By Katzen on November 01, 2010
Photo by Cookgirl
Photo by Cookgirl
"I found this recipe on an Ontario Fruit Farmer's website, and couldn't wait to try them, scone fiend that I am...!"
Serving Size: 1 (56 g)
Servings Per Recipe: 12
"~Tasty Dish~ and I enjoyed baking these scones this morning. The directions are clear and the scones are easy to make. I was out of buttermilk and added a small shot of white vinegar to heavy cream for 10 minutes. After 10 minutes I had a thick creme fraiche-like consistency. Used unbleached flour, butter and for the topping: turbinado aka raw sugar. Fresh, Oregon-grown organic cranberries replaced dried cranberries and I coarsely chopped roughly the same size as dried. I added a little less milk to compensate for moisture but as it turned out it wasn't necessary and added the indicated amount. Thank you. Reviewed for Veg Tag January 2011 for our VIP."
"Very good! I was surprised at how moist these are b/c the fat amount is low. Nice texture, sweetness level perfect. I did not have any walnuts so omitted them but can see that would add a wee bit of crunch to outside. Thank you Katzen for sharing."
"Mmmm, these scones are just perfect! They have a lovely soft and moist interior with a crunchy, sugar crust on top! YUM! The nuts and cranberries add great texture and flavour and make these stand out! :) These are just delightful in every way! :)
I made half the recipe, which yielded 4 medium-sized scones. Since Im not a fan of really sweet scones, I reduced the sugar in them to 1/2 tbs and sprinkled 1/16 of a tsp on top of each scone. Also I used half whole spelt flour.
THANK YOU SO MUCH for sharing a real keeper with us, Kat!
Made and reviewed for PRMR Tag Game November 2010."