I made your recipe yesterday afternoon and all I can say is that they turned out super-great. They very lightly browned on top and were so delicious, as I had the first one while it was still hot and naturally, with some butter. I also found that I had to add 2 teaspoons of water to the dough when I was kneading to hold the dough together. Otherwise, very tasty. Had one this morning (cold) and with butter, and my oh my, so good. Thank you for sharing this recipe with us. "Uncle Bill"
These were very tasty scones. Straightforward instructions with excellent, flaky results. The warm cherries and pecan combo tastes so good. I needed the full 15 minutes cooking time in my oven.
GREAT recipe, one of the best scones I've made by far. I had one when they came out of the oven and I wasn't crazy about them because I thought the Brandy was over-powering, but after cooling overnight, WOW!! Delicious!! Thanks for sharing.
These tasted really good. I didn't have any brandy so I reconstituted the dried cherries in Grand Marnier. I made these for Easter breakfast but I wouldn't all the time...they are very fattening! Maybe I'll try to reduce the fat a little and see if they taste as good.
this recipe was so great. It took me scarcely half an hour to make it and clean up!! I used chopped marashino cherries and soaked them in brandy for just ten minutes. I found this made the recipe a whole lot moister and I didn't have to add any water or anything to make the batter hold. Thanks again for a great recipe!
Oh my, these turned out so nicely! I doubled the recipe and followed the directions and, as others have mentioned, needed a little more liquid to hold the dough together. I served the scones to houseguests who ooooh-ed and aaahhhh-ed over them... and polished them off in no time! I love dried cherries and they were perfect in the delicious scones. Definitely a keeper! Next time I think I will nuke the cherries in the liquid to speed up the re-moisturization process a little more. Thanks for sharing this wonderful recipe!
I made your recipe for Mother's Day, Keen 5, and it was just delicious! I used unsalted, dry-roasted almonds instead of pecans, and butter instead of shortening. Next time I make these I will add a dash of almond extract. I found that applying the half-and-half and sprinkle of sugar to the round of dough before cutting it into wedges made the process easier. I also found that a bench scraper worked really well for cutting the dough. Thank you for this classic of a recipe!
Such a plain name for the best scones I ever had. Flaky and delicious, easy to make. I needed to add a tablespoon or two more of liquid, probably because my flour was a little dry. I make these at least once a week, have used different dried fruits and nuts. All super. Thanks to keen5 for the recipe. It's a keeper.