawg

Guest
Whole wheat blueberry Scones
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Dashed with confectioner sugar
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Mmm, how good
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nice! that is something i've not tried
 
Those look great. Do you flour the blueberries before adding them? I do on the recommendation that it's supposed to keep them all from sinking to the bottom.

BTW, you just shot me in the foot 'cause I had planned on making my blueberry cornbread muffins for the Cornmeal Throwdown next week. :biggrin: Good thing I have plan B, and C, and D......
 
Those look great. Do you flour the blueberries before adding them? I do on the recommendation that it's supposed to keep them all from sinking to the bottom.

BTW, you just shot me in the foot 'cause I had planned on making my blueberry cornbread muffins for the Cornmeal Throwdown next week. :biggrin: Good thing I have plan B, and C, and D......

Guilty as charged. I also add sugar in the flour mix before dashing the berries.
I don’t think you need a plain B, C or a D… your too damn good on them eggs bro.
 
whoa. cool.

does the charcoal impart flavor in the scones?

Maybe a little but not really, RTD or thirdeye maybe better to answer why it does not. Or any other veteran egg head. I am still kinda new at the egg.
 
Guilty as charged. I also add sugar in the flour mix before dashing the berries.

I'm glad you confirmed that little trick.

whoa. cool.

does the charcoal impart flavor in the scones?

A clean burning, established fire (with no flavor wood chips or chunks) will leave you less flavor on things like breads. Tomato sauce and some cheeses can be a real smoke sponge over time, I don't use flavor woods when I'm cooking things like lasagna or eggplant parm since they are in the cooker for 30 or 40 minutes Pizza is the thing that picks up a great "brick oven" flavor in the 10 or 12 minutes it's in the Egg.
 
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