All cooks are jazz musicians or, if you prefer, experimental chemists; they get a good recipe and start improvising. I love this recipe. It works well with the orange juice but also I've used fat-free half and half (almost a half cup, I think) for the liquid. The basic recipe gives you a good scone to which I have added raisins, chips and nuts- all wonderful. I mix the dough with my hands (after it's been moistened enough) and just put rounded blobs of the dough on the cookie sheet. I usually sift all ingredients when I cook but NOT for scones or muffins- one wants the rough quality for them. They bake up very well. Outside they are slightly hard and a bit crispy, inside, dense and fluffy (really, they're both.) Very good recipe. Thank you so much for it.
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All cooks are jazz musicians or, if you prefer, experimental chemists; they get a good recipe...