Home Cooking

Scones

speaking of scones..........

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speaking of scones..........

tweetie | Apr 11, 2006 05:32 PM

I've been following the many recent threads regarding scones and madly printing off too many recipes to count, each one accompanied by the claim of "best". There are so many variations and in an effort to weed out (as opposed to making each and every one!) I've got a few questions-- the first being egg or no egg? What difference does the egg make and is it only present if something else is not, like a lesser amt of butter or cream? Also I was surprised that Anne's recipe contains no fat in the form of butter or shortening. BTW, it's the same recipe as Sara Moulton and Gourmet featured on the Food Network.
Just wondering........

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