Perfect scones! Exactly what I was looking for! There are two things that I didn't differently the second time I made these however. Instead of making one large circle and cutting wedges, I made the two thicker ones. The wedges were more even and I was able to yield 8 from each making 16 altogether that were thick enough to break open and butter. The second thing I did was to soak whatever dried fruit I decided to use, raisins, currents, cranberries or blueberries, in boiled water for 20 minutes. Just to plump them up a bit. There's not a lot of moisture in this recipe so if this is not done, the fruit remains dry. After this they are perfection! Thanks for the recipe!

Reviewed On: Aug. 13, 2007

This is a great recipes but I did make a few revisions to make it even better. Instead of two cup white sugar I used 1 cup white and one cup brown, I also only used used one tsp baking powder. The recipe creates a firm dough and maintains is "criss cross" shape. well. This one is a keeper! Thanks!

Reviewed On: Mar. 4, 2007

This is the best pie I have ever tasted! Thanks for the recipe!

Reviewed On: Oct. 4, 2005