I am not a fan of cranberries, but wanted something different other than the jellied cranberries. Was so glad I had this for Thanksgiving, that I'm making it for Christmas too. I guess I didn't really read the recipe very well the first time, because I didn't let it sit for 12 hours. I added my Splenda Blend and proceeded with the rest of the recipe. I made it 2 days in advance and it came out wonderful. So this time I am going to let it sit, but maybe for 6 hours. It will be a wonderful addition to my Christmas table.

Reviewed On: Dec. 23, 2011

I had made this without the coffee (I like to drink it, don't like coffee in other foods) and used Splenda Blend. As with others, my "frosting didn't turn out (I boiled it for 3 min. - let it cool a little and added the vanilla which is what I thought was suggested). So I decided to add a little more of the cream and added powdered sugar - beat it until smooth and then drizzled it over the bread after cooling and froze it. Didn't get a chance to eat it until Sat. because I made it for a seminar. I really enjoyed it - very moist and excellent flavor. Next time will add more cream to the batter to get more caramel flavor. Great recipe - thanks.

Reviewed On: Oct. 16, 2011

This was a fantastic recipe for scones. Have made scones before and this has got to be one of the best. I did add the raisins, but next time will just make them plain and use strawberry jam, or any other fruit spread. One thing that most scone recipes will say is to score the dough or cut about 1/2 way through - don't. Made the mistake of doing this and it took about 45 min. and then having to cut them all the way through to finish baking. Next time I will do as the recipe says and cut them all the way through. Thanks for this wonderful recipe.

Reviewed On: Sep. 29, 2011