Scones get a bad rap. In general they are thought to be a dry vehicle to be covered with jam and clotted cream. Prepare to change your mind! I don't know how it happened, but scones found me. I'm just a corn-fed Midwestern girl originally from the outskirts of Chicago who found my way to the sea through the private yachting industry. While floating around the world I started baking scones. Through my crew and clients I found out that I had a knack for the typically dry biscuit that dries out most people's mouths. Mine are different and over the years I have adjusted my recipes to be unique, moist and flavorful. No clotted cream, butter or jam required! Throughout this book I have sweet scones, sweet and savory scones along with savory scones. Classic and unique flavored scones with moist flaky textures for every palate. Enjoy what these scones will bring to your table. After twenty-two years of baking on private yachts and estates around the world perfecting my scones, these are some of my crew and clients’ favorites. While embarking on your scone endeavors, don't be too hard on yourself. Scones are wiley beasts that can be tricky. The key to the flakiness is to not over manipulate the cutting/kneading process. Feel free to experiment with flavor combinations too! Spice things up! Pay attention to the process and adjust accordingly. You'll get to enjoy these delightful pastries in no time! Bake on my fellow bakers!
