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These scones get their light, flaky texture from the butter that is layered into the dough.

Source: Martha Stewart Living, February 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Scones keep, wrapped in plastic, for 1 day.

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  • nbritner5585257
    27 APR, 2017
    Can Gluten-Free flour be used?
    Reply
  • portellirobert
    4 JUL, 2016
    Hi. How can I make this recipe gluten and dairy free please?
    Reply
    • taralah27gmail
      13 DEC, 2016
      Hi. I just made this recipe today using 2c. Brown rice flour, 1/2c tapioca starch and 1/2c potato starch. I added a heap 1tsp. Xanthan gum. You can substitute any GF flour mix you like. Just note that different flours will lend different texture. I'm not experienced with dairy free baking but I would be curious how they turn out using almond milk, rice milk, or another substitute.
    • taralah27gmail
      13 DEC, 2016
      The texture of these when I made them GF was very pillowy. VERY delicious. Different though than wheat flour texture.
  • elainescoutlo
    29 JUN, 2016
    Oh, and I wasn't able to rate the recipe. The stars didn't work when I clicked on it.
    Reply
  • elainescoutlo
    29 JUN, 2016
    Looks and tastes nothing like a proper cream scone. When was scones flakey? Please call it cream biscuits. Also, even when kept in fridge for a few days, good traditional cream scones can stay moist and pillowy soft. This one turned hard the next day without the drying effects of the fridge even. Also, too much fuss for a supposedly simple bake. For making scones, less is definitely more. I like Thomas a lot, but this didn't work for me at all.
    Reply
  • SpyPond
    4 NOV, 2014
    Directions for mixing flour and butter ("cutting in") was not clearing stated and my daughter tried to make this recipe on her own and missed this step. Clearer directions need to be written for very novice bakers. Please fix.
    Reply
  • MS11824933
    7 APR, 2014
    Love making these scones. Always use it as a gift to friends and everyone love it. Can i add in dried cranberry and if so, do I need to soak it in liqueur. Any different with the ingredients.
    Reply
  • tvailport
    19 FEB, 2012
    Great way to introduce my family to scones! These are so tender with just the right amount of sweet. My husband added some homemade jam to his, but they were equally as good without. The method of folding the dough really created a great texture. Brushing them with cream before baking kept them from getting too dry. Excellent!
    Reply

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