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very, very good. Awesome recipe.

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GSD Lover September 12, 2011

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 the sugar. Be sure to use parchment or oil the pan because the berries are pretty runny.

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coffeeandroses July 06, 2010

i am not a scone expert, i have only made them a couple times before. but this dough was quite a bit more wet than i expected. the end result was light and puffy like a cookie and less scone-y. they were very yummy though and the kids loved them!

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jetta_mel May 01, 2010

Really good and simple! I inadvertantly (read mistake!) cut the fats in half and they were good---one might notice that there was less fat, but this could be a good thing. I used frozen blueberries instead of blackberries and that was really great. The brown sugar taste was really nice!

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LeeDelaino October 18, 2009

Blackberries are my favorite fruit and these are a great way t use them

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GingerlyJ October 08, 2009
Whole Wheat Oatmeal Scones With Blackberries