I had volunteered to make 24 scones for a church function for this morning that started at 9 am. So, last night I made three batches of scones, a low fat recipe from a book I have here, and I burned two batches. The third, I watched very carefully and pulled them out of the oven at the right time, but they were dry and tasteless. I decided I would get up early and make some muffins, instead, even though I had promised scones. So, this morning I got up at 7 am and found this recipe and how many people tried it, so I decided to bite the bullet and try this one. I made two batches, cutting each batch into 10 pieces instead of 8, and carefully watched them as they baked. They looked nice coming out of the oven. (I didn't have enough dried cranberries left to put in both batches, so I put chopped walnuts in one and combined the chopped walnuts and the rest of the cranberries for the other batch). To my and my husband's delight they tasted good right out of the oven. But, I thought, the real test would be what they tasted like after they cooled and even hours later when they were very cooled. I took my 19 scones to the church function (my hubby and I shared one to taste) and while the program was running, one of the ladies from the kitchen came up behind me and said they were the best scones she had ever eaten and wanted the recipe. I guess I will be making these again for church functions and home, too. Thanks for the excellent recipe. :)
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I had volunteered to make 24 scones for a church function for this morning that started at 9...