66 Toombs County Magazine
scone. “How do you make them so light
and flaky?” I asked.
“It's really easy,” said Saylor. “You
put a stick of butter in the freezer…”
“You put the butter in the freezer?”
I asked, abandoning any pretense of
“To grade the butter,” said Saylor.
“It makes it easier to combine, and it
makes the scone super flaky.” I nodded
as I’d just temporarily forgotten that
detail about baking. She continued with
the recipe from memory. “You combine
two cups of flour, half of a cup of sugar,
a heaping cup of blueberries, a little salt,
baking powder, heavy cream, an egg, and
a lot of vanilla and cinnamon.”
“Is there cinnamon in the blueberry,
too?” asked her mother. “I knew there
was cinnamon in the chocolate.” That’s
right. Saylor had made two kinds of
scones from which I could choose.
I wanted both. I took the blueberry.
Deciding between note taking for the
interview with Saylor and the blueberry
scone in front of me was a real challenge.
Thankfully, I had my recorder. I checked
to make sure the recorder was working
okay and chose the scone.
When Kids Baking Championship
called and requested a Skype interview
with Saylor, both she and her mom
were more than a little surprised.
Unfortunately, Saylor only made it
through one interview. “About a month