Almond, Apple Cinnamon Scones Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 16, 2010
I substituted some of the ingredients with ingredients that I had on hand such as table spread instead of shortening, apricot yogurt instead of plain, soy milk for milk, vanilla extract for almond and used 1 cup whole wheat flour and 1cup of normal all purpose flour. Turned out great anyway! Definitely a favorite at my hostel!
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Reviewed: Apr. 24, 2010
I love the creamy taste of these. I did substitiute vanilla yogurt for the plain as it is what I had on hand. Next time I make them I think I may put some slivered almonds on top too.
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Cooking Level: Expert

Living In: West Concord, Minnesota, USA

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Reviewed: May 4, 2009
I was worried that these might be dry, so I used almost a full cup of yogurt and doubled the milk. I also added 1 tsp. of cinnamon powder to the dry ingredients. I used only 1 tsp. of almond extract. Because I added more wet ingredients, the batter was very sticky, so I dropped the batter onto the cookie sheet in 12 equal portions and topped it with cinnamon sugar and chopped walnuts (didn't have any almonds).They were perfect! Light, moist and flavorful! Just what I wanted! Great recipe!
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Cooking Level: Expert

Home Town: Whitestone, New York, USA
Living In: Long Island, New York, USA

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Reviewed: Sep. 14, 2008
True to the nature of scones, these scones were dense and a bit dry after the first day. I found they could use a bit more flavor, and plan to use more vanilla sugar and cinnamon next time. I also grated the apples into the batter.
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Helsinki, Uusimaa, Finland

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Reviewed: Oct. 28, 2007
My boss mmade these scones and brought them to work; they were wonderful, even at room temperature. She said she had one warm from the oven the night before with a cup of Chai, and it was fantastic. These were very tender and moist.
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Cooking Level: Expert

Living In: Warsaw, New York, USA

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Reviewed: Oct. 23, 2007
I followed this recipe to the "T" -- it was okay, but I won't make it again. In my opinion, it didn't show off the apples to their best. If you do make it, these scones are best eaten warm -- you'll find their flavor greatly improved by a few seconds in the microwave.
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Reviewed: Oct. 1, 2007
I followed the recipe exactly with the exception of using half whole wheat flour. These scones tasted great for breakfast and were a perfect way to use the bounty of apples we have from our small orchard.
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