Reviewed: Jul. 12, 2006

Love love love this recipe. It is fantastic. We always have to have it on hand now. I bake them weekly! I usually make them per recipe, but I recently made them with blueberries. I eliminated the maple extract andI substitued karo light corn syrup for the maple. They turned out great. This really is a can't miss...

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KELLYBO

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Reviewed: Jul. 11, 2006

Fantastic! Love these scones. Delicious, subtle maple flavour. Easy to make. My whole family loved them.

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Michellemybelle

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 15, 2006

Good flavor, but the dough was sticky and unworkable. I ended up just smashing a glob of it between parchment paper into a circle and baking it that way. I doubt I'll make this again, but I've got a couple new flavoring ideas to try with my favorite scone recipe.

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DKBECK

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2006

Couldn't taste the cherries and probably wont bother with them next time, but otherwise they were awesome! My Dad loves Maple so I made them for his birthday, he didn't even know what a scone was! He was very impressed, he loved them. Thanx for the great recipie.

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JESSS333

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Reviewed: Jan. 22, 2006

WOW!!! These are so yummy. I must say it's a very good recipe. Though I did a couple of things. First, my family doesn't care for currents so I omitted them. Secondly, I only formed into one dough into a large cirlce rather then what was called for. I cut it into 8 pieces. Finally, I brushed the tops with the remaining bit of buttermilk that I had and put regualar granulated sugar on the top. When they were done I made a glaze from 1c. Powedered Sugar, 2T. Real Maple Syrup and A little vanilla and maple extracts. Drizzled this on the cooled scones and it was amazing. They tasted just like the ones that the restaurant I used to work at served. I really must say these are great. I had used another and this recipe I was very happy with. The whole family ate them up. Thank you very much for haring this recipe.

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GOLDENPHOENIX82

Cooking Level: Professional

Living In: Naples, Maine, USA

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Reviewed: Jan. 12, 2006

I used dried blueberries instead of cherries and these turned out fabulous. Everyone kept asking me where I bought them. I had never made scones before, so I was a little nervous, but they turned out great.

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10000 lakes

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Reviewed: Jan. 8, 2006

I was hoping for more flavour in this scone.The dough was also very sticky to work with. I will go back to Grandma Johnson's Scone recipe, and never stray again!

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maria65

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Reviewed: Jan. 5, 2006

Wonderful taste. Very easy dough to work with.

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ANNIEK1

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Reviewed: Jan. 1, 2006

These are simply perfect. I had to add just a bit more buttermilk to make the dough workable (no more than a tablespoon or so), and I didn't have maple flavoring, so I left it out. Will definitely make again.

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kingking

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Dec. 26, 2005

Wonderful and so easy to make

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Chantel

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Dec. 15, 2005

Adding pecans or walnuts would make this similar to the old-style Starbuck's maple-oat scone that I loved so much!

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Cathy

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 15, 2005

Very good! My first scone-making experience and they turned out softer and more tender than ones I've bought from stores. They were crunchy on top because of the sugar(I used the unprocessed natural sugar, so it was a lot more coarse, giving it a very pretty look!). I replaced one cup of the flour with whole wheat pastry flour. My food processor never got the mixture to look coarse or grainy, but more like very fine sand. I love the subtle maple flavor. The only thing I didn't love was the dried cherries...they tasted sort of like raisins after baking. I tasted them before I put them in the batter, and they were good, so I would probably leave them out next time.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2005

I loved this recipe! I did not add the fruit. I used a large scoop and did not roll out the dough. I reduced the heat to 375 degrees F, because I did not roll them out, and cooked for 20 min. I did not add anything to the top. I used salted butter and omitted the extra salt. Wonderful texture. Will make many more times. Would also be great with a maple glaze over the top. Thank you for this recipe.

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crazyquilter

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Reviewed: Oct. 2, 2005

This was great! I didn't add the cherries, and it still turned out well. The scones have a crunchy outside with a faint maple flavor. I used margarine instead of butter and added a little more maple syrup.

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ANFALLOW

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Reviewed: Jan. 30, 2005

These turned out light and delicious. The maple flavoring is subtle. When kneading and forming them, they were a sticky mess to handle. I just added more flour and persevered in getting them on the parchment paper. They baked up beautifully. To enjoy them the next day, I just zap them in the microwave for a few seconds to warm them up.

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JFRESNO

Cooking Level: Expert

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Reviewed: Nov. 6, 2004

I work in a commercial kitchen and used this recipe (I scooped it instead of rolling it out - very easy!) It was very nice. The maple flavoring is good and I used craisins instead of cherries. It would also be nice w/ apples...

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NKFISHE

Cooking Level: Professional

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 28, 2004

This was an easy recipe to follow and the results were excellent. I used cherry-flavored dried cranberries and they were yummy. The went over so well that I had to make another batch the next day. Bakery Quality with an authentic scone texture. :)

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RODANEE

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Reviewed: May 23, 2004

I thought this recipe was sensational. I didn't use the dried cherries, and I substituted rum extract for the maple. A combination of regular butter and margarine worked nicely for substitution of the unsalted butter. Skipped topping and served with Devon Cream. Delicious!!

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