This is a fantastic recipe, easy to customize if you stick with the "rules" that some of the other experienced bakers have mentioned. I believe the reason that the recipe calls for adding the cream/egg mixture slowly is to be certain only the amount necessary is added.
Anyway, I used this recipe as my base for making: blueberry/lemon (added the zest of 1 large lemon), cinnamon/raisin, cherry/chocolate and the crowd favorite pear/ginger. I also added vanilla and freshly grated nutmeg to the c/r and p/g scones...WOW!!!! A big hit.
I received nearly a dozen requests for the recipe. Another trick I use to be certain that the butter isn't too soft by the time it goes into the oven, I freeze a stick and grate it into the recipe when it is called for. Fresh blueberries (or any fruit) must be blotted after washing.
This is a crowd-pleaser recipe and on a chilly morning, with coffee or tea, its a perfect little side of warmth. Off I go to bake a batch right now.
2 users found this review helpful
May 25, 2013