Perfect. And I'm really fussy. I did everything exactly as followed with the exception of cutting the sugar back to 1/3 c. (Next time I think I'll use only 1/4 c. sugar, as I don't want super sweet anything for breakfast - but this is a personal taste question.) I am throwing out all other scone recipes I have (there are many). From now on, this'll be my base for any number of variations. I can also recommend using spelt BAKING flour on this one. Terrific. These have just the right density vs lightness. Congratulations, Rob and Grandma. Job well done - and much appreciated.
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Perfect. And I'm really fussy. I did everything exactly as followed with the exception of...