By Baby Kato on August 06, 2008
Photo by Lalaloula
Photo by Lalaloula
"Do you like scones? Then please try these ones, they are good served warm or cold. *Most important* Always be gentle with the dough when kneading."
Serving Size: 1 (95 g)
Servings Per Recipe: 9
"WOW, these were beyond great, way beyond! I had no troubles whatsoever with the dough-it came together perfectly and had a really nice consistency. Since there were no fresh cherries available, I used canned ones, drained them very well, reduced the sugar a bit (I used normal brown sugar) and proceeded as stated in the recipe. The scones browned very nicely and tasted heavenly! Not overly sweet, fruity and flaky (but not dry). I can honestly say that this is one of the best scones recipes Ive ever tried! Thank you so much for sharing, BabyKato! Made for 1-2-3-Hit-Wonders February 2009."
"I must start by saying that I make a lot of scones, I love them. I was a bit cautious because of the previous reviews and thought the I might have to amend the dough some. However, I found it to be a wonderfully workable and not in the least sticky. It required no additional flour. The flavors work beautifully together (cherry and almond, yumm) and make a that would be suited to family and guests alike. The cheese and cream spread (I didn't add cherries) will make the most decadence loving guest smile with delight. I did need to bake them an extra 7 mins to get a blush of gold but all ovens differ and I don't find that to be a recipe flaw in any way. Made for Photo Tag."
"I did not get a scone dough out of this and had problems following the recipe. You might want to add cutting instructions, i was a little lost. The taste was good but there was no need for the cerries in the cream."
"These taste just heavenly. And the smell in the kitchen while they were baking was just unbelievable. Unfortunately, I had a few difficulties making this recipe. The dough is very wet, and doesn't really knead without the addition of a whole lot of extra flour. When I mixed it up, I had a great drop biscuit dough, but had to add about 1/2 cup more flour to get a sliceable scone dough. I also couldn't figure out how to cut the circle into nine pieces without doing a bit of geometry, so I went with eight. The ginger is an absolutely genius touch, and the mascarpone cream is so good, it didn't really need the cherry pieces suggested. I decided to leave it plain, and enjoyed every bite."