釉面柠檬ging子烤饼

我准确地遵循了这个食谱，这很完美。我确实更喜欢甜的烤饼，所以下次我会加1/3杯糖。与黄油/牛奶对应物相比，这种“奶油烤”食谱要容易得多。我的烤饼切片在烘焙过程中切碎，并在烘焙过程中保持更好的形状，得到更漂亮的最终烤饼。星巴克曾经出售类似于20年前的烤饼，这始终是我的最爱。感谢您的食谱！我希望我可以提交图片。

我每天为我工作的咖啡馆做烤饼，并很高兴尝试“奶油烤”版本。看起来人，比黄油，片状，饼干的烤饼类型更多。“汤”？！您要添加10杯奶油吗？我的完美融合在一起。当我混合干成分时，将柠檬汁添加到奶油中。我不知道所有你们都发生了什么，但是我的美味。

Wow wish I had read the reviews first. Ratios are off, the dough was soup and the taste was absolutely lacking. Please make any other scone recipe.

Terrible. The recipe is waaaaaay off. Like the other reviewer, my “dough” was a pourable mess. I added more and more flour until it was workable, but ended up tossing it. Do yourself a favor and do NOT make this recipe. Food and Wine should consider taking it down.

Lemon-ginger is a favorite flavor profile, but I'm sorry I didn't read the reviews before I made this recipe. I kept adding flour until I could handle the dough, it was pourable using your measurements! I'm waiting for them to cool now, but wondering what I'm going to do with all that icing. Really folks - this is not the first Food & Wine recipe to disappoint. Do you ever try them out before foisting on an unsuspecting public?

这个食谱是错误的！啊！黄油在哪里？没有黄油，烤饼不是烤饼！亚搏电竞食物与风应该从网站上摆脱此食谱！我浪费了食物。亚搏电竞

Your flour to liuid ratio is off (you probable should be using a half cup cream). I think I am more qualified to write recipes for you then whomever wrote this. Please update imediately.

这可能是我遇到的最糟糕的食谱。该面团是完整的汤，要求液体与面粉的比率。我添加了一杯面粉，试图使面团可行。25分钟后，它甚至还没有接近烘焙。我不得不再把它放在20分钟里，他们仍然没有煮过。只需从您的网站删除此食谱即可。