Comments on: Starbucks Copycat Recipe: Raspberry Thumbprint Scones

By: Marye Audet

Marye Audet — Mon, 09 Nov 2009 14:59:20 +0000

Sorry Daniel they dont last more than an hour here so I don’t know. i would think a couple of days.

By: daniel

daniel — Mon, 09 Nov 2009 06:01:10 +0000

Do you know how long it will last in the fridge, untill it spoils???? cant wait to try it looks yummy.

By: Columbus Foodie » Blog Archive » November 2008 Roundup

Columbus Foodie » Blog Archive » November 2008 Roundup — Sat, 24 Jan 2009 10:13:08 +0000

[...] Chocolate Coconut Macadamia Nut Pie from alpineberry, Pina Colada Cake from Annie’s Eats, Raspberry Thumbprint Scones from Baking Delights, Strawberry Whip from Baking Like Betty, Donut Muffins from Baking with the [...]

By: Marye

Marye — Mon, 19 Jan 2009 22:05:08 +0000

Dear Lord, stop! Sometimes I write two or three posts a day. Just check out what you are interested in. Bread? Check out the tomato swirl bread. Yum.

By: Rocco

Rocco — Mon, 19 Jan 2009 21:25:42 +0000

ALWAYS friends! Well…I covered 28 pages of “previous entries”, only 57 more to go!

By: Marye

Marye — Mon, 19 Jan 2009 15:53:30 +0000

Not a problem at all. I am sorry for the aggressive response but I sometimes get not-very-nice people through who question everything, then come back and say something like “I changed half the recipe because it was obviously wrong…and it came out aweful. This is a terrible recipe”
Sorry for assuming that was the case.
Friends?

By: Rocco

Rocco — Mon, 19 Jan 2009 06:45:30 +0000

Thank you again Marye..I’m used to baking bread and when I see that much leavening in anything I question it.. My ignorance..sorry.

By: Marye

Marye — Mon, 19 Jan 2009 06:08:49 +0000

Uh..no Rocco. I have been making scones a long time AND am very aware that 2 tablespoons is the equivalent of 6 teaspoons.
The amount stated in the recipe is correct. The scientific reason is this:
The scones need to stand for 20 to 3o minutes in order for the gluten to relax properly and create a buttery, delicate scone. Baking powder “works” in two stages. The gases begin to be released when it is first dampened with the liquid ingredients and then the second part is in the heat of the oven.
Well. If you only put in TWO teaspoons the baking powder has no ooomph left by the time it gets into the oven and you have flat hockey puck scones
AND
no one likes that type, do they?

By: Rocco

Rocco — Mon, 19 Jan 2009 05:47:41 +0000

Isn’t there a mistake in the amount of baking powder in your recipe??…2 TABLESPOONS?? That’s 6 teaspoons!!! I think you better be using 2 TEASPOONS!

By: Heather

Heather — Sun, 07 Dec 2008 19:51:37 +0000

Y’know how I toldyou I can never leave a good thing alone? Well, I messed with your scone recipe. I craved some cranberry stuffed somethings. And I wanted pumpkin. So I made the basic recipe (still love the butter grating thing) substituted 2/3 cup pumpkin for the cream. Filled the middles with cranberry jelly (the homemade with whole berries kind). Oh they were really good. Not quite as pumpkiney as I wanted, but still very good. A little more difficult to mix and roll out, but well worth it!

Thanks again.