barbara-in-va
Well-known member
I made 3 batches of these last night. I have not made scones for a long time and the first batch was too moist and the scones spread into giant soft cookies. Very tasty but not right. I tried again and found that I needed a very shaggy dough for the scones to stay in shape when baked.
Because I wasn't planning on baking so many batches I found that lime zest works as well as lemon zest and that condensed milk works fine in place of the heavy cream.
I brought the scones into work along with a dish of pumpkin pecan butter and they were all devoured with raves!
Enjoy!
http://www.epicurious.com/recipes/recipe_views/views/104666
Because I wasn't planning on baking so many batches I found that lime zest works as well as lemon zest and that condensed milk works fine in place of the heavy cream.
I brought the scones into work along with a dish of pumpkin pecan butter and they were all devoured with raves!
Enjoy!
http://www.epicurious.com/recipes/recipe_views/views/104666