Yesterday Amanda and I treated ourselves to some rhubarb scones that Ben baked in the Pavilion kitchen, topped off with Thomas' Dairy heavy cream that I whipped up with a dash of vanilla and powdered sugar. Ben's scones are some of the best I've tasted, light, fluffy, and soft when you bite into them with a delicious strong buttery flavor. The spot of rhubarb in the center adds a tart sweetness that compliments the whipped cream. If you want to enjoy these scones too, then come down to the Farm Stand where we're selling them, or be sure to come to Sunday Brunch where they'll be hot from the oven!
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