This was a beautiful and delicisious bread. It would be perfect for about any occasion. My family loved it. It was also very quick (I grate the butter for less time cutting in) and easy to make. I made it while the chili simmered on the stove. Will definately make again and again!
cbreeze Posted: 01/19/09
reubli Posted: 02/28/09
I made these to accompany the Chicken Fricassee recipe from the Jan 09 issue. I was really surprised by how good these were, with a crusty exterior and warm, tender center (much more like biscuits). I did have to add some extra yogurt as the mixture wouldn't bind together. Not really a "company" bread, but a great way to make a weeknight dinner special. Will definately make again.
EllenDeller Posted: 02/19/12
I have made lots of different kinds of scones, and these are perhaps the very best--flaky, crispy on the outside, tender on the inside, flavorful as can be. I I did bake them an extra five minutes. Also cut the sugar to 2 tsp. and the onions to about 1/4 cup and would do the same thing when I make them again. I can also see adding grated cheese and paprika, or making a sweet scones by stirring in dried fruit or even chocolate chips (and leaving out the onions of course)! This is a perfect basic recipe for any kind of flavor variation.