Reviewed: Oct. 2, 2002

Very good scone recipe! They came out very moist, not dry. Very tasty! I would highly recommend to all scone lovers!

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DMMLS

Cooking Level: Expert

Home Town: Whittier, California, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: May 13, 2002

I thought this recipe was great. I did'nt have any dried fruit, so I just made them without. This is a keeper.

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DI ANNIE

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Reviewed: Apr. 22, 2002

Scones turned out perfect with a wonderful maple flavor. I used crasins in place of the dried cherries. This is definitely a "keeper" that I will bake often.

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MWKESSIN

Cooking Level: Expert

Living In: Princeton, West Virginia, USA

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Reviewed: Apr. 4, 2002

I added dried apricots and apples instead. To me, these were just okay. I prefer Starbucks scones! This dough was really, really sticky and I thought they would have a more buttery taste. I didn't have maple flavoring, so I added extra vanilla. Maybe that had something to do with it. I decided to chill the dough after putting it together and I was able to handle it better, otherwise it stuck to my hands and was impossible to knead.

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SGRCOOKI

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Reviewed: Feb. 15, 2002

These were really good, however, I thought that baking them at 425 deg. seemed high compared to a lot of other scone recipes I've seen, so (fortunately) I decided to bake them at 375 deg. Even though I only baked them for 15 minutes, they were still overly brown on the bottom, and a few actually burned on the bottom. My oven temperature is usually right on with recipes' baking temp. & time, so I was surprised that these were supposed to bake at 50 deg. higher than I baked them at, yet for the same time as I baked mine. Next time, I'll decrease the baking time further (perhaps 12 or 13 minutes at 375). I used dried cranberries. I was puzzled by the reference to "dried pears" in Step 4 of the recipe since they weren't mentioned as possible ingredients.

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KIMAR

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Reviewed: Feb. 7, 2002

If you want a good recipe look farther. If you want an EXCELLANT scone stop right here. I used dried cranberries in place of the cherries. and viola! Get ready to enjoy the applause!!

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Elaine Mical

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Reviewed: Sep. 19, 2001

This is by far the best scone recipe I have found. Substitute raisins soaked in orange juice for the cherries. Yum

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TROJANMOM

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Reviewed: Jun. 13, 2001

I am not sure about the kids because they are in that picky stage, but I think these turned out great. I substituted about 1 cup of chopped walnuts in place of the dried cherries. These were terrific. I am thinking of topping them with a maple glaze drizzled over them.

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JLFRAT

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Reviewed: Sep. 9, 2000

These scones melt in your mouth. I used fresh maple syrup and dried cranberries. The recipe is large enough that you can freeze some for later.

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YPPAH

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Reviewed: Jun. 23, 2000

We loved this recipe! The scones are moister than most scones, and the maple adds a nice touch. My husband and father-in-law don't like fruits in bread, so I didn't add those.

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JULIEMKNUDSON

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Reviewed: Feb. 27, 2000

Oh, boy are these great. I used sweetened dries carnberies in place of the cherries, and what a great flavor. I have given this recepie to everyone who has tried it. Don't miss this one!

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