If you've found this, your search for the perfect scone recipe is over! Not that this recipe needs additional ratings to prove that it rocks, but I thought I'd share my healthier variation. I substitute Greek Nonfat Plain Yogurt for the Sour Cream - no fat, more protein, no difference in taste or texture! I tried with regular nonfat yogurt once and it didn't turn out as well because it wasn't a dense enough texture, so you must go with Greek. I also sub half whole wheat flour (the Trader Joes one is really good and not gritty at all). I usually make this with 1 full Teaspoon Almond Extract, 1/2 cup Toasted Slivered Almonds, and 1/2 cup Dried Cherries (chopped to distibute flavor more evenly). It's amazing even though that's not even one of my preferred combinations! Recently I began making a simple glaze with powdered sugar, warm water, a dash of lemon juice, and 1/2 tsp vanilla. Any variation you choose should be great with this recipe, though!

Reviewed On: Dec. 14, 2010

I've made this once exactly as described and also with the the substitution of pine nuts with toasted slivered almonds and the addition of garlic (roasted alongside the squash in the oven). It's been addictively delicious both times, although the garlic added some nice depth of flavor. This simple yet creative recipe's joining the permanent rotation!

Reviewed On: Sep. 19, 2009