Comments on: High Altitude Cream Scones http://unofficialcook.com/recipes/high-altitude-cream-scones/ Cooking, Eating and Living with a Filipino Flavor Tue, 27 Mar 2012 05:04:51 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Mita http://unofficialcook.com/recipes/high-altitude-cream-scones/#comment-60289 Mita Tue, 07 Dec 2010 03:57:32 +0000 http://unofficialcook.com/?p=330#comment-60289 You're welcome! I'm so very glad it worked out for you...thanks for letting me know. You’re welcome! I’m so very glad it worked out for you…thanks for letting me know.

]]> By: Karen http://unofficialcook.com/recipes/high-altitude-cream-scones/#comment-60284 Karen Sun, 28 Nov 2010 21:10:34 +0000 http://unofficialcook.com/?p=330#comment-60284 Can't thank you enough for this recipe. I've lived in Colorado for 3.5 years and always had trouble with my scone recipes from the midwest. Your recipe worked perfectly at 6200 ft. I made the first batch following your recipe. It was a huge hit. So I made another batch using frozen blueberries. They turned out great, too. Many thanks. Can’t thank you enough for this recipe. I’ve lived in Colorado for 3.5 years and always had trouble with my scone recipes from the midwest. Your recipe worked perfectly at 6200 ft. I made the first batch following your recipe. It was a huge hit. So I made another batch using frozen blueberries. They turned out great, too. Many thanks.

]]> By: aly http://unofficialcook.com/recipes/high-altitude-cream-scones/#comment-60216 aly Sun, 18 Apr 2010 03:07:46 +0000 http://unofficialcook.com/?p=330#comment-60216 Thanks for this recipe! DELICIOUS! I changed a few things.. 1. I used a full stick of butter.. 1/3 just disappeared in the flour for me. Plus, I'm from the midwest..where everything is butterlicious in my family 2. After shaping the dough, I put little holes in it with my fingers and inserted fresh blackberries and raspberries 3. I ended up having to bake a bit longer (not sure if it was the extra butter or berries or what). I'm still new to baking... especially at high altitude. I'm in Denver, so our altitude is quite a bit less than yours (5280 feet) so this might have something to do with it too. THANKS AGAIN! Thanks for this recipe! DELICIOUS!

I changed a few things..

1. I used a full stick of butter.. 1/3 just disappeared in the flour for me. Plus, I’m from the midwest..where everything is butterlicious in my family
2. After shaping the dough, I put little holes in it with my fingers and inserted fresh blackberries and raspberries
3. I ended up having to bake a bit longer (not sure if it was the extra butter or berries or what). I’m still new to baking… especially at high altitude. I’m in Denver, so our altitude is quite a bit less than yours (5280 feet) so this might have something to do with it too.

THANKS AGAIN!

]]> By: The Unofficial Cook » Strawberry Shortcake http://unofficialcook.com/recipes/high-altitude-cream-scones/#comment-136 The Unofficial Cook » Strawberry Shortcake Sun, 02 Jul 2006 17:12:03 +0000 http://unofficialcook.com/?p=330#comment-136 [...] This was a delightfully wicked breakfast!? Don’t you think so?? It’s a Strawberry Shortcake using the Cream Scone recipe I featured previously.? [...] [...] This was a delightfully wicked breakfast!? Don’t you think so?? It’s a Strawberry Shortcake using the Cream Scone recipe I featured previously.? [...]

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