After being subjected to multiple, far too sweet scones (curse you Starbucks), I was pleased to find a recipe that allowed me to choose between sweet and savory scones. Overall, it was good, but a few problems:
1. This is not really the right texture for a scone. It's more like a southern biscuit without the buttery-ness.
2. WAY too much baking powder. It ended up giving my biscuit-scone a bitter aftertaste. I was able to ameliorate the issue by eating it with some jam, but was unable to enjoy it by itself. This is tragic as these things are my grab-n-go breakfast.
3. Thank goodness I followed my instincts and used a 2" diameter cookie cutter to make mini-scones. These guys fluffed up so much that they would have been behemoths if I had gone with the suggested size.
I'm willing to give this recipe another go! I just think I'll reduce the amount of baking powder next time.
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After being subjected to multiple, far too sweet scones (curse you Starbucks), I was pleased...