Recipe-blogging?

[Mattador]

So, this last year I've been blogging my more experimental cooking exploits, but it seems to be a topic people on my usual blog are less than interested in.  It's only just occurred to me that cross-posting here is much mroe likely to get me constructive feedback,  . 

With that in mind, I give you:  Rainbow Sconekin.  http://matt-doyle.dreamwidth.org/778098.html

((Also, it's been so long since I was a regular here, I seem to have completely forgotten how to work the url tags.  Help!))

[Emma Bull]

Suddenly I need sour cream. But that's all I need, 'cause I have the other stuff. Mmmmmm...

[Mattador]

They were excellent, but probably too moist, since I used jam rather than berries -- honestly, I'd bet omitting the sour cream would give you rainbow scones proper, if those are preferable to sconekin. Or at minimum, a closer cousin.

Also, I see now that I said 'score' the dough, which is what the original recipes advised.  What I did when I saw how goopy the dough was, was I dragged my knifeblade sideways through the round, leaving eight separate slices that baked together very quickly.  THEN LATER I scored the dough for real, so when they came out of the oven the second time you could tell where one piece ended and the next began.

[Mattador]

Also, here's a related recipe:  Monstrous Oatmeal-Raspberry Tarts.

http://matt-doyle.dreamwidth.org/747266.html