I am really pleased with the way these scones turned out! Based on other reviews, I made these changes:
2 cups whole wheat pastry flour (I like Bob's Red Mill brand)
1/2 c. loosely packed brown sugar (usu. I cut sugar down, but I wanted a bit more sweet to balance out the lemon)
3 handfuls of frozen blueberries (frozen fruit always works in baking and doesn't smoosh as easily when mixing)
1/2 c. of Chobani non-fat lemon yogurt
1/4 c. lowfat (1%) milk
I made them drop scones on a Pam-sprayed cookie sheet and they took 18 min. Otherwise, I stuck to the directions.
I lived in the UK for 5 years and while these were a bit more crumbly (due to the whole wheat flour, I think) and a teensy bit sweeter than those I was accustomed to across the pond, I think they were a very good *health food* alternative. Tangy, a bit sweet, moist tasting and delicious with tea. What more could you want from a scone! Also lovely served with Polaner All-Fruit Apricot spread.
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I am really pleased with the way these scones turned out! Based on other reviews, I made...