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


The tastiest bites delivered to your inbox!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.