This recipe was wonderful as it stands. The only thing different I did was use Butternut squash instead of Buttercup only because it was what I had bought. I served it for Thanksgiving Dinner and everyone had two helpings, some had three!!

Reviewed On: Nov. 30, 2008

My boss mmade these scones and brought them to work; they were wonderful, even at room temperature. She said she had one warm from the oven the night before with a cup of Chai, and it was fantastic. These were very tender and moist.

Reviewed On: Oct. 28, 2007

The most time saving suggestions I have for any cookie, whether refrigerated of not is to dump the dough out on waxed paper, place another piece of waxed paper on top and flatten out into a rectangle. Then cut the cookies into little squares, usually 10 or 12 lines across the long side and and 6 to 7 down the short side. Just place the squares on your baking sheet avoiding the scoop and scrape with spoons, with spoons you always seem to have a little dab of dough left that usually burns.

Reviewed On: Sep. 9, 2007