While I had all these great plans of homecooked meals together when I was in New Mexico, that didn’t quite happen. Like my last post said, I find an element of comfort and relaxation in Albuquerque— due in part, no doubt, of my having living there for two years. (Outside of Detroit, one of the longest places I’ve lived in consecutively!)
This is also why I have a friend who’s cool with me making scones in his kitchen. Don’t get excited— these aren’t made from scratch scones, these are from a mix. Sticky Fingers Bakeries, to be exact.
While I was there, I did find time for late night conversations, hiking to a hot springs, and a trip to Colorado for hot air ballooning. If you go to Pagosa Springs, make sure you stop by the Choke Cherry Tree— there’s lovely sweet candies, delectable homemade jams, and a great selection of soup and bread mixes. (Also, the woman who owns the store is awesome.)
This time, I picked up a scone mix— gluten-free! So, if not homemade meals, at least we can enjoy scones together.
The mix was super easy to follow— (a good thing, since I was baking in an unfamiliar kitchen. Turning an oven on is easy enough; finding a flour shifter would be a project.) However, the instructions were a little light on the water; I added about a tablespoon more than the directions called for. Though, I was baking at around 5,000 feet, so elevation may have played a part.
And they were delicious: melty chocolate chips, and a lovely pastry flavor without being too sweet. The chocolate of the chips and the texture were the focus— not at all crumbly, and just a bit chewy.
Baking for a house full of people is awesome: you get compliments, and all the treats get eaten. There’s other flavors— blueberry is what I would try next.
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