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Scones

Reviewed: Jun. 23, 2012
Delicious! I made a few modifications. Instead of 3/4 C butter, I used 1/4 C butter and 1/4 C olive oil and it lead to the perfect consistency. I also used 1/2 C milk and 1/2 C half and half. Finally, I brushed the top of the scones with egg before putting in the oven with gave them a shiny browned top. Then I decided to make a glaze with some confectioners sugar, almond extract, and a dash of milk. These paired great with coffee!
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