I really should quit making any scone recipe other than my cream scones. I know they work. I like them best. I am always, without fail, disappointed in any other recipe. But this was an adaptation from Alice’s Tea Cup–my favorite ridiculous little fancy-pants tea shop in New York City. I might have lived off of those scones most of the summer I lived in the city. So this recipe had to be great. Right?
Wrong. I hate to write that–but wrong. The recipe was not great. It was certainly not bad; it might even have been good. But it was definitely not great.
The dough is sticky and much more vanilla-y than lemon-y, and I still can’t figure out how they work when they don’t have an egg in them.
They were a success at the brunch I brought them to, but I’m pretty sure that was mainly because of the hostess’ amazing fresh strawberry compote and whipped cream, which can make any ho-hum recipe pretty great indeed!