For the second June recipe, I chose to bake the Cheddar-Scallion Scones. I have made these before, and they are always a welcome treat. I keep the unbaked scones in the freezer, so I can have one or two freshly baked scones whenever I choose.
I rarely make sweet scones any more. My go-to recipe is usually Dorie's Buttermilk Scones, since I always have buttermilk on hand. Either scone is delicious, however!
Check out the other bakers at Tuesdays with Dorie to see which June recipe they made.
The Kitchen of the Month for June is Karen, of Karen’s Kitchen Stories. Karen asked us to make Tiger Bread Rolls, a delicious roll with a soft crumb and a crunchy mottled crust, thanks to a rice flour paste applied before baking.
I have made these before, on November 9, 2007, during a bread baking class. We made Vienna rolls and used a Dutch Crunch topping, which is basically the same thing. These are fun rolls to make, and even more fun to eat.
They are pretty straight-forward to make. I used brown rice flour for the paste, since it’s what I had on hand.
For the background story about these rolls, and the recipe, head over to Karen’s website.
Also take a look at what the other Babes made, and feel free to join us as a Buddy.
Today's post for Tuesdays with Dorie should have featured the Rhubarb-Bottom Strawberry-Top Tart. However, I chose to play around and make the Berry Pudding, using local fresh strawberries. I suspect I'm the only person in the universe who doesn't like rhubarb.
Our local strawberry season is coming to an end, sadly. It runs from February to early June, and the berries are huge and delicious. This pudding made a light and delicious dessert. I used fresh lime zest as a garnish, and look forward to next season when I will make it again.
Check out Tuesdays with Dorie for more delights.
