Morning Glory Recipe

Morning Glory Shares Secret of Melt-in your-mouth Scones

Despite a proliferation of baked goods--both prepackaged and fresh--in our world, it is still an amazing experience to taste a truly delicious scone, or a light, buttery croissant.

While many coffee shops now offer various pastries to customers, they are often days old, high in sugar and low on that savory flavor you want in a muffin, scone or danish. To get a really good one, you need to go to a place where making them fresh every day is a priority, and they know how to do it right. Morning Glory Coffee Shop & Pastries on the Hill is that place--a pastry lovers dream. Here, the croissants are buttery and soft on the inside with a hint of crispiness on the outside. The scones have a rich, yet light texture with a distinct buttermilk, offset wonderfully by a touch of coarse sugar on top. The danishes are creative and offer a that freshly made taste so hard to find these days.

Believe it or not, Morning Glory pasty chef Amy Gallagher is willing to share her secret to making memorable scones.

"For homemade scones, start with your favorite biscuit recipe," she said. "Add a little bit of sugar to give it some sweetness. Make sure you don't overmix the dough. I suggest kneeding it by hand to keep the scone light."

If you over mix the dough, you will end up with a harder, crispier version. Top it off with an egg white wash and a sprinkling of Turbinado sugar (available at most grocery stores, she said). Use a cookie cutter to shape the scone, or create your own shape by hand, then bake.

"If you're using blueberries in the scone, make sure you freeze them first for an hour or two," Gallagher said. "If you use fresh, they get smashed."

By using the frozen version, there is a better chance that the berries will stay whole, creating a wonderful burst of flavor when you bite in. Time to get that biscuit recipe and start creating your own scone experience!

If there is a cooking tip you would like to submit, or if a local restaurant has an item you would love to learn how to make, please email cyndynehr@gmail.com. [["validates_presence_of",{"message":"Please enter your email address."}],["validates_length_of",{"too_long":"Your email address must contain between 5 and 100 characters.","maximum":100,"allow_nil":true}],["validates_email_format_of",{"message":"Your email address is not properly formatted. Mind giving it another shot?"}],["validates_uniqueness_of",{"message":"The email address you entered is being used by another member. Please try a different address.","client_can_validate":true,"exists_url":"/users/exists?email="}]] [["validates_presence_of",{"message":"Please enter your password."}],["validates_length_of",{"too_short":"Your password must contain between 4 and 40 characters.","too_long":"Your password must contain between 4 and 40 characters.","allow_nil":true,"minimum":4,"maximum":40}],["validates_format_of",{"message":"Your password may contain only letters, numbers, underscores, and hyphens. No emoticons, please. :p","with":["^[a-zA-Z0-9\\_\\-]*?