Rolling the dough out and cutting it. I halved the recipe because I don't know what we'd do with 14 to 16 scones (other than eat them all, which wouldn't be a good idea). I cut 8 triangles out of the dough, which ended up yielding good sized scones.
The finished product.
I liked these a lot. The texture was great: light (but not in a low fat kind of way), buttery, and almost flaky. I was a little disappointed by the flavor. I was expecting them to be a lot sweeter than they were. Maybe scones just aren't meant to be that sweet. I don't eat them often, so I really couldn't tell for sure. When I make these the next time, I think I'll increase the sugar by half and also add a third more of the dried fruit, just to add a little more flavor and sweetness. Otherwise, these were great and not too hard to make.
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4 comments:
Your pics look so professional! Scones are typically not very sweet at all. They are almost closer to a sweet biscuit than a muffin. They are actually meant to be served with jam, I think is the reason why.
Ok, then it makes sense that they weren't very sweet. I was wondering if I did something wrong. Glad to know that's how they were supposed to be.
FYI...scones freeze beautifully!
And by the way, you cannot substitute fresh strawberries for the dried. I didn't have dried strawberries but had fresh so cut them in small chunks and dumped in the recipe. Texture was definitely off but they tasted good with strawberry jam on them!!
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