Yes, Wowza! 
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I’ll add to the wowzaing:
Wowza wowza wowza!
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Ditto!
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Do you fill those with custard before or after baking? Wasn’t sure from your description.
Before baking. Couldnt wait till tomorrow so we split one. Divine
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This is the 3rd time making Rose Levy Beranbaum’s Flaky Cranberry Scones … 1st time with dried currants, 2nd with dried tart cherries. This time I wanted to add frozen wild blueberries. Here’s an online recipe (I didn’t use a glaze, but did an egg wash with a little cream and sprinkled with sparkling sugar):
I wanted to laminate but sprinkling flour on top in order to roll out some was difficult, messy, so only managed once. I wasn’t able to refrigerate before baking, no room and I didn’t want to move stuff out of fridge to make room.
I think they lack enough sugar. Next time, I won’t add the frozen berries.
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If anyone is interested, the current Kindle price is $4.99 for “Scandanavian from Scratch.”
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I don’t know why I couldn’t really taste the blueberries … maybe they were in my freezer too long? Anyway, my friend was happy to get them for his family. I gave him the new mat and ordered another for myself.
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Rosemary,olive oil,flakey salt focaccia. Recipe is from One Tin Bakes but instead of using the stand mixer I mixed it by hand. Let dough rest for 30 minutes and then stretched it 3 times every 30 minutes. Result is a nice airy and chewy foccacia. Summer must be here. Its the last recipe in the book if you have it.
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I picked up some Lori Anne peaches at Wegmans yesterday. They’re only there for a short time, and are SO good! Made a peach cake that was very light, but not as peachy as I had hoped. Still, it was very tasty, and I’m certainly not tossing it! 
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This is barely baking - more assembling - but everyone loved these strawberry and cream RK treats from the book Sweet Tooth. I never would have purchased this book - it doesn’t have weights - but I got it as a gift and every single recipe has been fantastic. All I really need to know re weights is that her cup of flour is 128 g.
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That RLB scone recipe ranks as my “all time best scone ever”. I only make it for special occasions, and only with dried fruit. So good!
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I took a chance adding those frozen blueberries, would not do it that way again. First time with dried currants, second with dried tart cherries … much better!
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That’s a perfect cake.
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Biscuit, berries, passionfruit curd and cream.
The berries were macerated in a little sugar while the biscuit cooked. Cooled it a bit , sliced open and gave both sides a kiss of butter. Spread the sour cream , which was lightly sweetened with Demerara sugar, followed by the curd, berries , and a dollop of cream. I have plans for a peach version shortly!
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Do you buy frozen passion fruit puree for the curd?
Yes, frozen. Haven’t seen fresh ones in a very long time.
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Peach cobbler with some outstanding peaches gifted to me. These are from South Carolina and are the variety of eat over the sink. We had most of these uncooked but the last two I made a cobbler. This is my short cut method which I’ve posted previously where I mound the fruit in the dish, sprinkle with a very small amount of sugar/flour , then micro until bubbly. Add the biscuit topping and bake for about ten minutes.
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