YOKOSUKA, Japan (March 27, 2012) -- Culinary Specialist Seaman James Kevin, assigned to the U.S. 7th Fleet flagship USS Blue Ridge (LCC 19), makes scones at Fleet Activities Yokosuka's (JPn) Jewel of the East Galley. Kevin is receiving mentorship under the Adopt-a-Ship Program, which provides Sailors an opportunity to train with an executive chef to hone their culinary skills.
U.S. Navy photo by Mass Communication Specialist 3rd Class Andrew Ryan Smith.
Here's my scone recipe. It's adapted from the 4th edition of Professional Baking by Wayne Gisslen (Hoboken, N.J.: John Wiley & Sons, 2005). I'll have more to say about the recipe format is a few days.
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