Even better with cubes of fresh mozzarella.

Reviewed On: Jul. 4, 2010

Tomorrow afternoon one of the world leaders of a Tibetan Buddhist lineage is coming to my house to bless a holy object I made with relics of Buddha and other enlightened masters. I wanted to serve tea and something nice like a scone, so today I made a test-run of this recipe exactly as-is, using dried cherries instead of raisins and adding 1 tsp almond extract to the sour cream. When the first one came out of the oven and I tasted it, I actually started crying. I was so happy to have such a PERFECT scone to serve on such an important occasion. I'm actually still crying about it. This is so great -- THANK YOU Grandma Johnson and family!!!

Reviewed On: May 26, 2010

I wanted to make this for a party of 40 people this week, so I was determined to make it work. I had to make it EIGHT TIMES over the past couple weeks before I finally got the results everyone has been raving about. The trick for me was not to roll them too thin and *especially* to cook them in the oven at 400 degrees for no more than 2.5 minutes each side. I brushed one side with basil pesto and the other with olive oil and I couldn't be happier. OH SNAP.

Reviewed On: May 2, 2010