Yogurt scones

Page 41

Cuisine: North American | Course Type: Quick Breads/Muffins

(1 review)

Tags:

Recipe Reviews

As the author notes, these are very easy and quick to make (I skipped the processor and mixed mine totally by hand). I made a half recipe, and my yield was much higher than that stated in the recipe at 11 medium sized scones. I used sifted red fife for the whole wheat flour and skipped the egg topping. These are barely sweet and very tasty. I would definitely make them again. Baked about 12 minutes 400 F with convection.

(0) comment (0) useful  

Showing page 1 of 1 pages

« previous | all recipes | next »

Login or register to add your own review of this recipe.