Vanilla malt scones from Sift Magazine, Spring 2018 (page 73)

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Notes about this recipe

  • Zosia on October 04, 2019

    These were rich and cake-like with a soft, tender crumb and a pleasant vanilla-malt flavour. The dough was quite soft and sticky and I couldn't separate the cut scones as directed. They still baked through in the time given though 400F was a little too hot in my oven and I lowered the temperature to 375F when the edges started to burn after 18 minutes.

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