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Mmm. The flavor of these reminds me of a really good cracker. The texture is soooooo tender and moist, with a light crisp crust. Thanks for posting! If you're having trouble with the conversions, this is what I used: 4 cups all-purpose flour 3 1/3 tablespoons butter (3 tablespoons plus 1 teaspoon) 1 1/4 cup buttermilk
WOW, what a winning recipe!!!! The scones are light and fluffy on the inside with a nice chunky crusty top and such a yummy dill flavour! Mmmmm, so moreish! I used a combination of whole spelt and whole rye flour due to dietary reasons, but other than that stuck to your recipe and it was great! I still cant believe how very tasty these easy scones were. Out of half the recipe I got 8 nicely sized round scones. I will definitely make these over and over and over again! THANK YOU SO MUCH for sharing this absolute keeper with us, Mandy! Made and reviewd for 1-2-3-Hit Wonders May 2010.
These are good! Especially with cream cheese. I, too, had some trouble with the conversion. Here's what Zaar gave me: 17 2/3 ounces plain flour, 1 5/8 ounces butter, 1 1/3 cups buttermilk. I initially used 2 1/4 cups flour and 3 Tablespoons butter. The recipe says "soft" dough and I got sticky, so I probably added about 1/2 cup more flour. Still a little sticky, but they turned out delicious. Reveiwed for ZWT4
These were good! I had to mess around with the amounts because my scale needs new batteries (Thank goodness for the US->AUS conversion info in my Better Homes and Garden Cookbook!). They made a lovely breakfast yesterday, with a subtle dill flavor. If I make these again (and I probably will, I LOVE dill), I would probably double the amount of dill and add a bit of lemon zest, just to help bring out the dill. These would probably taste scrumptious with lemon butter. . . .Thanks for posting, made for ZWT4.