- Most Helpful
- Highest Rating
I am an avid devourer of scones and have been ever since I can remember. My late grandfather made the best scones in the world (and the best tea, nothing better than scones and tea for Sunday lunch) and my mum's weren't too far behind. I grew up eating plain scones and cheese scones so these were pleasantly different with the herbs and mustard. I had to add a little more flour. They rose well and were quite tasty, though I still prefer Grandad's recipe. Mum liked them and she is hard to please with scones.
I made them again, finishing off the buttermilk, with jam from raspberries from my garden, and it reminded me of punting in Cambridge where I first tasted scones. Wonderful!
We all agreed these are AWESOME!! I made them with Parmesan/Romano cheese and dried basil (2 tsp. instead of 2 tbsp.) I didn't have any dry mustard, so I put a couple of dashes of garlic powder in instead. These were easy, however, I want to mention that mine after adding nearly all of the buttermilk were very sticky, so I rolled them out on a well floured surface to keep them from sticking to it. They came out with a more cakelike texture than biscuits, and I'm hoping that is the way they are supposed to be. Thanks littleturtle for an AWESOME recipe!!
Made the buttermilk/cinnamon version this morning for my guys, I didn't get a very high rise but I used regular flour and baking powder so I'm not holding that as a recipe fault. A few were so thin that they just put the butter on top of the cinnamon sugar topping. I also added 1 tbsp of sugar to the dough. The 2 of them ate the whole batch warm from the oven with their ham and eggs so they couldn't have been too bad! lol. I like the choice given in the recipe for savory or sweeter scones.
These were good. I had to add quite a bit more flour and I didn't use all the buttermilk. I did the savory scones and added basil and parmesan cheese.