Q
Que-Dawg
Guest
Whole wheat blueberry Scones
Dashed with confectioner sugar
Mmm, how good
Dashed with confectioner sugar
Mmm, how good
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R
Rick's Tropical Delight
Guest
nice! that is something i've not tried
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
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......
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......
zydecopaws
Babbling Farker
- Joined
- Jan 15, 2009
- Location
- Battle Ground, WA
Dawg, that looks great! I'll have to give that a try on the Performer one of these days.
Q
Que-Dawg
Guest
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.
Arthur D
Knows what a fatty is.
- Joined
- May 7, 2009
- Location
- Eunice, LA
whoa. cool.
does the charcoal impart flavor in the scones?
does the charcoal impart flavor in the scones?
Q
Que-Dawg
Guest
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.
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I'm glad you confirmed that little trick.
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.
