The BEST scones I've ever tasted and worked GREAT in a food processor. I chose to sub dried cranberries for the raisins and add 2 TB grated lemon zest. YUM!! These were gone before they had a chance to cool! Also, for those out there aiming for whole foods, I subbed spelt flour for the full 2 cups of all-purpose and sucanat for the sugar and was VERY PLEASED. You honestly couldn't tell! (apart from the dough being darker in color) Still VERY moist and just as delicious as any bakery scone!

Reviewed On: Jan. 17, 2012

AWESOME!! And I only used 1 cup of sugar! Still PLENTY sweet and somewhat healthier. I also used half whole wheat flour. You'd never know. Makes me a feel a tad less guilty about clearing a third of the pan in one night.... These are hands-down the best homemade brownies I've ever made.

Reviewed On: Jan. 14, 2011

I used the whole can of pumpkin (15 oz) because I hate having just a little of something left over that can't be used for anything else -and they turned out GREAT!! I figured, if you can substitute part applesauce for the oil, why not extra pumpkin? I'm glad it worked! From my research, both canola and vegetable oil are awful for you, so I used 1/4 cup of melted butter instead. The only other change I made was adding a bit more baking soda, so help with the extra pumpkin. I also followed others' advice by using cinnamon, ginger, and cloves (about 1/2 tsp of each -maybe more cinn.) instead of the pumpkin spice.

Reviewed On: Sep. 29, 2010