Reviewed: May 7, 2009

These were so good they didn't last even 2 hours in my house! I used raspberry jam instead of syrup and added a bit more cream. I put one layer of dough down, then put frozen raspberries and blueberries on it, then put another layer on top and pinched the sides together.

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Reviewer:

HrCreuzi

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Reviewed: Oct. 28, 2007

these were amazing with my changes... used 1 c whole wheat flour and 1 c quick oats. used raspberry applesauce in place of butter and raspberry jam in place of syrup. a little dry so i added some more cream but then they came out amazingly moist and soft and delicious!!!

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Anna

Cooking Level: Expert

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Reviewed: Aug. 26, 2006

They're very messy to seperate when you take them out of the oven for the first time, but otherwise very easy to make, even with frozen raspberries. It will seem like they are not done at all when you take them out. They taste wonderful though, and they look beautiful.

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LOVIELOVER19

Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Mar. 22, 2006

The flavor of these scones were allright, but the texture was a little odd. The raspberries completely lost their texture and fell apart into little itty-bitty pieces. They didn't hold their shape when cut into the traditional scone shape. I am going to feel playing with the recipe because the flavor was somewhat tantalizing.

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Reviewer:

Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: May 11, 2004

After I formed this very sticky dough into an oblong shape on the baking pan and baked it for 15 min., it still was very sticky when I tried to cut it in wedges; I left it in the oven for another 15 min and it wasn't anywhere near done. I left it in for at least another 30 min. It's hard to tell when it's done because the fresh berries make it kind of squishy. The taste was mediocre.

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4 users found this review helpful