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"This recipe was easy to make and made a delicate, tasty and wholesome scone. I used 1/2 cup of canola oil instead of the combined cup of butter and shortening, and it required a little more patting for the scones to stay together in the pan. I also used yogut instead of sour milk. I'm going to try again adding a little cinnamon instead of some of ..."
"I made this recipe with low fat yogurt and whole wheat pastry flour as substitutes for the buttermilk and all-purpose flour. These are substutues I often use, always with success. Otherwise, I followed everthing in the directions. It was one of the unpleasantiest doughs I've ever worked with...even adding flour and extra yogurt did not help make a..."