I have two recipes myself - one with eggs and one without. I've only ever made the ones without egg, because that was how I was taught to make them. Has anyone made theirs with eggs who can tell us what the difference between them is? Tracey - the time before last that I went to make scones, I went in the fridge and saw that the kids had used up the last of the milk after I had gone to bed. So I took a chance and used evaporated milk and they came out fine! In fact, I'm going to make sure I keep it on hand just in case the mood strikes to make scones and the same thing happens. I usually use milk in mine because I'm trying to stay away from saturated fats, so I avoid cream whenever I can, altho I absolutely love it! I'm going to experiment and try using the fat free evap milk and see how they come out in comparison. Lisa

Sue, you do not need butter if you are serving with "Devon Cream" fake or otherwise. I love the idea of using mascarpone. Just cream works for me. Although I know that some people like cream and preserves. I hope you take pictures of your Tea. Ann

Thanks you all I knew the bread baking gurus here would help find the answer. The recipe I am using is almost exactly like Anns except no potato. So how big of a potato do I use? I have read and reread Tricias tutorial in the FAQ so many times I have most of it memorized. I think I have the basics down and am getting a good loaf of bread almost every time. DH would eat hamburgers every night if he had his way. The problem is I cant get good H buns here in the valley so I have to buy them in Bakersfield and freeze them. Not only do they take up to much space in the freezer they have just about tripled in price and they arent that great to begin with. Terri the whole wheat recipe sounds good. Ill give it a try next week as soon as my hand rests a bit. All the bread making is hurting my right hand for some reason. I have a Zo mini on my wish list at Amazon and think its time to place the order. I think it should be big enough for the 2 of us and I dont plan to bake in it just let it do the hard work for me. Thanks again Claudia

Scones (Raspberry, Blueberry, Fresh Currants,etc..) =================================================== 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh raspberries extra cream and sugar . Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries. Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. If you are adding Chocolate you can add it along with the cream. AnnT Rita