Reviewed: Oct. 22, 2009

I always experiment so added Shredded carrots and some rolled Barley...Great with soups if you leave off the cinn. sugar on top... Can brush egg wash on tops and sides for a golden look before baking..

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Jean in Ohio

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Reviewed: Oct. 18, 2009

We liked this recipe a lot and it was quick and easy to make. I am going to experiment with different types of apple to enhance the apple flavor. I used gala today and the apple was very mild. I think my family will be asking for these again in the future.

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mtbike40

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Reviewed: Oct. 13, 2009

Overall, not bad. I added spices, and fresh it was ok. But, for me, the baking soda taste was too much. I am very careful with measurements, but I couldn't stand the taste of baking soda in these. After they were cool, it was even stronger.

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jenny

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Reviewed: Oct. 10, 2009

It was tough to rate this recipe. I gave it 3 stars because I felt that it could have been a little sweeter, and the apple taste didn't really come through. But I wanted to give more stars because it was super easy to make. Like other people I added cinnamon and nutmeg to the batter. Next time I will double the amount of cinnamon and nutmeg and maybe add some more sugar. With a little work, this could be an awesome recipe.

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newivi

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Reviewed: Oct. 9, 2009

This is one of my favorite new recipes. Works well with alternative ingredients: spelt flour, almond milk, and Earth Balance Margarine. They freeze very well.

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Debra

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Reviewed: Oct. 7, 2009

I loved these! Also added some cinnamon to the recipe. They are best when fresh as they are so nice and crisp on the outside, moist on the inside. I had many leftovers so I've been microwaving them when I want a piece. Great stuff!

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Lindakelly

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Reviewed: Sep. 27, 2009

Good recipe, added ad little cinnamon and nutmeg to the dough.

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petecook

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Reviewed: Sep. 20, 2009

As others stated, they were a little bland and I couldn't taste the apple at all. Had to add a little more flour to get a stiff enough dough to knead. Next time I will mix the apples with cinnamon & sugar and maybe a little nutmeg to add some flavor.

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Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Sep. 17, 2009

It was a great scone! Not too sweet, and you really can taste the apple.

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Natalie

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Reviewed: Sep. 5, 2009

This recipe was pretty good. It can also be made with water for lactose intolerancy, but use half as much cuz water is thinner. I chopped my apple into small slices and bits, which works well. Yum!

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Cathy Cooper

Cooking Level: Beginning

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Reviewed: Sep. 5, 2009

I really enjoyed these! I would rather use apple pie filling or chunks of apple rather than having it shredded. I also added more sugar, cinnamon and nutmeg to the batter for extra taste and sweetness. This is a easy recipe and great for fast breakfast or a on the go snack.

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mnixz0

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Reviewed: Jun. 25, 2009

These are pretty good. If you want them to bake up a little better use 2 cups of self-rising flour vs. all purpose, 1/4 c. of sugar, 1/2 tsp. of baking powder, 1 tsp. of cream of tartar, and 1/4 tsp. of salt. Freeze the butter and grate it on a cheese grater. I added 1/4 tsp. of nutgeg and 1/2 tsp. of cinnamon and vanilla. I always use half and half instead of milk. I used a red delicious apple and added 1/4 c. of raisins. These came out nice, but next time I might add two apples for more apple taste.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jun. 20, 2009

I followed suggestions to reduce the milk by half and also doubled the recipe without problems. Rave reviews from coworkers. Thank you!

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KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: May 26, 2009

These are great scones! My twist to these already good scones is to increase the sugar to 1/2 c,lactaid milk to 1/2c add 1 tsp Maple flavoring, 1/2 tsp of allspice and forgo the currants. I formed these into individual scones, patted them in flour and then after placing them on baking sheets, sprinkled with sugar and cinnamon. I baked them for approx 12-15 minutes. They were wonderful!!

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meroseling

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Reviewed: May 20, 2009

Pretty bland. Cakey. Not scone type. It was salvagable with some fruit marmalade. Won't be making this again.

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NALU

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Reviewed: Apr. 26, 2009

I also found that reducing the milk was necessary and spice was needed, so I added 1 teaspoon cinnamon and 1/4 tsp. each of nutmeg and allspice. They were a huge hit! Thanks for the recipe!

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theriddlefam

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Reviewed: Apr. 21, 2009

This recipe was not good. I had to add almost 3 times as much milk to get a dough. I had to make it for 25 minutes rather than 15. It smelled really good while baking and tasted wonderful but was still a little doughy and left a bad aftertaste. I will be taking this one out of my recipe box.

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mommycook

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

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Reviewed: Mar. 11, 2009

Bottom line: these are pretty good. Their flavor isn't going to blow you away, but they have a nice consistency to them. They would be a good side for a Sunday breakfast or brunch. I added cinnamon to the dough, and I got a decent (gentle) flavor out of a fuji apple. (I left the skin on because I hate peeling apples.) I also substituted soy milk, and because I had some "dying" grapes in the fridge, I quartered about 1/4 cup and added them in. (Remember not to stir/kneed too hard! This is not a wine press! lol). I definitely think I'll make them again, but I want to investigate adding nutmeg, and probably allspice.

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Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

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Reviewed: Mar. 8, 2009

This is a good recipe for what it is- light, fluffy, and very, very Starbucks. I usually like classic scones, very dense and craggy with a bit of buttermilk tang. This is more like cake than bread- not really what I want in a scone. If that's what you're looking for this is a good recipe. Not very strong apple taste- maybe add a splash of cider?

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Deb

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Reviewed: Feb. 19, 2009

The apple scones turned out pretty good although I made many changes to the recipe. I added a palmful of brown sugar and a bit of vanilla and cinnamon to the batter. I also used light soymilk instead of the milk. I was disappointed that it wasn't very sweet, so I made a cinnamon glaze and drizzled it on each scone. The major problem I had with the scones was that they turned out very cakelike, which was not the texture I was going for.

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