Saturday, October 13, 2007
I still have a bunch of fresh cranberries in my fridge, so I decided to make these scones again today. I forgot to buy sour cream so I substituted whole milk yogurt instead - a previous reviewer on Epicurious said that they made them with yogurt and they couldn't tell a difference. I definitely disagree - the yogurt changes the texture quite a bit. That melt-in-your-mouth quality of these scones is from the sour cream. Lesson learned. Since this recipe calls for dried cranberries, I just used 3/4 cup fresh instead and chopped them up in my food processor. I did add about 1/4 cup more sugar to compensate.