For mother’s we planned brunch at a new place, Rapscalion Table and Tap in Acton, Ma. To change things up I decided to make some scones for mom and by mother-in-law based on King Arthur’s recipe. I changed it up a bit for cinnamon and sugar for a sweet breakfast treat I knew she’d enjoy. The dough was dry, but came together at the end. Culinary School is definitely paying off. I’m more confident in the kitchen and can apply what I’ve learned to “sticky” situations.
Here are some pictures of what I made.