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I baked these for exactly 15 minutes, and the bottoms burned a little, so I will likely reduce the baking time next time. The texture of these was nice, and these scones were a lot easier to make than the other scone recipes that I've tried. I may also add vanilla and/or almond extract next time. We used dried wild blueberries in our scones, but they would also taste good with fresh or frozen!

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Pale Rose March 05, 2011
Stone Lion Inn Scones