Saturday, December 28, 2013
Announcing our new cinnamon scone.
It can change your life (maybe).
http://farm8.staticflickr.com/7027/6851755809_df5b2051c9_z.jpg
Monday, December 23, 2013
ICING Tip!
Store icing in your refrigerator (and scones in your freezer).
On baking day, plan to ice your scones as soon as they come out of the oven. You'll have best results when if you ice while they're hot. Simply snip the tip (ouch) of the icing cone and squeeze icing onto the scones while they are piping hot.
When you're done icing, confidently flip the cone upside down (or fold the cut tip over) and place it in a juice glass in your refrigerator. It'll keep there until your next scone baking adventure.
Happy Scone Eating!
Baking Tip
Ideally, you'll bake our scones right out of the freezer.
Preheat your oven to 325 degrees. Pop the scones out of the freezer, onto a baking sheet and into the oven.
Cook the regular scones for 25 to 28 minutes, the minis for 18 to 21.
If you are baking only a few scones, the baking time will be on the shorter side. Baking a bunch, they'll take a bit longer.
Err on the side of taking the scones out of the oven early. It may be tempting to keep the scones in the oven long enough for them to turn golden - that's too long, friend. You're looking for a golden brown on the bottom, still pale on the top. If you were to poke one, you'd feel a bit of resistance.
Here is a picture of three perfectly cooked scones. Notice the golden brown color of the bottoms and the pale color of the top.
What if your scones are no longer frozen? Say, you've taken them out to defrost already? Don't worry, all is not lost. Crank your oven to 350. The minis will be ready around 10 minutes, the regular in 15, but keep any eye on them.
Don't forget to ice the scones right up as soon as they come out of the oven. Enjoy!
Preheat your oven to 325 degrees. Pop the scones out of the freezer, onto a baking sheet and into the oven.
Cook the regular scones for 25 to 28 minutes, the minis for 18 to 21.
If you are baking only a few scones, the baking time will be on the shorter side. Baking a bunch, they'll take a bit longer.
Err on the side of taking the scones out of the oven early. It may be tempting to keep the scones in the oven long enough for them to turn golden - that's too long, friend. You're looking for a golden brown on the bottom, still pale on the top. If you were to poke one, you'd feel a bit of resistance.
Here is a picture of three perfectly cooked scones. Notice the golden brown color of the bottoms and the pale color of the top.
What if your scones are no longer frozen? Say, you've taken them out to defrost already? Don't worry, all is not lost. Crank your oven to 350. The minis will be ready around 10 minutes, the regular in 15, but keep any eye on them.
Don't forget to ice the scones right up as soon as they come out of the oven. Enjoy!
More Scones are coming for New Years!
Chose from Cranberry, Cranberry Walnut, Blueberry, Blueberry Walnut, Chocolate Chip or Chocolate Chip Walnut!
$20/dozen for the regular size, $11/half dozen OR you can do minis $12/dozen.
PICK UP SCONES ON SUNDAY, DECEMBER 29TH!
Please arrange pick up time with Chiara or Cheryl.
Scones will be available for Pick up:
- East Boston 10am - 1pm
- West End 10am - 1pm
- North End 3pm - 5pm
***Scones will be delivered raw FROZEN for you to bake at your convenience!
Directions and a bag of icing will be provided as well! ***
Thursday, December 19, 2013
Sunday, December 15, 2013
SWEET SCONES
Blueberry, Cranberry, and Chocolate Chip!
or have any of these flavors with Walnuts!
Scones are delivered raw and frozen, so you can have scones freshly baked from YOUR oven!
Whether you want a nice breakfast, or have some guests who drop over for dessert,
you have the perfect thing in your freezer!
Scones aren't just for breakfast!
Wednesday, December 11, 2013
Sweet Scones are COMING to Boston!
Stay tuned, and we'll let you know where you can get them!!
Chiara & Cheryl
C & C Bakers
Chiara & Cheryl
C & C Bakers
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