Bakery: Scones, Granola & Sourdough
We have never liked scones because they are usually dry and leave a milky aftertaste which we detest.
We feel that none of the scones which we have tried would fit the typical description for a classic scone which should be
crisp and crumbly on the outside, ultra moist and soft on the inside with a dense buttery yet light feel.
Just like how https.//sallybakingaddictions.com/scones-recipe/ would describe it to be:
"scones are moist and soft inside, crumbly on the edges, buttery and flakey, never sandpapery"
When we tried our mom's final creation, we became insanely addicted and ate them everyday without fail.
Unbleached flour, zero white sugar, 100% natural cane sugar and brown sugar; Australia sour cream, French cream; Danish butter and milk, Belgium dark chocolate, fresh and un-caramelised fruits, Premium Medjool whole dates, no preservatives nor colorings.