By Julie_Rushton on October 06, 2009
"This is a variation of the recipe posted by bluenoser."
Serving Size: 1 (116 g)
Servings Per Recipe: 12
"very, very good. Awesome recipe."
"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."
"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!"
"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!"
"Blackberries are my favorite fruit and these are a great way t use them"