31 Comments

I don’t remember much White Lily flour here in Southern California early in the pandemic or now, except at a specialty kitchenware shop I like, where it was quite popular.

The price of most baking ingredients has skyrocketed lately, with eggs (if you can get them!) and flour being the worst offenders.

I made some blueberry scones over the weekend that were very close to your recipe but without the egg. They used both cream and buttermilk and were delicious but quite crumbly, probably because of the missing egg. I’m going to give your recipe a try next. Thanks for another excellent post!

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Great post! And looking forward to the deep dive into the African American cookbook collection. I’ve found that a “flax egg” (1 tablespoon ground flax seed plus 3 tablespoons water stirred together and allowed to sit for about 10 mins) can take the place of eggs in a lot of baking recipes - quick breads, pancakes, some cakes - though not all.

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Jan 31Liked by Anne Byrn

There is such differences in oranges. When I get luscious smelling and tasting ones I save the peel. I freeze some which had been ground with sugar in the food processor and candy other peel. That way I have it when I need it. I have a favorite nephew with lemon trees and he has a friend with a blood orange tree. He’ll freeze the fruit for me and when I get back I process it and freeze lemon/orang juice in cubes and bag them for future use when they aren’t as available . Nothing can beat orange peel for me so add it to many things.

Can’t wait to try adding cooked rice to scones. Testing tomorrow!

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loved the in depth look at each of the ingredients and the role they play in baking. Thank you

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What a fantastic post!! So timely and such a joy to read. Thank you for explaining the how and why for these substitutions. I shall make these on Sunday with frozen blueberries...or perhaps raspberries!! :). Thank you again, Doreen

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Feb 1Liked by Anne Byrn

I have been fond of Tartine Bakery scones every since our son moved to San Franciso and have scoured Tartine cookbooks hoping to find their delicious scone recipes - but so far, I'm still looking! Maybe this recipe will help me figure out the dropped scone version which is definitely Tartine's!

Oh...and I so enjoyed two of your talks in Huntsville!

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Feb 1Liked by Anne Byrn

Thanks for making this super informative post free!

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Love scones! Thanks, Anne!

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Feb 1Liked by Anne Byrn

I often replace 1/2 the butter in a cookie or cake recipe with canola oil (slightly less oil)… although even canola oil is getting expensive! I also use the “flax egg” another reader mentioned. I’ve only tried it in quick breads though.

Great post, Anne!

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Jan 31Liked by Anne Byrn

Fantastic post!

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Great post. Quite informative. I'm doing these scones!! One comment more. I have never used margarine for anything. Too unhealthy. Oh, another thing. Would love a post on sorghum. I have it but have never used it. Oh, and sugar brands aren't created equal. C and H is the best, IMHO. Fine Cooking mag did a comparison for meringue. They published two separate recipes depending on the sugar used. Dominion was the other brand. Some trivia for the bakers out there.

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Jan 31Liked by Anne Byrn

Have to tell you how fabulous are your Mexican wedding cakes from your American Cookie book. Now how does one keep from eating them all at once?

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Jan 31Liked by Anne Byrn

Thanks for all this information. And for sharing this recipe. I have some frozen blackberries at home that I’m going to use.

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Perfect. Thanks for the tip! 😘

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