[dv8]

I upped the sweetness to 6x sweetener–36 packets of splenda.

Cooking time was the same, but I also added an extra egg yolk so I wouldn’t waste it after making the egg white wash.

Also, I cut the scones in half (so 16 wedges in total and gave them an extra half hour with the foil covering at 225 degrees to dry them out a bit more.

Scones are always better after a day or so after they dry out naturally so this speeds up the process, and they are more ready to enjoy right out of the oven whether you like them hot or not.

[dv8]

I’ve decided that 5x sweetener is better in this recipe. So that means 30 packets of splenda. My last batch came out pretty good.

And I can confirm 350 for 30 minutes. Cover loosly with foil for the last 15 minutes. Cut apart and separate re cover with foil and bake for 10 – 15 more minutes at 300.

[dv8]

Trying 350 oven for 30 minutes for the first go. loose foil covering for the last 10 minutes. Looks promising. Will then do 300 for 10 minutes with foil after scones are cut apart.

Used 1/2 cup of unsalted Amish butter this time cold, and cut into cubes. Dropped them into the dry mix and beat with the kitchenaid until they were incorporated.

[dv8]

Bacon might be a good topping or even filling.

[dv8]

okay.

[dv8]

(Stick a spatula in the can of whole tomatoes and cut them up a little so they’re not whole)

I seem to be unable to edit a recipe once I post it, so I’m adding this note..

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