I made these scones as directed with no changes and had no problem with sticky dough as mentioned by other reviewers. I cannot wait to make them again and try other dried fruits. A winner that I will add to my favorite scone recipes!
judithrus Posted: 03/17/09
GoldringGirl Posted: 08/08/10
These were very easy to make and came out surprisingly large. I made closer to a 10 inch circle and got 12 big wedges once the dough rose and spread. I'm used to cooking light recipes yielding small portions, but these were a feast for the eyes, and very tasty. My husband, who protested having scones for breakfast because he "doesn't like" them, was surprised by how good they were. This is, in part, because they come out a little cake-y for a scone (hence the 4 stars), but are still crisp and crumbly on the outside. I mixed dried apricots and cherries, plus added a handful or two of fresh blueberries before adding the liquid ingredients. I also used "soured" almond milk because I didn't have buttermilk on hand. The batter came together well, was lightly sticky, and easy to work with. You could probably add almost anything to this base and come out with a lovely scone. I would make this again. These would be wonderful served with jam or pumpkin butter.
peaches09 Posted: 02/08/10
I have made this recipe many times, always with great success. It's my "go to" recipe for "light" scones. The dough is easy to work with, and if you tire of apricots, substitute dried cherries, cranberries, apples or fresh blueberries. We love the cinnamon topping, too.
steponme Posted: 02/26/12
These are perfect for breakfast with some fruit and tea or coffee, but I didn't get that, 'wow factor' with the texture. I also felt a little more fruit was needed in the scone.
jodioschmidt Posted: 06/15/14
We make these all the time frequently changing up the dried fruits we use: blueberry, strawberry, mango, etc. They are a nice light scone