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
Share to Twitter
Share to Facebook
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
Post a Comment
Post Comments (Atom)