I heart these scones!!! The sour cream makes them more moist than typical scones (which both my husband and I love). Key is to not work the dough too much, or it loses that nice crumb when baked. Every time I make these, we share with the neighbors, who absolutely adore them, too! I find they don't taste very good the next day (they get soggy really fast), but since they don't usually even have a chance to cool, I still give them 4 stars! I made a mistake with one batch: do not use fresh fruit mix-ins. I tried frozen blueberries, and I had a sticky mess of dough that didn't bake up right. Only use dried fruit!

Reviewed On: Jan. 2, 2011

These are the best muffins ever! My picky husband, family, and neighbors love them! They freeze well, travel well, and are almost just as good several days later as they are fresh out of the oven. I make mine with applesauce instead of apple butter, to cut down a bit on the sweetness, and I go easy on the sugar. I also a sprinkle of flax seed, and I mix the wheat germ and walnuts right into the batter, rather than sprinkling on the top. Store leftovers in the fridge, not on counter, so the fruit doesn't end up turning and giving them a sour smell and taste, if they last that long!

Reviewed On: Jan. 1, 2011

These are decent, but not my favorite spice cookie. There's just a little something lacking, despite the large amount of spices used...I suspect that the shortening taste is the problem. Next time I'll try using butter-flavored shortening, if I make them again. The cookies do hold their shape nicely and the dough is easy to work with. I recommend only using the coarse sugar (I used Sugar in the Raw) to roll the cookies for that perfect finishing crunch.

Reviewed On: Jan. 1, 2011