By: Catherine Singelsether
I had never made scones before, and didn't like the results. It may be me. I used 2% milk which I had on hand, and I let the batter sit in the fridge for 2 hours before I baked it. It was a wet batter and I didn't knead it because I had let it sit. Also, I substituted the orange zest with 2 TBSP of Grand Marnier liqeur and used blueberries. The flavor is decent, it's best compared to a bread than a scone. It lacks the crumb and pastry-like quality that I was hoping for. Where did I fail?