My daughter started making these as a "healthy" alternative to cookies since we seem to like cookies of any kind. I've never been able to eat just one, so this recipe seemed perfect for us. —Nichole Jones, Idaho Falls, Idaho
Serve these for breakfast or a brunch. They're also a great after-school snack. They freeze well besides—simply thaw, warm and serve when you need them.
We live in a cherry-producing region—and every guest expects to find some on our table! My husband and I have three children...20,11 and 9.
"Scones fit into just about every meal," assures Stephanie Moon, from Boise, Idaho."This dough bakes up beautifully into fully golden wedges. We love the tender triangles with butter and cinnamon-sugar," she adds.
"When I made a friend's scone recipe, I didn't have enough milk, so I substituted hazelnut-flavored nondairy creamer and added chocolate chips," relates Elisa Lochridge from Beaverton, Oregon. "Everyone loved them!"
You'll love the appealing look and delicate texture of these lightly sweet scones. For the best results, work quickly to mix and cut them. The less you handle the dough, the more tender the scones are. They're delightful served warm with homemade lemon curd for breakfast or with a salad for lunch.
-Linda Murray, Allenstown, New Hampshire
INDIANA—"When I think of food and summer, I think of our county fair in July. My three sons and I have competed in a lot of 4-H cooking contests. I enter 15 or more food items every year in the open show. "I've found Taste of Home to be a great source for prize winning recipes. My recipe for Sky-High Biscuits (below) never fails to win a ribbon. They're moist, high and flaky, with a wonderful wheat flavor."
—Ruth Burrus, Zionsville
Try my decadent scones as a breakfast or brunch treat or a snack served with coffee and mint tea. They're so festive for the holidays, decked out in red and white peppermint candy. —Shelly Platten, Amherst, Wisconsin