Jill and I wanted to make the scones from the Flour cookbook since the recipe seems to be quite authentic. The scones are made with creme fraiche and buttermilk and are filled with currants. Never being a big scone lover, I wasn't sure if I'd like these as I have a fear of scones being inedibly dry. These were not dry at all. They were tender and delicate and even somewhat moist. I over-browned my scones by a few minutes, but they were still delicious.
If you'd like to try a traditional scone recipe, I highly recommend this version from the Flour book.
You can find the recipe for the scones here.
Please visit Jill's blog and check out her gorgeous scones.
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