I read the reviews before making and decided to use 1/2 c. cream so they wouldn't be dry, also only use unbleached flour and no salt (BP diet). We loved them. They are heavy, but so good! Love them with just butter, or with apple butter, or maple cream. Got lots of compliments. Today I made a triple batch to use up some cream. I beat my eggs well and added the cream blending well in one bowl, dry ingred. in another bowl, cut in the butter, then combine wet and dry, mixed with hands. Divided the dough onto 2 parchment lined sheets and patted into a circle for one and rectangle for the other. Cut into scones. I separated the scones before baking and they came out wonderful. Nicely browned and "flakey looking" like layers. I don't top with the egg wash and sugar, but I do use 2 T. sugar in the dry ingredients. And I do have to bake 18-20 minutes to get them done in the middles as mine are larger scones. Triple batch gave us 17 scones today. This is our favorite scone recipe at the moment!

Reviewed On: Jan. 1, 2011

We liked these. I had to cut the fresh and crystalized ginger to suit our tastes, but that wasn't a problem. Will use again. Oh, and I got 40 cookies from this recipe.

Reviewed On: Dec. 26, 2010

I gave three stars because it was a good starting point for me, and it made a small batch. I used 2 T. soft butter, creamed with the sugar, then added the eggs. Hazelnut meal in place of chopped nuts, 1/2 t. baking powder and 1/4 c. mini chips. Dropped cookies on parchment and baked 15 minutes. Got 18 delicious, light brown cookies. Next time will cut sugar to 1/3 c. and add 1/2 t. vanilla. I'm always looking for small batch recipes since we are empty nesters. Thanks for the start!** Made a second batch, cut sugar, pecan meal and 1/2 c. chopped pecans in place of hazelnuts/chips, plus 1/2 t. vanilla. Just as delicious!**

Reviewed On: Dec. 25, 2010