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Simple Scones

Reviewed: Nov. 12, 2013
They are quick and easy to make: my recommendation is to chop up the butter, then cut it in with a pastry blender rather than a fork (I suppose the recipe's silliness on grating frozen butter is what made those before me turn to food processors!) I substituted Greek yogurt for sour cream (same taste and texture, but so much healthier), and used frozen wild blueberries instead of raisins, and they are fabulous!
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