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Showing 1-5 of 5
By GSD Lover
on September 12, 2011
on July 06, 2010
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 01, 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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 18, 2009
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 08, 2009
Serving Size: 1 (116 g)
Servings Per Recipe: 12