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hi barb :) the Cream Scones (posted below) is my base recipe for several of my types>>

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Joined: Jan 1, 2006


Posted to Thread #9558 at 1:00 am on Jan 26, 2008

I just omit the currants. For my toffee cream scones, I add about 1/2 pkg skor bits. For my cherry toffee scones, I add about 2/3 cup sour cherries & about 1/3 cup skor bits; for my lemon cranberry, I add about 1 TBSP lemon zest & about a cup of frozen cranberries.

I also have a good buttermilk scone recipe, if you're interested.

well-behaved women rarely make history ;)

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