For years I've had a go-to recipe for scones that would use up old milk. Lately though, instead of having a lot of milk to use, I've had a lot of leftover yogurt, and remembered I'd used this recipe once years ago. I used the yogurt instead of sour cream, and the texture and consistency of both the batter and the finished product are exactly as I feel scones should be. (That means, they are how I remember them growing up.) The technique of activating the baking soda with the acidity of the yogurt makes them so fluffy, and is probably a lost art, as very few modern recipes use this method. I might have to use this recipe more often in the future. Thank you Grandma Johnson, whoever you are.
Was this review helpful?
1 user found this review helpful
For years I've had a go-to recipe for scones that would use up old milk. Lately though,...