The conversations around here are rarely dull. And sometimes, they’re downright gut-busters.
Mayhem: Mom, did you know I was going to be a girl before I was born?
Mayhem: How did you know.
Me: Remember, I told you that the doctors have special cameras and they can see the babies while they’re still in the mama’s tummy?
Mayhem: Oh, that’s right! And I guess they could see that I had long hair, huh?
Me: … ummmmm …. ???
I’ll admit, I laughed to the point of tears.
So go grab the recipe and make these tiny substitutions for the BEST Glazed Lemon Scones you’ll ever make:
(for the scones) –
sub zest of 1 lemon in place of zest of 2 oranges
sub one 5.3 oz container of Chobani lemon yogurt for the sour cream (we also use Chobani blood orange yogurt in place of the sour cream when we make the orange scones and it just adds a bit more flavor – super YUM!)
(for the glaze)-
sub 1 TBS fresh squeezed lemon juice in place of 2 TBS orange juice (we find the lemon juice is WAY more tart and 2 TBS is overpowering … for us).
And the last little tweak is that we cut each of the 8 scones (called for) in half before baking so that we have 16 total. It’s really just a futile attempt to not devour ALL.THE.SCONES in one sitting 😉