And they come with a yummy rhubarb compote!
Is there anything better than straight-out-of-the-oven baked goods?
I think not!
Ngoc Minh Ngo / Roost Books
And I just happen to have the perfect baking project for your next weekend at home.
I recently received a copy of Sarah Owens' new cookbook, Toast and Jam, which is filled with cool baking projects.
I decided to try my luck with Owens' currant cream scones, which looked fairly easy and doable. In my version, I actually skipped the currants, because I didn't have any at home, but the scones came out really nice and flavorful anyway, and their texture was perfectly soft and crumbly.
Marie Telling / BuzzFeed
To serve these babies, I picked another recipe from the book: a honey-roasted rhubarb compote.
Making the compote in the oven rather than stovetop was such a genius, minimal-effort idea. The recipe called for saffron and rose-infused honey, which there's another recipe in the book for. I didn't have time for that, so I just added regular honey along with a teaspoon of rose water — and honestly you could skip the rose water altogether and the result would still be delicious. The compote was downright amazing and can be kept it in your fridge for a few days (and it's excellent on top of yogurt).
Marie Telling / BuzzFeed
via BuzzFeed/Food