I have to try these, they look delish. I like the idea of egg/milk measure. Just a hint - you should not twist while cutting because it impedes the rise although yours looked pretty darn good. Also use a fork to split them and that leaves craggy texture for the jam or cream, or butter to sink down into. (Just my 2 cents.) 😀
I have never made tasty scones!!!!! I’m in my 60s and still hopeless but I’m still trying (much laughter from family). Wish me luck.
I have been struggling for a good scowwwn recipe...this one is just right ❤ thank you.
OHHHH...SCONES🤩🤩🤩🤩🤩
AND YES...I SUBSCRIBED !🌻
Thank you so much! x
Made them and they tasted AMAZING!!!!
I have to try these, they look delish. I like the idea of egg/milk measure. Just a hint - you should not twist while cutting because it impedes the rise although yours looked pretty darn good. Also use a fork to split them and that leaves craggy texture for the jam or cream, or butter to sink down into. (Just my 2 cents.) 😀
Great job!!!!
What's the baking temperature?
I assume you can freeze these?
You don't ever twist your cutter -stops the rising. I think Mary wouldn't be happy.
Never cut your scone, break apart horizontally !!
Does she say 400 of self rais8ng flour, I saw 450.
Yes, she said 400 but wrote and probably added 450.
No sugar required