I made this recipe for some friends with one modification: I used a heavy cream-milk-lemon juice mixture to substitute for sour cream, because I did not have any on-hand. I divided the batter in half, reulting in two batches: orange-chocolate chip and strawberries and cream scones. For the strawberries and cream version, I used food-processor-minced frozen strawberries. Because the strawberries were frozen, the yielded scones were more moist (something like a scone-cake hybrid), which I topped with a milk-powdered sugar glaze drizzle. The orange-chocolate chip scones (made with orange zest) maintained the typical consistency and texture of a scone (i.e. slightly dry), which would go well with tea. All in all, they came out well!
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I made this recipe for some friends with one modification: I used a heavy cream-milk-lemon...