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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Jun. 6, 2010
This could be a very good recipe, if you did not use so much baking powder. I first tried this recipe, omitting all baking powder, but using self-rising flour instead. The scones turned our wonderfully then. Because they were so good I decided to bake more, this time following the recipe EXACTLY, and they all risen too much, and they had a horribly bitter after taste. I will still keep this recipe, but from now on I will only use self rising flour.
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