Yum. I dislike ratings from reviewers that chance recipes, however this is the perfect recipe to alter - and I'm sure it would be yummy as written... so, 5 stars is called for here. This was exactly the sort of filled cookie recipe I was looking for to use up dried figs. I didn't have all the called for innards the first batch, and I've now made these three times - each batch with different stuffing. I live in Italy now, so there are scads of dried figs during the winter. I always used the figs, but I find I have to chop them with a knife before I put them in the processor with the other ingredients. They are so stiff and sticky that they just create a jam before the blade has made three complete revolutions. I don't measure, so it's figs, something jammie like apricot or orange marmalaide (we have bitter orange here, and that's wonderful), honey (maybe 1/4 cup), orange juice (or our orange, lemon, carrot - just a splash), maybe some craisins or raisins, dried apricots, walnuts or pecans. I pulse everything, but it stays chunky. Add it in the proper stages so that none of it really gets pasty. Also, I don't use the whole amount of sugar in the dough, and I use butter vice some other anything called shortening. I roll the dough out in a large rectangle, about 12 inches wide by however long it needs to be to be about 1/4 inch thick. I cut three strips 4 inches wide, divide the filling by three, lay 1/3 down the center of each of the strips of dough, then I just ra

This is one recipe that I continue to come back to when we're having weekend guests, or when my husband needs something for the office, or just whenever I want to treat him with something warm and homemade early in the morning. I sometimes cut the amount of sour cream (light sour cream), but I make that up with plain low fat yogurt. I don't mix the yogurt with the sour cream before adding the baking soda, just mix the 1 t. baking soda with the reduced amount of sour cream and set this aside. In a separate bowl beat the egg and add low fat yogurt to make up the difference in the reduced amount of sour cream. I also sometime add a dash of cinnamon to the flour mixture, and there are many variations on a theme when it comes to what the lumpy parts will be: raisins, walnuts, pecans, craisins (my husband likes the orange flavored ones - philistine!), currents, almonds, etc... also, I kneed the dough until it's sort of silky feeling and form a semi-rectangle - about 3 inches by 20 inches, depending on how thick I want the scones (they puff some) - and I cut triangles from this, alternating point to butt, if you know what mean. This method usually garners almost 30 scones. Sometimes I also brush these with a little milk and sprinkle them with Turbinado (raw) sugar. The changes I make to recipes are my own preferences, but I rate recipes on the original version. This definitely deserves 5 stars. When I search for recipes I usually dump between 2 and 7 of the same sort into my r