{"id":391,"date":"2009-01-11T05:50:23","date_gmt":"2009-01-11T05:50:23","guid":{"rendered":"http:\/\/moscowcoffeereview.com\/carpecakem\/?p=391"},"modified":"2009-01-11T05:50:23","modified_gmt":"2009-01-11T05:50:23","slug":"scones-in-my-bones","status":"publish","type":"post","link":"http:\/\/moscowcoffeereview.com\/carpecakem\/2009\/01\/11\/scones-in-my-bones\/","title":{"rendered":"Scones in my bones"},"content":{"rendered":"<p>Yes, I again baked scones today. I&#8217;m going to keep trying until I get a good recipe worked out.<\/p>\n<p><a href=\"http:\/\/allrecipes.com\/Recipe\/Worlds-Best-Scones-From-Scotland-to-the-Savoy-to-the-US\/Detail.aspx\">This one<\/a> used sour cream and a really high ratio of baking powder.<\/p>\n<p>This one used an egg glaze right before baking. That was a good step in the right direction I think.<\/p>\n<p>It had so much baking powder though that you could taste the slight bitterness from it. Maybe a bit more sugar would cover it up.<\/p>\n<p>In this case I also added slivered almonds and amaretto glaze. Still needs work.<\/p>\n<p><img decoding=\"async\" class=\"alignnone lazyload\" data-src=\"\/coffee_images\/scones-january.jpg\" alt=\"\" width=\"425\" height=\"345\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 425px; --smush-placeholder-aspect-ratio: 425\/345;\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yes, I again baked scones today. I&#8217;m going to keep trying until I get a good recipe worked out. This one used sour cream and a really high ratio of baking powder. This one used an egg glaze right before baking. That was a good step in the right direction I think. It had so &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/moscowcoffeereview.com\/carpecakem\/2009\/01\/11\/scones-in-my-bones\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Scones in my bones&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48],"tags":[],"class_list":["post-391","post","type-post","status-publish","format-standard","hentry","category-cooking-and-food"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/moscowcoffeereview.com\/carpecakem\/wp-json\/wp\/v2\/posts\/391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/moscowcoffeereview.com\/carpecakem\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/moscowcoffeereview.com\/carpecakem\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/moscowcoffeereview.com\/carpecakem\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/moscowcoffeereview.com\/carpecakem\/wp-json\/wp\/v2\/comments?post=391"}],"version-history":[{"count":1,"href":"http:\/\/moscowcoffeereview.com\/carpecakem\/wp-json\/wp\/v2\/posts\/391\/revisions"}],"predecessor-version":[{"id":392,"href":"http:\/\/moscowcoffeereview.com\/carpecakem\/wp-json\/wp\/v2\/posts\/391\/revisions\/392"}],"wp:attachment":[{"href":"http:\/\/moscowcoffeereview.com\/carpecakem\/wp-json\/wp\/v2\/media?parent=391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/moscowcoffeereview.com\/carpecakem\/wp-json\/wp\/v2\/categories?post=391"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/moscowcoffeereview.com\/carpecakem\/wp-json\/wp\/v2\/tags?post=391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}