How do you achieve scone success?

My scones turn out like brickbats (or paperweights) at best...Can you help by sharing how you achieve a perfect scone?

Do you use heavy cream in the recipe? Do more eggs mean a cakey texture?

What are your favorite sweet or savory scones? What bakery makes

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed