I like the reviewers before me tried this recipe, although I'd known their comments before I started. I was very careful to follow the directions verbatim, and ended up with a very sticky dough. I added much more than the 1/4c. flour the first reviewer commented on. I added enough just to get the dough stable enough to get on the cookie sheet, which was about 1/3-1/2c. extra of flour, even with that it was too wet to "knead". I cooked it for the posted time and did a cake tester in the middle to make sure it bakes through, the tester came out clean but when I cut the triangles after it had cooled, I found the middle still too doughy. It was cooked, but it was not what I wanted from a scone. Even after all that, the flavor is just ok. Not worth trying to figure out the batter issue.
I made these scones yesterday and agree with the first poster that my batter was very sticky (more like a coffee cake type batter) and in fact the scones are more moist like a coffee cake vs. the standard scone-type of a texture. The flavor is good, but I think that overall it's not outstanding enough to make again. It's a fairly simple recipe with minimal ingredients that you probably already have on hand. I would prefer to make a banana bread though (which these scones ended up tasting similar to) so I likely won't make this one again and just stick to my standard banana bread recipe.Read More
My kids loved these. I added 1/4 c of splenda to the flour mixture. I also drizzled with 1 T of cream cheese icing (1 T reduced fat cream cheese, splenda, 1 tsp milk). Put the icing in a baggie and clip the corner to squirt out. I also cut the scones into 16 triangles to fit in my scone pan. I had to kneed in extra (1/4 c ) flour because the dough was stickyRead More