Wednesday, April 01, 2009


This is a big lot of raisin scones that I baked base on the scones recipes given by Judy. I love these scones made of dairy cream and not butter. Still as fattening as dairy cream is 35% fat but is nice. As dairy cream cannot be frozen and cannot be kept too long after it is opened, this recipe comes into action to help use up whatever left over cream that is left after making ganache or cheesecakes.

1 comment:

aquariusgal said...

Ur scones look awesome!! Can u please share the recipe?

my email is

Thks n regards,