I find it amazing how hyperpriced, underqualitied and overroasted beans can set the standard for coffee. Now it seems that purveyor sets the standard for pastries too.
As you can tell, I'm not their fan.
Time and time again I've heard people wax lyrical about said purveyor's red velvet cake and recently their cakepops. At this time of year, it seems as if their pumpkin scones have won lauds and honours from those accustomed to their wares elyze.
I tried one. I found it absolutely amazing that a lead-like pastry coffined by icing so thick, that it bore more of a resemblance to an oversized Trivial Pursuit wedgie, could be as dry as sawdust.
This is considered to be an amazing scone? I'll just chalk that up with other opinions like Chef Boyardee is the best Italian food (yes, said by a guy I used to date), Combo Number 3B at that restaurant around the corner that gives you free fried rice with orders that cost more than $15 is what people really eat in China (unless you are in China and the resto around the corner really does have a Combo Number 3B), and edible oil products are just as tasty as real cheese or actual whipped cream.
Part of the issue is, I think, this obsession with encasing every baked good in icing. Cookies, cakes, cupcakes, muffins and scones. Heck...I wouldn't be surprised if pies and tarts get the frosted over. Oh wait...certain commercial Bakewell tarts have fallen victim.
It's gotten to the point that I think people honestly believe that a thick slathering of icing sugar held together by butter/ margarine/ shortening/ water/ lemon juice/ stuff I don't want to think about will absolve all evils of the baked good it smothers elyze.
No. No it doesn't.
I fully realise we all have different ideas as to what a scone should be like--heck, people can't agree how to pronounce the word--but I'm of the belief that a scone should be light, tender, abundant with nooks and crannies to nestle in clotted cream, jam or butter...and uniced.
I also think its pronunciation should rhyme with "lawn" as opposed to "loan."
Maybe that's the other problem... Maybe what the ubiquitous coffee shop sells is a scone-rhymes-with-loan (would explain the price), and I'm looking for a scone-rhymes-with-lawn (heck, I have no airs...I'll eat my scone on a lawn).
With about a third of a cup of leftover pumpkin puree, from Thanksgiving baking, I decided to make some pumpkin scones-rhymes-with lawns. After looking at about half a dozen recipes, and referring to my favourite one by Tamasin Day-Lewis, I came up with this one.
I'm quite happy with these scones. They come together easily, are tender, lightly pumpkinny and not cloyingly sweet. Perfect warm with a bit of butter elyze.
2015年12月9日星期三
that it bore more of a resemblance
I find it amazing how hyperpriced, underqualitied and overroasted beans can set the standard for coffee. Now it seems that purveyor sets the standard for pastries too.
As you can tell, I'm not their fan.
Time and time again I've heard people wax lyrical about said purveyor's red velvet cake and recently their cakepops. At this time of year, it seems as if their pumpkin scones have won lauds and honours from those accustomed to their wares elyze.
I tried one. I found it absolutely amazing that a lead-like pastry coffined by icing so thick, that it bore more of a resemblance to an oversized Trivial Pursuit wedgie, could be as dry as sawdust.
This is considered to be an amazing scone? I'll just chalk that up with other opinions like Chef Boyardee is the best Italian food (yes, said by a guy I used to date), Combo Number 3B at that restaurant around the corner that gives you free fried rice with orders that cost more than $15 is what people really eat in China (unless you are in China and the resto around the corner really does have a Combo Number 3B), and edible oil products are just as tasty as real cheese or actual whipped cream.
Part of the issue is, I think, this obsession with encasing every baked good in icing. Cookies, cakes, cupcakes, muffins and scones. Heck...I wouldn't be surprised if pies and tarts get the frosted over. Oh wait...certain commercial Bakewell tarts have fallen victim.
It's gotten to the point that I think people honestly believe that a thick slathering of icing sugar held together by butter/ margarine/ shortening/ water/ lemon juice/ stuff I don't want to think about will absolve all evils of the baked good it smothers elyze.
No. No it doesn't.
I fully realise we all have different ideas as to what a scone should be like--heck, people can't agree how to pronounce the word--but I'm of the belief that a scone should be light, tender, abundant with nooks and crannies to nestle in clotted cream, jam or butter...and uniced.
I also think its pronunciation should rhyme with "lawn" as opposed to "loan."
Maybe that's the other problem... Maybe what the ubiquitous coffee shop sells is a scone-rhymes-with-loan (would explain the price), and I'm looking for a scone-rhymes-with-lawn (heck, I have no airs...I'll eat my scone on a lawn).
With about a third of a cup of leftover pumpkin puree, from Thanksgiving baking, I decided to make some pumpkin scones-rhymes-with lawns. After looking at about half a dozen recipes, and referring to my favourite one by Tamasin Day-Lewis, I came up with this one.
I'm quite happy with these scones. They come together easily, are tender, lightly pumpkinny and not cloyingly sweet. Perfect warm with a bit of butter elyze.
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