I was skeptical upon reading the bad reviews however I made them anyway and myself ,my husband and my son all loved these scones. They were flavorful, moist and tender and very easy to make. I did substitute the milk...I love buttermilk so I used that , I also added more lemon zest and used fresh blueberries. I decided not to use pecans. Yes the batter is sticky but I patted it out into a circle with a little flour and did not cut into wedges. I placed it onto a greased pan and baked it for 30 -35 minutes. Perfect and delicious!I will definitley make this again...its going in my saved recipes!
Comments and Reviews 1-9 of 9
parrotkabob Posted: 01/31/09
verolyn Posted: 01/30/11
These came out perfect. I was worried because the recipe states that the dough will be sticky and mine wasn't. In fact, I had a little trouble getting all of it moist. I thought my scones would come out dry, but they didn't. They were very moist and chewy. I used fresh blueberries and I omitted the pecans. I will definitely make these again.
aicali Posted: 01/29/09
I made these today and they looked really nice. I made 8 wedges instead of 10 and used raw sugar sprinkled on top. While the initial taste was good, it finished with a pretty bitter taste. I feel like there was too much baking soda. First time I made something inedible in 6 years, which stinks because I was really looking forward to these.
saradelekta Posted: 06/28/09
Used this recipe as a base since I didn't have pecans. subbed 3/4C nectarines and 1/2C blueberries. was delicious and very moist. will make again
nightsend Posted: 03/11/11
I have made this recipe many times and have always loved the results. Tender and tasty!
nwilker Posted: 07/08/11
Switched out sugar for splenda. Skipped the pecans, and made 19 instead of 10 so they were all bite-size. I had the same issue with it being dry, i'd probably try a bit more milk next time. I used fresh blueberries as well - that was nice.
LouisePearl Posted: 08/28/11
The scones were good, but I didn't think that the flavor of pecans really belonged in there. Next time, I'll leave them out.
ambsiehencho Posted: 08/21/12
Nay-sayers obviously have no clue how to bake. These were awesome! I used lime zest in place of lemon and left out the pecans as I didn't have any on hand. I used sugar in the raw on top of the scones which created a fantastic sweet crunch. I am a strong believer in weighing my flour and my dough was absolutely not dry. The scones were light yet satisfying and not overly sweet. Breakfast on the go just got fancy.
ImaIma Posted: 01/02/13
Soooo yummy! Nut allergies at home, so skipped the pecans. Used 1 cup frozen blueberries dusted with flour, 1/2 cup strawberries, and a handful of raspberries. No pastry blender - used my aunt's trick of freezing and grating the butter with a cheese grater to make it much easier to incorporate. Every oven is different, I had to bake for about 25 minutes, with scones set 2" apart (they spread). Great with strawberry butter (Martha Stewart recipe). Next time I'm going to swap out some of the AP flour for whole wheat or some oats and add some flaxseed.