AllieG Recipe Reviews (Pg. 1) - (188212351)

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

Reviewed: Jul. 5, 2013
Subbed missing ingredients - still came out great! I have a fantastic scone recipe caged from the London Times that I love - but I didn't want to make the big quantity it creates so I tried this one. Started before I realized I have (1) no dried fruit (2) no sour cream. I used 3/4 cup skim milk plus 1tablespoon plain white vinegar and no fruit. They came out very light, and rose beautifully! I did use real butter - which I think is critical to the taste of scones. Also, I used a trick from the other recipe: heated the oven to 475 degrees & put my greased cookie sheet in five minutes before I was going to bake the scones to pre-heat it. I do think a pre-heated surface helps the scones rise bigger. Pulled the cookie sheet out, put the scone flattened balls on, put the sheet back in & adjusted heat down to 425 (which it had cooled to anyway with opening twice) & baked for 12 minutes. Would def use this recipe again! Lovely with light plain cream cheese, by the way.
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