Andrew Rose (US)

Well, you know how our friends are over the ocean there. They have words for things that are inappropriate. So what they might call a scone, we might call a biscuit, you know, and one might have an egg in it. The other one might not have an egg in it. And I'm not that pure. I just want to go with taste best. You know, this is my palate I'm concerned with.

Well, you know how our friends are over the ocean there. They have words for things that are inappropriate. So what they might call a scone, we might call a biscuit, you know, and one might have an egg in it. The other one might not have an egg in it. And I'm not that pure. I just want to go with taste best. You know, this is my palate I'm concerned with.

So I'm going to I'm not going to touch that one. Yeah.

So I'm going to I'm not going to touch that one. Yeah.

Yeah, point of play here. Me and the viewer obviously raised in the southern part of the United States where sweet tea is the beverage of choice.

Yeah, point of play here. Me and the viewer obviously raised in the southern part of the United States where sweet tea is the beverage of choice.

It was too sweet. Well, the thing there is, do you put the sugar in when the water is hot or cold?

It was too sweet. Well, the thing there is, do you put the sugar in when the water is hot or cold?

Put it in when it's hot. Otherwise it gets cloudy.

Put it in when it's hot. Otherwise it gets cloudy.

That is a good question, and I love them all. They're sweet scones and they're savory scones. My personal favorite is a candied ginger butterscotch scone with a light green sugar glaze on top. That is my favorite sweet, but for savory, I go way off the charts. I like an anchovy sun-dried tomato caper with a pickle cream on top.

That is a good question, and I love them all. They're sweet scones and they're savory scones. My personal favorite is a candied ginger butterscotch scone with a light green sugar glaze on top. That is my favorite sweet, but for savory, I go way off the charts. I like an anchovy sun-dried tomato caper with a pickle cream on top.

So you get that sort of punch, that little, that tart bite, and it moves into more of a salty, um, unami flavor, but you get a full rich flavor. And I might throw some smoked cheddar, smoked horseradish cheddar cheese in there too, just to give it an extra oomph.

So you get that sort of punch, that little, that tart bite, and it moves into more of a salty, um, unami flavor, but you get a full rich flavor. And I might throw some smoked cheddar, smoked horseradish cheddar cheese in there too, just to give it an extra oomph.

But it's certainly a confusion in the palate, but all of a sudden the flavors dance together and then you're left with this wonderful taste there. But it's, you know, I'm, I'm a, I'm kind of a backyard chef, so it's an acquired taste at times.

But it's certainly a confusion in the palate, but all of a sudden the flavors dance together and then you're left with this wonderful taste there. But it's, you know, I'm, I'm a, I'm kind of a backyard chef, so it's an acquired taste at times.

So last night I baked mangoed candy ginger caramel scones with a simple sugar glaze and then dark cherries dried and dark, really dark chocolate with a sugar glaze as well. Heart shaped for an event tomorrow.

So last night I baked mangoed candy ginger caramel scones with a simple sugar glaze and then dark cherries dried and dark, really dark chocolate with a sugar glaze as well. Heart shaped for an event tomorrow.

I'm going to have to report back if people liked it. Wow. Andrew, I will hold you a plate and then Kristen, I'll find a way to get you some.

I'm going to have to report back if people liked it. Wow. Andrew, I will hold you a plate and then Kristen, I'll find a way to get you some.