AMAZING! I loved the texture of these. And they were so easy to put together. These are so impressive that I can't wait to serve them to company!! Thanks for posting such a great recipe!
These are magical scones...they just disappeared from the table. I doubled the recipe and made a few changes. I used 4 egg whites, turkey bacon, and fat free buttermilk. I also substituted Brummel & Brown spread instead of butter. I was lazier than Stormylee and just did drop style, worked out just fine. Will appear on my table again, thanks
Both the texture and flavor of these were divine. I had to use a small dish to cut them out as I don't have a traditional biscuit cutter or cookie cutter.
Delicious scones! I had to add a tablespoon or so of water in order to get a smooth dough - quess my egg wasn't big enough! Also, self-raising flour is not available here, so I used 6 oz. all-purpose (about 1,5 cups) + 2 ts baking powder (plus the additional 1/4 ts called for in the ingredient list) + 3/4 ts salt as per substitution instructions. If you have to substitute, too, be warned: it's too much salt, I think 1/4 to 1/2 would be enough! I didn't roll out the dough but just formed six 2-inch high rounds by hand - just being lazy! Even with all these modifications, the scones turned out great! Thank you so much for the recipe!
Oh so good! I blended the butter and flour together with my pastry cutter and probably used a little less cheese than called for. As the scones were baking, I looked down on the counter and realized I had left out the chives. I don't know how these could be any better. They were wonderful!
Delicious! Very flavorful with a light, fluffy texture. Great breakfast or brunch treat. Thanks so much for sharing this recipe.
Tasty! I used a pastry blender instead of my hands to work in the butter. Why do I have this urge to fry these in a castiron skillet instead of baking? Also used our very own Tillamook brand white cheddar cheese, peppered bacon from the butcher and fresh chives from the garden.