Tuesday, July 7, 2009
Cookies and milk are great but there's a certain warm pleasure that comes from a good pot of afternoon tea and a basket of freshly baked scones. Traditional scone recipes do contain less sugar than other pastries but the butter and cream laden batter makes them only a rare indulgence. This quick and easy recipe, however, removes most of the sugar and fat while still providing a delightful afternoon treat. I vary the recipe based on whatever ingredients I have in the house. On this Sunday afternoon, a leftover bag of slivered almonds from Passover begged to be used up. Enjoy!
Labels: Muffins and Scones