And my mind is almost completely blank. Almost.
I just have this nagging feeling that someone needs to hear a little more than “this is what I made today.“
So I’d like to invite that someone into my virtual kitchen, pour them a cup of coffee and serve them a scone, and tell them that they matter. They are special. They are important. And there is hope.
And if that is too serious for a food blog, then I’m sorry. But I have nothing else, except to say that I made some scones today. They were really good.
Here are my notes:
-Chopped peanuts would be great in these, either in the dough or sprinkled on top, or both.
-I love roasting bananas with a little butter and brown sugar. It deepens their flavor.
-I used ricotta cheese, but I’m sure an 8 ounce package of cream cheese like I used in my pumpkin scones would work well too.
-These are not flaky scones. They are more fluffy and sweet, like drop biscuits.
-It takes about 10 minutes for the peanut butter glaze to set up.
1 tablespoon baking powder
1/2 teaspoon salt
1 cup ricotta cheese