I tried this recipe and found that the more you knead the fondant, the better it comes out. I also found that it was too greasy. The end result was that it tasted good, and looked good. (FYI- if you do not need the fondant enough, it will come out grainy. Will use recipe again-- but will be on the lookout for others.

Reviewed On: May 9, 2009

This is the best recipe! I have made these scones fresh and also have frozen them for over a month and put them in the oven, and both ways they are simply fantastic! I have gotten rave reviews from friends, family and co-workers. I have used dried blueberries, fresh and frozen-- all lovely, but for me, the frozen berries are my favorite, I add them in frozen, and as they defrost they give the scones a lovely purple/blueish tint. Simple, delicious, try them!

Reviewed On: May 9, 2009

I was looking for a cake from scratch recipe. I tried this recipe because it had rave reviews. I made it three times, and every time it was extremely dry. The comments that I got were that the taste was good, but it was too dry. I myself felt that it was too heavy (not light or airy) despite whipping the butter and sugar and sifting the flour. I do believe that this could be a good pound cake recipe or may serve as a "tres leches" cake base. I will try it again but will add more milk/water.

Reviewed On: May 9, 2009