Scones! Most people either love 'em or hate 'em, and I'm convinced that most of the ones who hate 'em have only had the dry crumbly hard version.
Well, these ain't them.
Between the hefty butter content and the full-fat heavy cream, there's almost no way these could possibly dry out! Martha Stewart had this recipe in one of her recent magazines...I can't remember which one, but you can find it online at the link.
2 comments:
I actually really love the crumbly type but I made some scratch ones last week and they were not crumbly and they were delicious! So, I guess I love both. What makes the difference between crumbly and soft? These look yummy!
I like 'em both ways too, Missy! It's purely the fat content that makes the difference :-)
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