Dorothea
08/233/2016
08/21/2016
Love this recipe! I usually use raisins instead of currants, and canola oil instead of butter (cuts down on the cholesterol and saturated fat!). Mine have never come out "fluffy" perhaps because I let them brown a little longer, but they are definitely lighter than wheat scones. I love how fast and easy it is when I feel a sudden desire for a scone!
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Rachel Richards
07/201/2016
07/20/2016
Mine came out like fluffy cookies too :/ really wanted dry traditional scones. Any tips?
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Michelle
04/113/2016
04/23/2016
Delicious! Left out the currants and added a do or two of lemon essential oil and they are amazing! Definitely lighter and fluffier than a normal "Fair scone", but still delicious!
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Joan
02/44/2016
02/14/2016
They are tasty. However they turned out like large, fluffy cookies instead of scones. I followed the recipe but used bittersweet chocolate chips instead of currents. Maybe being in Phoenix made a difference... I wanted scones.
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MicheleW 05/137/2017 05/18/2017Mine did too. They tasted really good though. Maybe less milk.Reply
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Jo
05/122/2016
05/02/2016
Perfection! I added 1 t. cinnamon, 1 hefty C. Pecans, and the zest on 1 lemon! My new obsession. Sure is nice to curb that "bread" craving with something this delicious! Thanks Pamela!!!!
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Joan Schraufek
12/355/2015
12/22/2015
Made Pamela's gluten free orange zest scones for my gluten intolerant son in laws. They were a hit and they loved them. It was a nice sweet treat for them. Love your mix and recipes.
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Andrea
08/235/2015
08/24/2015
I love these every time. I usually use dried blueberries instead of currants though, just a personal preference. And sometimes add a dash or two of cinnamon to the batter =)
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Ellen
04/92/2015
04/03/2015
We really enjoy these scones. I make them in a variety of flavors. My boys prefer chocolate chips. I like cranberries and pecans. I usually leave out the orange zest. I use coconut sugar in place of cane sugar. They're really yummy and not too sweet.
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Barbara H
05/120/2015
05/01/2015
Love this recipe. It made 10 large scones using a large ice cream scoop (2 1/4 inch) . Next time, I will make them with the smaller scoop.
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Erin
11/324/2014
11/21/2014
Hi there, I was just wondering if I could pre make the dough at night, fridge it, & make the scones in the morning. I plan on making a more savory version: bacon, cheddar, & chives. TIA.
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Pamelas Customer Service 11/327/2014 11/24/2014Erin - Once you mix it, you activate the leavening agents and the batter will begin to rise. I would not suggest mixing ahead of time. Denise, Customer ServiceReply
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Lolita Brache 01/16/2016 01/17/2016ACTUALLY. it works WELL to make up your dough, form the scones (you can pat dough into a circle then cut it into wedges) Put it on the cookie sheet, cover with plastic and refrigerate. This will slow any "rising action". Preheat your oven and bake as directed. It actually HELPS to have COLD butter melting slowly in the scones rather than all at room temp going into oven!Reply
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