I just made these and couldn't wait for them to get to room temperature. I ate them warm, so I don't know if the texture hadn't "set" yet, but I'm used to my scones being a little more crumbly. Mine turned out a LITTLE bit cakier than crumbly, but it could be the changes/mistakes I made. First of all, I totally forgot baking powder, so I only had baking soda in the mix (still puffed up fine). I subbed fat free greek yogurt for sour cream. Instead of white flour, I used 2 c whole wheat flour, which made the mix drier since it absorbs more liquid, so I did have to add about a tablespoon more yogurt. My flavor variation was that I added a 1/2 cup of chopped assorted dried berries and 1 tsp of almond extract. The taste is really delicious; aromatic, lightly sweet, nutty from the whole wheat, airy/light, not too heavy or dense, moist... yum! The texture is not bad, just not what I expected from a scone, but let's see what it's like when it's cooled down.
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I just made these and couldn't wait for them to get to room temperature. I ate them warm, so...