By MarraMamba on February 03, 2010
Photo by Boomette
Photo by Boomette
"Scones, those light and delicious moist clouds to hold clotted cream and jam. So many recipes disappoint, but these from smittenkitchen.com via America's Test Kitchen are stunners."
Serving Size: 1 (664 g)
Servings Per Recipe: 1
"These are the most tender scones and reminded me of the scones I had in England. I did increased the sugar to 4 tbsp, as I like them a tad bit sweeter ( I do realize Americans like their scones sweeter than the Brits). I also used 1% milk instead of the heavy cream reducing the calories to 180 from 300 and they were still wonderful. You could sprinkle some coarse sugar on top before baking or drizzle with a thin glaze made from powdered sugar and milk after they come out of the oven and are still warm, but that would definitely add more sweetness to your scones. I have also used dried cranberries, blueberries and cherries for a different twist. This is the ONLY scone recipe I use."
"It was my first time making scones and it won't be my last time. It was easy to do with the food processor. I made a round and cut in 8 pieces. I baked them 15 minutes. The taste is wonderful. The texture is great also. I used dried cranberries. Thanks Marra :) Made for Zaar Star game"
"I gave my cockatiel, Pepper, a few scrumptious morsels. He bantered by speaking in a plummy English accent and began shaking those tail feathers. Yeah, he knows how to get the most out of those skinny legs. Made for Everyday Is A Holiday."
"ZWT6: Melt in your mouth good!! Little fluffy heavenly bites!! I love scones and this recipe is at the top of my "sconey" list!! We used cranberries, cherries and currants/raisins in ours!"