Reviewed: Apr. 24, 2012

Taste of apple was weak. Used extra butter and more cinnamon and used toasted almonds.

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Reviewed: Feb. 23, 2012

I always want to search for a cooking site where I can find an easy and the world's best recipes, but I discover more than what I'm looking for when I found out this parcel site, http://www.gourmetrecipe.com, I really appreciate this site for it has a lot to offer more than recipes but also is an informative site!

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carol11

Reviewed: Feb. 23, 2012

I am quite the rookie baker, but these turned out GREAT. i took the advice to add more yogurt, so about a cup instead of half. little bit more milk. 2 fairly large apples, the more the better for me anyways. and i didnt have almond extract so i used vanilla extract, but still used crushed almonds for the topping. Also added some cinnamon powder to the dry mix. They turned out very moist and sooo good. even my picky little 2 year old loves them! Thank you for the recipe and advice!!

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meg&mally

Reviewed: May 25, 2011

I have no idea what happened with these. First time attempting scones and the finished product was good, but not at all what I expected. The dough was sticky and more like a batter than a dough. Sticky, messy and a pain to try to knead. I know the kneading is supposed to be minimal, but because of the stickiness I had to keep adding flour. I noticed others reviews stated numerous substitutions they made and the finished product turned out well. I kept to the recipe and made no substitutions. Won't use this recipe again. I'm going to try another AR recipe tomorrow and hope I have better luck.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

Reviewed: Dec. 4, 2010

These turned out very well for me. I took the advice of another review and used a little more yogurt. My family was very pleased with the outcome!

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Maliktuk

Reviewed: Aug. 30, 2010

These were good! I used butter instead of shortening and three small Gravenstein apples. I didn't have plain yogurt so I used vanilla yogurt, which I increased to 3/4 cup. I also didn't have sliced almonds for the topping. They turned out well even with the changes.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Jul. 29, 2010

Excellent! I added a bit more yogurt and 1 peach and a handful of fresh saskatoons in addition to the 2 apples. They turned out light and fluffy. Delicious

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Danna

Reviewed: Jun. 16, 2010

I substituted some of the ingredients with ingredients that I had on hand such as table spread instead of shortening, apricot yogurt instead of plain, soy milk for milk, vanilla extract for almond and used 1 cup whole wheat flour and 1cup of normal all purpose flour. Turned out great anyway! Definitely a favorite at my hostel!

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may

Reviewed: Apr. 24, 2010

I love the creamy taste of these. I did substitiute vanilla yogurt for the plain as it is what I had on hand. Next time I make them I think I may put some slivered almonds on top too.

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Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA

Reviewed: May 4, 2009

I was worried that these might be dry, so I used almost a full cup of yogurt and doubled the milk. I also added 1 tsp. of cinnamon powder to the dry ingredients. I used only 1 tsp. of almond extract. Because I added more wet ingredients, the batter was very sticky, so I dropped the batter onto the cookie sheet in 12 equal portions and topped it with cinnamon sugar and chopped walnuts (didn't have any almonds).They were perfect! Light, moist and flavorful! Just what I wanted! Great recipe!

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16 users found this review helpful