My baking mojo is back!

[wiseheart]

At least it appears so! *fingers crossed*

This morning I made the usual cheesy buns (basically savoury scones, only of yeast dough) and the so far once-tested cranberry, orange and cream scones, just because it's so cold in the flat that I add a little temperature by using the oven from time to time. And because we love the things, of course.

Well, it does seem that the flour was indeed the perpetrator last time. Today both biscuits turned out great, despite one being a yeast dough and one with baking powder. So we ate them for lunch with a tomato soup. Yum!

I worked a bit on my felt project(s) and finished typing up Chapter 8 of "A Stitch in Time". It has been just posted both to AO3 and to the otherworlds_lib LJ comm. If you like Dr. Who, Torchwood and Star Trek: Enterprise, or rather a crossover of the three, feel free to read it and to heap shameless praise upon the head of the author. *g*

Oh, and in case anyone wants the scone recipe, it's here. With measurements added in metric, too, thank goodness!

Comments

[meathiel]

Haha, I was just about to ask for the scones recipe.

[noadvertising.livejournal.com]

I will definitely give the scones a try! Love scones, love clotted cream... it was quite warm here today, and hubby decided to finally turn off the heating for good. Fine with me, we have blankets!

[artemis10002000]

Aaah, glad you have regained your baking mojo! I feel you on flour just not working right and ruining everything, I've had batches like that, too (and thank you for blogging about baking, that reminds me I need to check on my Hefezopf)

[adafrog.livejournal.com]

Yay!

[wiseheart.livejournal.com]

Definitely! It would be a shame to let it burn!

[wiseheart.livejournal.com]

I can recommend them with good conscience. ;)

[wiseheart.livejournal.com]

You see? I read your mind! *g*

[wiseheart.livejournal.com]

Yay indeed! It's such a relief!

[mirasaui.livejournal.com]

Mmm, the scones look delicious!

[elwenlj.livejournal.com]

Yay! I'm so glad you get to enjoy your baking again. I understand that flour can vary, depending on where in the world it comes from. Most bread flour in the UK comes from America. Apparently, it is stronger.

[curiouswombat.livejournal.com]

I have a recipe for cranberry and orange scones in the National Trust book of scones — and I now have the urge to go and make some!

[wiseheart.livejournal.com]

Go ahead — what are you waiting for? *g*

[wiseheart.livejournal.com]

I've been using this particular brand for years (because it's the cheapest I can get) and never had any problems with it. I think there had to be something wrong with that one package that caused all the trouble. Perhaps it got wet at one time or whatnot. In any case, I'm back to baking and happy about it.

[wiseheart.livejournal.com]

They are very tasty, even a couple of days old.

[curiouswombat.livejournal.com]

Actually, I think I might make a batch and freeze most of them :) But I need to get an orange or two when I go shopping.