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

Reviewed: Feb. 4, 2013
Great recipe. I used Greek yoghurt i.s.o. sour cream (because that's what I had in the fridge) and I think it gave the scones a light touch. Only 10 minutes in the oven on 200C was enough! Almost burned them, but didn't :-) Made a few with raisins (for me) and a few without (for my 5 year old twins). We like to eat them with raspberry jam or butter and honey.
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