The only thing I didn't like about this recipe was that I found it could have used about a cup more flour. The dough was sticky, and made very flat bread because it couldnt hold itself up. Other than that great, though. I used about a third whole wheat flour, and baked one of the loaves in a bread pan, and they taste great, even if they are a little flat. I might suggest transferring the dough to an oiled bowl after mixing, because after the first rise I found that it had completely stuck to the bowl and had to be scraped out.

Reviewed On: Sep. 21, 2008

Makes lovely, moist scones. I used only half a cup of sugar, and they were plenty sweet enough, even for a sugar lover like me. I tried cooking half of them on the stove top, and half of them in the oven at 350 for 20 minutes, and they both turned out quite well, although the ones cooked in the oven were a little bit drier. Either way, the best scone recipe I have found so far.

Reviewed On: Sep. 7, 2008