Prejudice and Curiosity : Scones and Biscotti

I've always wondered what all the fuss about scones and biscotti was, and why people spoke so much about them. As far as I was concerned, a scone was a kind of rough, rustic, hard bread, and a biscotti, an even harder slice of bread that aged with time.

Well, now, before any of you get into a state of shock, I will immediatly admit that I am wrong.

After many hesitations and self-arguments, I started a research on scones. My first information freaked me out : "Scones are often baked to a dry and somewhat crumbly texture [...]" Exactly what I didn't wish to hear. In my head, the little wicked voice was already jubilating "See? What did I tell you?" I didn't want to give up, though, and took a deep breath before reading on the article. "It is as a cross between a cookie and a muffin". Okay now, that doesn't sound half as bad. The word "muffin" might overpower the "dry texture" part.

For the biscotti, as soon as I discovered that it was similar to a cookie dipped in coffee, I was hooked. I've always loved to dip my cookies in milk (Go yoyo for Oreos! :P) and since I liked strong, brewed black coffee with no cream or whatsoever in it, a hint of biscotti would be perfect to attenuate the bitter taste.

I wanted a special, peculiar taste for those newly found, peculiar bakeries.

So...?

For the scones, I took a basic recipe and generously tossed in mouthful of chunks of pear and finely shredded mozarella.

As for the biscotti, I decided to give them a touch of orange zest and coffee, along with some crushed pistachios!

Both had amazing flavours. Keepers for sure!