Delightfully Doughy

One challenge I didn't meet in my year of beginner baking was making scones. There was something about dough that intimidated me. I finally took the plunge last weekend when I made vintage cheddar cheese scones and caraway dumplings in the same day.

Of course, it wasn't nearly as hard as I'd feared and both the scones and the dumplings turned out well. I used buttermilk for the scones and then for a batch of pikelets but couldn't really taste the difference in the latter. This Guardian article about baking the perfect scone wasn't too impressed with buttermilk either so I might stick to the common or garden variety in future.