Scones were the first thing that come to mind when I made prickly pear jelly. I had just found a recipe online for tea scones and thought they would be perfect with my jelly. Honestly, I could eat scones every day of the week with their slightly sweetened dough and crunchy texture. Have you ever wondered what the difference is between a biscuit and a scone. They are quite similar but a scone has an egg added to the dough while a biscuit does not. Who wouldn’t want to pry one apart and add a spoonful of your favorite jelly or jam. One thing I’ve learned since we moved to a higher altitude is that recipes with a leavening agent need to be adjusted. Here in Albuquerque we are above 5000 ft. sea level where Kansas City is below 1000 ft. sea level. My cookies and scones were expanding way too much so decreasing the baking soda or baking powder became necessary. Also I have experienced having to alter the amount of wet ingredients to dry when making a dough. Our dry climate makes it sometimes necessary to add additional liquids to bind the dough together. Something I need to remember when baking!
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An Inspired Cook 