Traditional scones from 100 Morning Treats (page 55) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 02, 2024

    Sadly, these tasted more like small cakes than the scones I was hoping for, as they were overly sweet and tasted of vanilla. Cut to the specified size, I got 18 scones. I baked the first batch after 1.5 hours at room temperature, and the second batch after being refrigerated overnight. The first batch baked 13 minutes, the second 15 minutes (presumably since they were cold). The difference wasn't very noticeable. In both batches, several scones "toppled over" in the oven. I would cut them wider if I made them again, but would actually choose a different recipe.

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