Sunday, July 21, 2013

   I have adapted Alton Brown's scone recipe to accommodate my picky eaters and my love for butter. I substituted 2 tablespoons of the shortening for butter. I also added Valencia orange zest, ground ginger, and crystallized ginger. I left the egg out by mistake (even seasoned cookbook authors do that at times), but it was still very good. Ashlee Anne, my baby girl and editor liked it. 
   You may find the recipe at:

Blessings in Christ,


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Chef Sicily