The trick is to smoke the meat and not make the meat smoke
Date: September 30, 2014 Favorite:Baking Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
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For my second cook on my new dedicated baking Egg I made another batch of scones. Just like the first batch of scones, these turned out perfectly when cooked high in the dome. They cooked extremely evenly and in the exact amount of time the recipe called for. These scones from a recipe on the King Arthur Flour website were very flavorful with all of the various spices used, particularly the crystallized ginger. So far I am really liking the results for baked items cooked high in the dome. Very reliable, very predictable and very good.
King Arthur Flour Website:
Here is the recipe from the King Arthur Flour Web Site: PUMPKIN SCONES