Several things helped this scone recipe come out beautiful for me. The most important change. Twice baked! Yes, as I had an event to bring refreshments to later in the week, I only lightly began the browning before pulling out of the oven. At this stage the scones are more muffin like. They were then froze. The scones were reheated in a toaster oven for the preheat and about 2 minutes of the actual bake time at a later date. Came out so crunchy!
I like trying different ethnic dishes. The recipe was done as written. This left me with a subtle, healthy satisfaction that grew after eating it. The lemon & olive marinade was strong enough to permeate well, the parsley didn’t overtake and the bulgur wheat gave it a nutty, chewy texture. Another reviewer mentioned pita & hummus which I did try. I liked it both ways. Definitely looking forward to leftovers.
Make this today almost per recipe, and it is absolutely delicious. I did not add the extra 2 cups of milk as it seemed soupy enough for me. What a wonderfully hearty soup!
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