Many would agree that most of the food that is just taken out of the oven tastes thousand times better than when it sits on the counter for two hours or more but scones taste billion times better when they are just taken out of the oven.
This is an all time favorite recipe because of its inverse relationship between the effort and the taste. I have been using this Scotland to Savoy to US Scones recipe for quite some time and have been super-delighted with the outcome every time. Since, I don't have sour cream usually in my refrigerator, I always replace that with the equal amount of plain yogurt. One can make all sorts of variation to this recipe by using different types of nuts or cheese. These are perfect for a brunch menu or can be eaten alone with jam.
1 comment:
haan Sam, I like the idea of dropping by SB:) Plan something soon!
Post a Comment