These are definitely some amazing scones! They have an incredibly light and fluffy, almost biscuit-like texture, with the sweet buttery taste of shortbread. I cubed the butter and then used a pastry cutter to cut it into the dry ingredients till it made "pea-shaped" crumbs, per usual. Followed the advice to put the egg into a measuring cup and then add milk to the 1 cup line. I used milk (not the cream that other reviewers suggested) and thought the consistency was perfectly fine. I split the dough into two halves, adding 1/2 cup dried cranberries to one half and 1/2 cup chocolate chips to the other, then stirred these ingredients into the dough. Turned each half out onto a generously floured surface, sprinkled the ball of dough with flour and patted it down into a circle 1/2 inch thick. I did not knead the dough and did not find it necessary, because I am 100% satisfied with texture of the finished product. Each half made 8 scones. As I always do with scones, I brushed the tops with eggwhites and sprinkled with cinnamon sugar mixture before putting them in the oven -- it's a delicious final touch!
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