Scones

I tried to make scones tonight to bring to work. I thought that levure chimique (synthetic yeast) would be a suitable replacement to baking powder. But apparently the calcium aluminum phosphate in baking powder is not the same as the bicarbonate de sodium and diophosphate in levure chimique.

My normally beautiful and delicious scones are not so beautiful. But tasty all the same - in a sort of flat pancake way. Thank goodness for good Swiss cream. I feel like that could save just about anything.

So, I won't bring the white chocolate cranberry pancake-cookie-scones to work tomorrow. And I won't attempt to make the chili-chocolate and cherry batch.





I guess the other possibility is I just culinaryily biffed it. Generally speaking.