One of our favorite Happy New Year traditions is a new year’s brunch with good friends in Brooklyn. This year was no different.
To test out my new Baked Elements cookbook, I decided to make scones. Well, actually, I wanted to make scones from my new Bouchon Bakery cookbook, but I had a minor catastrophe called “I didn’t read the recipe in advance” and therefore didn’t have enough time on new year’s morning to make the batter, let it chill for 2 hours, shape it, then let it freeze for 2 hours. I’ll make those scones another day. Instead, I decided to make Baked’s Oatmeal Peanut Butter Chocolate Chip Scones which were a big success!