Mmm... scones...

Last week I picked up Blueberry Scones from the bakery... OMG... they were so soft and fluffy and chock full of blueberries... Slathering margarine (butter would be better, but still) on them added a smooth creaminess to the fluffy ... Sigh... This past weekend, it was Cheese and Raisin Scones... There was a light sprinkling of raisins and cheese in them, which added just a modest touch of flavour in each bite. The raisins were so plump and sweet that more probably would have been a bit overwhelming. Now, these scones, I had a hard time deciding if they were better nuked or toasted... It was a bag of six, so I had to freeze four of them, as they are best fresh out of the bag. (Freezing them right away maintains the existing texture.) Sliced them in half beforehand for ease of separation right out of the freezer. Still can't decide. Nuking them allowed the fluffiness to remain in full effect, but toasting left them with a crisp exterior and fluffy interior, which provided that little bit of extra texture that I like... Either way, the last one disappeared tonight.