I am not making Rose’s currant scones, but my favorite corn-cherry scones from Cheeseboard (a bakery and cheese shop in Berkeley, CA). I’ve baked them before and just cooling them uncovered (no linen cloths or paper towel wrapping them) and then storing them in a non-airtight container seems to make them go stale. Even at Cheeseboard itself, where they just leave the scones exposed to air on a shelf, the scones are a little bit stale by late afternoon.
Here is the recipe from their cookbook. (http://www.mycookingblog.com/post/1-cookie/14248/Corn-Cherry-Scones—Arizmendi—Cheese-Board-Collective) Can anyone just look at the recipe and tell me if it’s inherently prone to becoming stale easily?
I actually have not tried Rose’s currant scones yet, but I won’t be doing that this weekend. Her puff pastry technique seems very clever and interesting, but I am slightly intimidated and will wait for a less busy weekend to learn the technique.