Friday, August 12, 2011
Using buttermilk, instead of heavy cream, makes a lighter, more bread-like scone. They are baked at a higher than normal oven temperature which gives them a darker, crispier crust............
To read further and the recipe can be found
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Echo's Kitchen -- A Taste of Memories
I always love a good old scone to go with my tea in the afternoon... yummy!
August 12, 2011 3:11 PM
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