I tried these because I had left over cake flour I needed to use. I liked the lighter moister crumb from the cake flour. The second time I made them I modified - adding 1 tsp vanilla to the liquid ingredients, substituting 2% milk for cream, and using 2 whole eggs rather than just the yolks. This recipe also worked well as a biscuit topping for a fruit cobbler.
Old-Fashioned Cream Scones
JanieV Posted: 01/20/12