Reviewed: Sep. 29, 2009

Pretty dry, but very good with a little orange glaze (as another reviewer mentioned).

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Reviewed: Jul. 22, 2009

These scones have so much potential! This was my first time trying this recipe. I really liked the flavor, but I want to work on a better texture, as they were a bit dry.** **I changed from 4 stars to 2 because after a day these were like eating cardboard. Bummer.

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WorldRoamer

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 12, 2009

These are amazing. I substituted applesauce for the shortening and used whole wheat pastry flower. I have no gilt for indulging in my favorite treat. The 4tsp. of baking powder give it a true biscuit taste along with the Pastry flour being lighter then reg. whole wheat. A new staple. I am looking to expand with other ingredients.Skip the butter on top. They remain moist at least until the next day (if they last that long) and they are pretty much fat free. For a scone that is amazing in itself.

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Wandajean

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Reviewed: May 8, 2009

I have made these 3 times according to the recipe given, and each time they were wonderful. I gave one batch away and got rave reviews. It helps that it is such a healthy recipe. I did use parchment paper in lieu of greasing the pan, but that was just my preference.

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ChattTraveler

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Reviewed: Feb. 28, 2009

Flavor was very good. The wheat germ made them dryer than I cared for...yet everyone at church loved them.

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Lisa K

Cooking Level: Intermediate

Home Town: Weedsport, New York, USA

Living In: Plano, Texas, USA

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Reviewed: Jan. 11, 2009

absolutely delicious!! i made this just this last week and took them to school everyday to have as a snack before lunch. these scones really stick w/ you. i made only slight modifications to the recipe. i did use real butter instead of shortening (smart balance butter blend sticks also work well). i also used fresh cranberries (chopped and tossed w/ some sugar). they are great fresh out of the oven, and even better the next day. i also tried a lemon blueberry version, which are outstanding! i used 6oz fresh blueberries, 1/4 c lemon juice (in place of orange), 1-2 Tbsp lemon zest, and used cinnamon (about 1 or 1 1/2 tsp) instead of nutmeg. this recipe is a definite keeper!

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Stacie G.

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Reviewed: Dec. 20, 2008

I'll definitely make these again. I used fresh cranberries so that made it a little bit tart so next time, I'll add a bit of white sugar with the fresh berries. I used a food processor to mix the shortening to the dry ingredients & then used the processor to rough chop my cranberries. As soon as I pulled them off the baking sheet I had to snag one, add butter and savor with a cup of tea. Wonderful on a cold winter morning.

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STACY D.

Cooking Level: Expert

Living In: Newark, Ohio, USA

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Reviewed: Dec. 14, 2008

Super good recipe and definitely worth your while. I didn't have any craisins, so I coursely chopped a cup or so of fresh cranberries, added 2 - 3 TBS of white sugar and put in the microwave for 30 seconds, then added to the dry ingredients, and it worked just fine. I was low on some other ingredients too, so I borrowed several ideas from the reviewers, used 1/2 whole wheat and 1/2 white flour, didn't have orange zest, so used 3/4 c orange juice and 1/4 milk, substituted butter for the shortening. Also made the glaze from Ann's review, orange juice and powdered sugar, which was the perfect finishing touch for us. One more thing was I reduced the amount of wheat germ to a 1/4 cup and added a 1/4 of ground flax seed and I couldn't tell the difference. Will definitely make again and maybe try other berries and juice combinations like possibly blueberry and lemon.

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Toasty Mama

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Reviewed: Sep. 19, 2008

I rarely give 5 stars. When a recipe is pretty darned good and worth repeating, I'll give it 4 stars. This recipe I would give even more than 5 stars! It is a simple recipe that yields really spectacular flavor and texture. I did not have OJ, so I used more milk. I didn't have orange zest, so I used 2 Tbs of orange extract, which was more than plenty. I also used the orange-essence dried cranberries. I did substitute wheat bran for the wheat germ, and opted for 1/2 white flour 1/2 whole wheat flour. The texture was fantastic, flavor wonderful. Delicious with honey butter.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 8, 2008

My husband and I loved the cranberry & orange flavor of these scones. We're also trying to eat a little healthier. Having said that, we found these incredibly dry (probably due to the whole wheat flour and wheat germ). Smothered in butter and jam these were just o.k. teatime treats. My 20 month old however loved the scones and excitedly says, "muffins, muffins!" everytime he sees them :) Would try again with maybe 1/2 wheat and 1/2 white flour.

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Sandy G.

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 27, 2008

Delicious scones that you can't even tell are made out of wheat. Cranberries are in every bite!

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Jen

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Reviewed: May 2, 2008

I did not think it was possible to have another scone recipe, but because we love cranberries so much just had to have this one. Did make some changes (to suit my taste) - substituted 1/2 cup white flour for the wholewheat and used 1/2 butter rather than all shortening. Probably not as healthy but good anyway.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 28, 2008

This recipe is fantastic and easy. I exchanged the wheat germ for unprocessed bran and drizzled them with icing made from fresh squeezed orange juice and confectionary sugar.

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