View this post on Instagram A post shared by TMB. (@_christianpaul) These scones have been a staple in my family for years. From the start it has been a trial-and-error process, but I have learned how to perfect them in a way that satisfies everyone's tastebuds. There are also so many ways you can variate them using other add-ins like blueberries, raisins, chocolate chips, and nuts like pecans, almonds or walnuts. Enjoy this recipe with a cup of tea or eat them as is. Equipment: Cookie Sheet Tips: If you have a hot oven, you should double pan your sheet pans, so you don't end up over-baking the scones. Use a fork to rub the butter into the scones if...
This cake was based off of my butter-sponge pound cake recipe. Honestly, this cake was a happy accident. I made the mistake of buying instant pudding powder instead of Jell-O powder and if you know, Jell-O powder absorbs liquid and stays liquid, while instant pudding powder when mixed with liquid INSTANTLY turns into pudding!! I was wrapping my brain trying to figure out how to save this recipe because I added the instant pudding powder to the already whipped egg whites which soon deflated into pudding. So, what I did was I continued on with the recipe changing the method from whisking method to creaming method. The batter was silky and smooth which boosted my confidence when it came time...
