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Basic British Scones

Reviewed: Dec. 31, 2012
This is makes a delicious and flaky scone! I stumbled upon this recipe while trying to find one for blueberry scones with no heavy cream. This recipe served as the perfect base for improvisation. I replaced 1/2 cup of the flour with whole wheat flour (fiber!), added an additional tablespoon of sugar, replaced the milk with almond milk (lactose intolerant) and added a heaping 1/2 cup of frozen blueberries. I had to double the baking time since I may have made my scones a little large, but the end result was delicious, flaky, slightly sweet blueberry scones! Add a bit of Earth Balance buttery spread on top and you've got breakfast.
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