Loved 'em!

I used honey instead of sugar, omitted the salt, used oil instead of butter, used only whole wheat flour, and only soy milk. These are delicious!

Perfect texture as is. I did a toaster oven whole wheat version w/ a few modifications. Since scones are really best served just baked, I decided to make a small toaster oven batch by halving the recipe. I replaced 2 t. of the milk w/ lemon juice and bruised the caraway seeds w/ the back of a spoon to release the flavor before adding to bowl. I also replaced about half of the baking powder w/ baking soda. Since I was making scrambled eggs anyway, it was no problem to get 1/2 of a beaten egg for the scones. To fit in the small toaster oven, I shaped the dough into a log, then pressed it on a piece of non-stick foil to ~ 3/4" thick rectangle which I scored into 6 triangles. For the 1st 13 min. of baking, I put another piece of non-stick foil loosely over the top, then removed it for the last 7 minutes. A very important part of making whole wheat scones, or any whole wheat baked good, is to use a good brand of whole wheat flour which is made w/ fresh grains and stored properly before distribution. Whole wheat flour should not be bitter. If it is, it is rancid, shouldn't be used, and another brand should be gotten.

Easy and yummy! Everyone always loves them.

I followed the directions to this exactly, but when it came to the kneading process, it was impossible! The batter was way too soft - like a cake batter. I dolloped it onto the baking sheet and even though i tried to score the top, it didn't show at all and i had to cut it after it had finished baking. The taste was good.

I love caraway & these scones were scrumptious!! No changes needed. Excellent with a good stew & for dessert with a little apple butter. I've made these again and I still find the texture good.....I wonder if it has anything to do with altitude?