Long before the first car pulls off I-17, the lights are on in the Rock Springs bakery. It is four in the morning, the desert is still cool and dark, and the ovens are already warm. By the time the freeway out front starts to fill, the day's first pies are cooling on the racks: a crumb-topped apple you can smell across the room, and a bourbon pecan, glossy and just set.
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If you’ve ever thought about making scones, but you’re not an avid baker, Michelle Donovan of the café inside the historic Nile Theater in downtown Mesa has a “pretty simple recipe” for you. “It’s really hard to mess it up,” she says.
Donovan offers a pair of tips for making the scones: If you don’t want to use vegan butter, use vegetable shortening instead; and make sure the dough isn’t too wet or the dough will fall flat and the scones will be “ugly.” But to be fair, even when scones are ugly, they’re still delicious.
