Reviewed: May 16, 2010

Although tasty (due to the amount of walnuts) the final result was dry and crumbly. I wouldn't try this recipe again. Sorry!

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4 users found this review helpful

Reviewer:

Martha Brasil

Cooking Level: Intermediate

Living In: Rio De Janeiro, Rio De Janeiro, Brazil

Reviewed: May 16, 2010

This is the first time I've made scones and now I'm hooked! I didn't have any maple extract so I used 2 T. of maple syrup. I also used maple syrup in the glaze. I patted the dough out to about 1" and cut out heart-shaped scones. This recipe made 16 scones. Delicious and so easy!

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12 users found this review helpful

Reviewer:

Cookie Diva

Cooking Level: Expert

Home Town: Canoga Park, California, USA

Living In: Encino, California, USA

Reviewed: Apr. 26, 2010

I've never had a scone before, so I'm not sure how to rate them. But, my whole fam enjoyed them and they made a great breakfast! Thanks for the recipe!

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7 users found this review helpful

Reviewer:

pbfanRach

Reviewed: Apr. 24, 2010

These have to be the best baked scones I've ever had, though I admit to substituting hazelnut flavoring for maple since I was out of maple. The texture of the dough is perfect for forming and cutting, and the final result is a moist, delicious, non-crumbly scone. My new favorite weekend breakfast!

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9 users found this review helpful

Reviewer:

Skip

Reviewed: Mar. 11, 2010

I've made these twice. The first time I used whole milk and pecans instead of walnuts, and they were great. The second time I used almond milk instead of half and half, and substituted 1/3 the sugar with erithritol. No one could tell any difference, they were just as great.

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10 users found this review helpful

Reviewer:

Samia

Reviewed: Mar. 3, 2010

Amazing recipe! I used two tablespoons of maple syrup in the scone recipe, and they turned out wonderful. I think next time, I'll just mix the powdered sugar and some maple syrup together for the icing. As it is, it was nothing special.

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20 users found this review helpful

Reviewer:

JBOITX

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Jan. 26, 2010

Just to comment and this might help. The scones should not be crumbly. This is why I do not grate the butter. If you put the dough together with some of the butter in small pieces (not all), the butter will melt in baking and create a moist scone. One other thin, if you have the dough out longer than ezpected, put in the refrigerator again. That way the butter isn't all melted when you go to bake them.

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33 users found this review helpful

Reviewer:

Sandie

Cooking Level: Expert

Living In: Corvallis, Oregon, USA

Reviewed: Jan. 24, 2010

These taste great! I was unsure to give it 5 or 4 stars, it was very dry and crumby, BUT I'm not real knowlagable on scones; maybe scones are supposed to be crumby. these ARE TASTY! just serve with something wet; a cream or sauce, they'll be impressed. great with coffee. I took the advice of another reviewer with the frozen grated butter. Also, I don't like walnuts, so I used a cup of chopped fuji apple- YUM!

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9 users found this review helpful

Reviewer:

DiGGoNZo

Reviewed: Nov. 29, 2009

Great scone recipe! I toasted the walnuts at 350 for ten minutes. I didn't have maple extract so I used 2 Tbsp. of pure maple syrup. I added 1/2 tsp. of cinnamon to the dry ingredients. I always freeze my butter and grate it into the flour mixture - it makes things a little easier. These came out very nice. They really don't even need the glaze, but I did one anyway: 1/2 c. confectioners' sugar, 2 Tbsp. of real maple syrup, and 1/2 tsp. of vanilla extract.

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70 users found this review helpful