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Marvelous scones. As a diabetic I needed to trim the fats and sugar. I used Splenda for all of the sugar except for the light sprinkling on top. I replaced the butter with 1/2 the ask for amount of a heart healthy margarine and the other half was applesauce. I used skim milk and fat free sour cream. They turned out light and tender inside with a wonderful crisped top. I enjoyed mine with a cup of Darjeeling tea. This is a recipe that I will use again!

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Annacia March 31, 2008

I really wanted to make scones but all I had in the cupboard was almonds, so I substituted along with 1/2 teaspoon of almond extract and they turned out great. Can't wait to try them with hazelnuts (and maybe some dried cranberries) next time. Easy and tasty recipe.

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D~ June 25, 2002

Very good recipe. Scones are light & nutty. Enjoyed immensely. Looking forward to adapting.

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Bad Knees January 07, 2002
Hazelnut Scones