These Liège waffles are made with my lightest, fluffiest brioche dough (using the tangzhong method). They cook up buttery, light and airy on the inside, lightly crispy and chewy on the outside with crunchy "pops" of caramelized sugar. Although this recipe may not be very traditional, it is very good.
Light and crumbly, fluffy and moist, these traditional Irish scones are just waiting for a slathering of clotted cream and jam.
Crumbly and crisp on the outside, tender and moist on the inside. These scones are a perfect little treat any time of day. They are both simple and decadent. And they can be ready in about an hour.