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World's Best Scones! From Scotland to the Savoy to the U.S.
October 24, 2006

A little too sweet, which is why I didn't give them five stars. But a great basic recipe that's easy to adjust. I've used plain yogurt instead of the sour cream and buttermilk instead of the milk. You can also cut back on the butter to about 3 tablespoons and they still taste delicious. To avoid overworking the dough, I just put it in a cast iron skillet, cut it into wedges and bake it that way.