A homemade breakfast treat with no bother—these special scones can be mixed, shaped and ready to bake in 20 minutes.
SAVE ON THIS RECIPE!
*To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk to make 1/3 cup.
Prepare scones up to the point of adding the liquids the night before you bake them; cover and refrigerate. The next morning, stir in the yogurt and buttermilk, shape and bake.
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