These scones were so easy to make and a huge hit. I doubled the recipe, substituted plain Greek yogurt for the sour cream, and added the zest of one small lemon. The butter was at room temp when I cut it in, not frozen, and I still achieved very good results. I was able to put a double batch together in about 15 minutes, very easy to make. They were served room temp with strawberry jam and clotted cream. My British in-laws raved about them. This was my first attempt at from scratch scones and I will use this recipe moving forward, it's a real winner.
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These scones were so easy to make and a huge hit. I doubled the recipe, substituted plain...