For a baker, there is little that is more disconcerting than a recipe that doesn't work. You begin to lose confidence in yourself, and your skills. You wonder if you did something wrong, but you swear you followed the directions to a tee, or did you? So testing a new recipe is vital to ensure its success. As I was formulating and "failing" I would leave the kitchen feeling defeated, but I remained determined. I would take several days off to work up the nerve to try again, only to meet with more failure. I got to where I decided that if I didn't get it to work this time, then I was going to drop it for a few months and let all the information I had gained in this round of failures "steep" in the back of my "baker's" brain, to work out the problems. I've done that before, and sometimes I have woken up in the middle of the night with the, "ah ha!" moment. I've learned to write them down right away, because there are times that I have forgotten what came to me, before day break.
I also baked some banana double chocolate chips scone, since I only had one banana, and had to use it before it really went south, I don't think it would have made it until tomorrow. They turned out perfect and are sooooo good! Tomorrow I will pop a few of them in the toaster oven for about 3 minutes for me and my boys and breakfast is served - with Devon style clotted cream of course!