Recipe notes say store loosely covered if chilling for more than 2 hours. Maybe top with parchment, then put in a container? And the make-ahead Notes suggest refrigerate before baking overnight/several days. Also says freeze baked ones.
that’s what i did to the one i ate, but it doesn’t scale up to many dozens, one, and two, i want to prevent condensation in the first place.
Maybe a teatowel over them instead of a lid?
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Exactly - need to experiment with this
This weekend I’m going to test this soup; will add a potato for more body/creaminess.
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Cream of spinach? Decidedly spring-like.
I would also not be quick to discount a leek and potato version . I read your note upthread about seasonality, but I think with a light texture and enough green flecks in it, it could easily pass for a spring soup.
Just my unsolicited $0.02.
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I had a really lovely green minestrone once, with lots of basil, in Bloomfield, ON, at a restaurant that no longer is in business.
That green minestrone soup, sorrel soup, and German- style cream of asparagus (the one served at Café Sabarsky in the Neue Galerie in NYC), are my favourite spring soups.
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+1
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i wish i had one of those cheesecakes right about now. i’m annoyed with my ongoing soup failures.
i might try one more thing - thanks for the helpful suggestions, y’all. I really appreciate it!
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I think I speak for all of us when I say that we absolutely love following how this goes each year.
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Soup update: I want to try one more thing, but mom is lobbying hard for the usual (ginger carrot.) I don’t have much more time to futz with this, so if I don’t find something else that knocks our socks off in the next three days, I’ll just repeat it.
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T minus 8 days til the Tea.
Shaped and froze the first batch of cream tea scones (lemon and dried blueberry) and bought the ingredients for the carrot soup.
I think I’ve settled on a second scone flavor. I’ve never made these, so I’ll do a quick test round.
I need to spend the weekend planting the 94759754894574 flower and veg starts I bought to plant last weekend, but was thwarted by a hard frost… but I also need to spend the weekend prepping for the tea. Looks like the weather is mostly going to support the tea prep activities.
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OK. Gonna muddy the waters here. Stella Parks’ chocolate scones. Yes, it’s milk chocolate and not dark, but to-friggin’-die-for…
https://www.seriouseats.com/bakery-style-cream-scones-with-chocolate-recipe
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Immediate click!
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Ok, have you ever frozen these before baking?
I don’t recall whether I’ve frozen this particular recipe before baking, but given the recipe, I don’t see why I wouldn’t have nor would I anticipate any issues with freezing in advance. She talks about that here and tests that method on this exact recipe.
FYI somewhere in all the reading of this recipe I recall her recommending not to be stingy and make the full size scone. I’ve done both minis and maxis, and while the former is delicious and probably best for a crowd, the latter are over-the-top decadent and holiday-worthy. Just sayin…
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I was reviewing the comments this morning. Several people mentioned dark bottoms. My notes show I bake the full-sized scone on a single sheet pan lined with both silpat and parchment for 25 minutes without issue. The silpat protects the bottoms a bit, I suppose.
If one wasn’t using silpat and found their bottoms browning, doubling the sheet pan at the halfway point would have the same mitigating effect. I think a lot depends on how dark (or not) your sheet pans are.
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I remember struggling a bit last year with dark bottoms - thanks for bringing this up, I will adjust this year .
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