- Most Helpful
- Highest Rating
Hard to imagine that this is a low fat scone. I used prunes, non sugared dried cranberries. Very tasty. Thanks for putting in the diabetic food values. These will be made again Thanks MG
Very GOOD!!! I used dried cherries. Gave them nice sweet-tart flavor. I also used Splenda, which worked fine! Thanks for posting this!
My these were good. I used butter instead of margarine, simply because that's what I have. Also used white sugar for the same reason. The scones were so tender and flavorful. Initially, I was worried about using a full tablespoon of baking powder but the rise on these was just perfect, not too high - not too flat. Will certainly make these agian,and again, and agian. Thanks.
These are a nice moist scone that we enjoyed with brunch. In place of plain sugar, I lightly sprinkled the tops with cinnamon sugar. The brown sugar was Splenda brown sugar blend and I either rolled mine thicker or used a larger cutter, my yield was 9.