If you're debating about which scone recipe to try, I would definitely recommend this one. I made the cranberry/orange and they were great, but next time I'll snip the craisins into smaller bits. I want to make a pumpkin/nut (no raisins) scone with this recipe. Any suggestions on how to incorporate the canned pumpkin into this recipe? Thanks!

Reviewed On: Oct. 14, 2009

I used a 1/4 oz pkg of rapid rise yeast and let the dough rise for 10-15 minutes while I was making the topping, other than that I followed the recipe exactly. Also, they were done baking in 15 minutes. These were easy and fun to make and taste great! Thanks for the recipe!

Reviewed On: Sep. 9, 2009

Yum! I followed this recipe exactly, except for dipping in flour mix, egg, then flour mix again as suggested by another reviewer. Cooked according to directions and it was crispy on the outside, juicy and tender on the inside, with great flavor. I used a cast iron skillet and drained the grease after removing the chicken and most of the "crispies", heated skillet on high, stirred in some flour, then added milk, salt & pepper, and reduced heat to make a yummy white gravy. I'll use this recipe again & again!

Reviewed On: Jul. 21, 2009