Imagine your favorite thumbprint cookie, but blown up to the size of a tender, crumbly scone.
That’s what these pastries basically are. They also boast the unlikely name of “Thugs-‘n’-Harmony.”
They’re from the new cookbook, “The Sugar Cube” (Chronicle Books), of which I recently received a review copy.
Author and baker Kir Jensen gave up her fine-dining career path to sell her handmade treats out of a food truck called the Sugar Cube in Portland, Ore. instead.
Jensen, who worked at Trio in Chicago and Florio Bakery in Portland, offers up 50 recipes for cupcakes, cookies, tarts, muffins and candies. Her treats are homespun meets kick-ass. They’re familiar, but given newfangled spins, as well as playful names such as “Twisted Toll House” cookies and “Beta Believe It” smoothie.
You can make these scones as simple wedges. But why, when you can make over-sized thumbprints instead? Fill them with your favorite jam or lemon curd, as I did.