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Scones

Reviewed: Sep. 6, 2012
Very good, I put these into my recipe box and will make them again. I used light brown sugar instead of white and I also topped them with brown sugar. I used the full amount of egg and milk because I wanted the dough soft because I was adding fresh blueberries and wanted the berries firm and whole after folding them in. Since the dough was sticky and soft I dropped them onto a silicon baking sheet and smoothed them down with a wet spoon.
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