*Store at room temperature covered. I wrapped mine in foil. They are best day one and two and taste best hot out of an oven. They reheat nicely in a toaster oven or you could use your main oven.
*I cut the fontina into 1/4" cubes. This worked well for making sure they were well distributed throughout the dough. I think I might try cutting them a bit larger next time. I think it would be nice to hit some larger pockets of cheese.
*You don't have to go crazy patting your berries dry. I just sliced them up and pressed them gently between paper towels to soak up excess moisture. Then I let them sit on the paper towels until I was ready for them.
*If you like a sweeter scone, you could increase the sugar to 1/3 or even 1/2 cup. I think this scone is best using the 1/4 cup of sugar then drizzling honey for additional sweetness.
*The basil adds a lovely flavor. My measurement was for fully packed tablespoons. Once you taste the baked scone, you can adjust for more or less basil the next time you make them. I actually thought I could add a little bit more.
The Merchant Baker Copyright © 2016