Scottish Scones
I baked these traditional scones with dried currants as a small Mother's Day gift to J's mother. Some became our breakfast. I would say it was a quality control before giving them to her.
I used Splenda, so they were sugar-free while currants added sweet bites. I used sour cream instead of yogurt and added extra milk this time. The scones turned out somewhat more cakey than my low-fat yogurt version. They successfully passed J's QC test, so I hope J's mother enjoys some for breakfast or teatime.
