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Erika Tebbens of Ballston Spa likes to use seasonal ingredients when she bakes scones. Above she gives a milk wash to scones with peach and blueberries before the batch goes into the oven.
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Not just for tea
Photos in Gallery: 9
Posted: September 27, 2012
Photographer: Stacey Lauren-Kennedy
While scones are of Scottish origin and traditionally reserved for tea there, Americans prefer them for breakfast or a mid-morning snack. As the popularity of gourmet coffee drinks, such as latte, cappuccino, espresso and the like, has skyrocketed, so has the quest for snacks to go with them. In the past decade, the scone has captured a greater share of the snack market, giving its French cousin, the croissant, a run for its money.
Erika Tebbens of Ballston Spa, a member of the From Scratch Club, added scones to her baking repertoire about three years ago. And the ones she bakes vary by season and when she’s serving them.
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