Made it exactly as posted, except for leaving out the nuts. Delicious as is, even better with a cream cheese frosting.

Reviewed On: Jan. 26, 2012

The only thing I really found missing from this recipe was the salt! Add 1/4 to 1/2 teaspoon...it makes all the difference flavor wise. I find that I end up using 1/2 cup milk, tossing the rest. Also, I use dried blueberries (reconstituted a bit by soaking in warm water...they don't bleed into the dough like fresh berries!). Anyway, I was really surprised that such healthy scone could really taste "scone like". My husband used to always buy regular white flour blueberry scones where he works, but now he actually prefers these...and this is not a man who gives up white flour and sugar easily. So, if you're trying to switch to healthier foods, this is a good transition recipe!

Reviewed On: Mar. 10, 2011

Excellent recipe! I would have given it 5 stars, but I made some changes so felt I couldn't really. For those who don't think the chicken adds much, try using boneless skinless chicken thighs instead. I used sweet potatoes instead of squash. Added about 1/4 cup of golden raisins (yummy!). 1/4 tsp each cayenne, cinnamon and allspice, also 1/2 tsp cumin in addition to the 1 tsp coriander. Also, I let this cook quite a bit longer (sweet potatoes take longer to cook from raw?), and I wanted to reduce the liquid more anyway. Results are absolutely delicious and healthy, and it tastes even better the next day! Next time I will double the recipe for sure.

Reviewed On: Mar. 3, 2011