Addictive! These scones are amazing! Right from the oven they are crisp on the outside and perfectly moist on the inside; great on-the-go breakfast during busy work weeks! I can usually put this bread together in ~12 minutes (minus cook time). A few tips: 1) Don't try to knead, roll & cut; just drop these scones onto parchment lined paper and bake for a rustic look. The bread will be more like cookie dough batter. 2) Use any dried fruit / nut combo you want; I used a dried cranberry, cherry & blueberry blend and walnuts. 3) Sub out sour cream for plain low-fat greek yogurt for more protein. 4) For personal preference, I used nutmeg in lieu of allspice. 5) skip the glaze; it's unnecessary and saves on calories / sugar. I've made these several times and can't get enough - definitely a recipe that I make over & over again. Wouldn't hesitate to make and serve for company either. This one is a keeper; Enjoy!
I think these were a big waste of time and ingredients. They came out relatively tasteless, and somewhat dry. I also used low fat sour cream. I had made them to give as Christmas gifts but they are going with my husband to work instead to give him a snack with his coffee. He proclaimed them "not bad" but "not great" either. They taste to me like something you might find at Whole Foods - trying so hard to be healthy that they forget the taste part.
So good! These scones are nice and crispy on the outside, but moist and tender on the inside. The only changes I made were to use low-fat sour cream (because that is what I had in the fridge) and I added about 1/4 tsp of almond oil and 1/8-1/4 tsp of cinnamon to the glaze. Otherwise, I wouldn't change a thing! I will definitely be making these again.