Reviewed: Mar. 28, 2012

The scone had a good flavor to it, but the texture was a little off for me. I made it as written, and refrigerated for the 10 minutes. The finished product was a little drier than other scones I've made. I really enjoy the taste of maple, so I'm going to give this another try.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Feb. 1, 2012

Delicious and easy to make. The icing left a little to be desired--too runny. When I make them again, I think I will add more maple flavoring and I will experiment with the icing--maybe just confectioner's sugar and maple syrup . . .

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Reviewer:

lastovich82

Reviewed: Oct. 27, 2011

These are fabulous if you love a light, sweet maple flavor! I didn't have half-and-half, so I added 1 Tbl of sour cream to two percent milk to make the 1/4 cup. Turned out perfectly. My family LOVES these!

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Reviewer:

cinderelly007

Cooking Level: Expert

Reviewed: Oct. 10, 2011

they were tasty but i may have done something wrong, the dough was very gooey and i definitely lost the triangular shape when trying to transfer them to the pan. i didn't even need a rolling pin; since the dough was so soft i was able to pat it down by hand into a circle before cutting.

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Reviewer:

fanny7336

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Aug. 23, 2011

I used real maple syrup instead of the extract, so the maple flavor was a bit fainter, but I also added crystalized ginger bits and put in pecans instead of walnuts. I love a recipe that whisks instead of sifts, and uses half and half instead of heavy cream! I never knew I wasn't the only one...

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Reviewer:

ericaruth

Reviewed: Jun. 12, 2011

These scones are awesome! If you are a scone lover you must try these. As others have said. Make sure your butter stays cold, I often refrigerate my dough before baking it. If your butter does not remain cold (and chunky) your scones won't turn out right.

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Reviewer:

MissyCoe

Cooking Level: Intermediate

Home Town: Woodburn, Oregon, USA

Reviewed: May 15, 2011

This was so easy and so delicious! Friends and family amazed at how much better these were than ones we've bought locally. I also used a dark, wonderful, real maple syrup instead of maple flavoring. I just loved them.

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Reviewer:

Collie67

Reviewed: Apr. 22, 2011

So good. I made the recipe exactly as stated except I used a food processor instead of the pastry blender for ease in combining the butter and flour mixture. Thanks for sharing!

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Feb. 1, 2011

fantastic. i used maple syrop and the flavor was great. texture was just right - not dry and crumbly - instead it s chewy and soft. I was pleasantly surprised, as the scones didn't brown much in the oven and i was concerned they are under-baked. But they were perfect! I will definitely make these again.

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