I only used 1/4 cup oil, added 1 cup applesauce and replaced the water with vanilla almond milk. I also added 3/4 cup vegan chocolate chips. These were insanely good--rich, gooey, chocolatey, but not too overwhelming. This recipe deserves a 5 for its potential because these came out amazing!

Reviewed On: May 22, 2009

I only used 3 teaspoons of baking powder, as recommended by another review, and my scones still tasted strongly of baking soda. I've seen scone recipes of the same size that only call for 1-2 teaspoons. I'm curious why this one calls for so much.

Reviewed On: Mar. 3, 2009

Perfect delicious snack treat!! I made the following changes based on nutrition and what I had on hand: (1) 1-1/4 cup ALMOND BUTTER instead of peanut butter; (2) added 1/3 cup GROUND FLAX SEED - holds it all together, adds wonderful flavor, boosts nutrition; (3) 1/2 cup MARGARINE - Earth/Smart Balance brand; (4) HONEY not corn syrup; (5) 3/4 cup chopped, TOASTED ALMONDS not seeds; (6) extra DARK CHOCOLATE chopped from chocolate bars; (7) dried CRANBERRIES, not raisins; (8) pressed into bottom of two 11 in x 15 in cookie pan (1/2 in high sides); baked each for 12-15 mins; cut into squares on pan while warm; let cool on pan 20 mins then stored in freezer --- result was an amazingly delicious, crunchy, sweet, healthy(-ier than cookies), addictive, satisfying treat that EVERYONE loved!

Reviewed On: Feb. 25, 2009