This came out great, and it was far easier to make than I feared. I watched the video several times (both the epi and the baguette) before trying it on my own. I would slightly reduce the salt.
Made these today, substituting a 1:1 ratio cashew cream instead of the dairy cream. The dough was a little too wet so required added flour when kneading, so the resulting scones were a little chewy. Still, they tasted good. Some flavor combinations could include blueberry with lemon, blueberry with lavender, or raspberry with chocolate chips.
Made these with 25% whole wheat into four large rolls and they were still wonderfully light, fluffy, and crunchy. I do need to spend a bit more time building strength in the dough.
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