Earl Grey scones from The Duke's Mayonnaise Cookbook: 75 Recipes Celebrating the Perfect Condiment (page 32) by Ashley Strickland Freeman

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Notes about this recipe

  • EmilyR on August 18, 2024

    I used whole wheat pastry flour and I had to add baking powder to make it self rising. I think this was too delicate as mine were moist and not as dense as I am used to with scones. They were finished baking, but with a slight pasty quality that isn’t really pleasant. I like the idea of these, but have made far better scones in the past and likely in the future by skipping this one or not using the pastry flour.

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