Two questions:
1. I made some buttermilk lemon-apricot scones using
a recipe at the King Arthur website. Although tasting good, the scones were burned on the bottom. What's the problem here?
The scone batter was placed in a Chicago Metallic baking sheet well greased with peanut oil. The sheet was then placed on the bottom rack of my oven, actually it was placed on a baking stone. Was the stone too hot for this recipe?
2. Also has anyone ever eaten scones from TOOT SWEETS Bakery in Berkeley, Calif.? THAT"S the recipe I'd really like to get. Their scones are really moist instead of the dry and relatively crumbly ones that I've made from scratch and from mixes.