Wow, what a light, airy scone. Bakes up beautifully and have a wonderful texture. I took the advice of someone else here, and used 3T sugar instead of two and the hint of sweetness (along with a little sprinkled on the milk-washed top) was a perfect accompaniment to my cup of coffee. :) I made my scones triangle, and ended up getting 8 "normal size" (not like Starbuck's gigantic things) scones. I also added some withering fresh blueberries from my fridge, and they cooked beautifully in the dough. Just folded them in last minute. Because my oven runs a little hot, I cooked these at 400 degrees for 12 minutes and they turned out perfect. There is no need for any other scone recipe. I'm going to try mini choc chips/chopped pecans next!

Reviewed On: Feb. 27, 2010

Yes, like everyone else, I loved these as well. Perfect with a yummy cup of coffee! Like many other reviewers, I madea few substitutions: buttermilk for milk, 1/2 cup of wheat flour and 1 cup all purpose, and to cut down on the fat, I swapped out the vegetable oil with non-sweetened applesauce. Still makes a fabulously moist muffin, but with so much less fat. I also just used brown sugar and cinnamon on the top, removing the butter/flour too. I also made 6 "large" muffins instead of the smaller ones, and filled the tins 2/3rd full. They rise nicely as long as you don't overmix or add too much liquid--yes, the batter is supposed to be that thick. :)

Reviewed On: Jun. 20, 2009

An excellent recipe. Took out the celery (i don't like my risotto to taste like stuffing), used 4 cups chicken stock and 1 cup water, and added 1/4 parmesan cheese instead of a full cup. I also used baby bella mushrooms because I enjoy a more "meaty" mushroom. It came out beautifully. Used most of the liquid--made sure to let most of the liquid evaporate before adding more. Stir occasionally to make sure it doesn't stick to the bottom of the pan.

Reviewed On: Apr. 4, 2009