Jorie Recipe Reviews (Pg. 1) - (15455967)

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Grandma Johnson's Scones

Reviewed: Jul. 15, 2012
I made these for the first time today. The flavor is delicious but they certainly were not baked after 15 minutes at 350 degrees. I boosted the temp to 375 after 10 minutes and had to leave them in for an addiitonal 10 minutes until they were golden brown. I hadn't read the suggestion to divide the dough into at least 2 parts but that certainly should be part of the recipe because these are too large when only 12 are made from the one round. My caveat on these, and the reason for only 4 stars is that they are really too rich. I think the butter could be reduced to 3/4 C. They are so very soft they can't be sliced and they spread out so much they lost their shape. Does anyone else have a suggestion for how to decrease the butter but still keep them buttery tasting? I used currants instead of raisins.
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Pecan Breakfast Loaf

Reviewed: Mar. 15, 2012
The baking time for the loaf is far too long. It turned out to be very dry. I set the timer for 30 minutes but think it probably was done at about 20 minutes. I used Pillsbury Butterflake Crescent Rolls and was surprised by how salty they seemed. Another time I would use 2T of unsalted butter to spread on the dough. I used half brown and half white sugar to sprinkle on the dough.
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