This is a very tasty recipe. The consistency is a bit lighter than traditional scones, but I personally like that. The only changes I made were to use fresh, frozen cranberries instead of raisins, and I brushed the tops with milk and sprinkled with sugar before baking. My only comments are that these should be cut up into more than 12 wedges unless you like huge scones. If you want something you can cut in half to spread jam, etc. on, I would recommend using a round cookie cutter instead. Also, because I cut mine into 12 large wedges as specified, it took much longer than 15 minutes for them to bake.
Thanks for this recipe! My 6 year old daughter and I enjoyed making together.
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This is a very tasty recipe. The consistency is a bit lighter than traditional scones, but I...