Today, I am thrilled to be guest posting for a sweet, hilarious blogger friend, Ping of Ping’s Pickings. She is another dear blogger friend I met through Foodbuzz…with her quick wit and warm, genuine personality, I knew I’d be friends with her after her first comment on my blog. She was patient enough to wait till my summer vacation was over and till Nick was moved to college. Now that I’m just baking for a family of three, with my two bottomless pit sons out of the house, I can’t whip up round after round of decadent desserts…but a delicious breakfast treat is A-OK.There are still plenty of fantastic peaches available, so I made my version of brown butter scones inspired by a recipe on the blog of another friend, Laura. Please check out Ping’s blog for details.
Tip of the day: These scones can be frozen unbaked right after cut into wedges or rounds. Store in an airtight container. To bake, let sit out while preheating oven, then bake as directed, noting they may need some additional time to offset the chill.
Print
{ 0 comments… add one now }