Comments on: Almond Cherry Scones (with coconut sugar)

By: Mary

Mary — Thu, 23 Jul 2015 23:41:51 +0000

In reply to Oana. Hmm, I wonder if you use too much liquid? Try these and lemme know how they go! I'm always scared the dough is too dry, but it makes for nice scones (that aren't too dry in the end!).

By: Oana

Oana — Thu, 23 Jul 2015 20:52:20 +0000

My scones always turn out messy and never as risen as yours. The texture looks just right, I suppose I gotta keep trying!
Well done!

By: Mary

Mary — Sun, 19 Jul 2015 05:24:32 +0000

In reply to Debbie. Hmm interesting. I hear steaming them is key, but I have no clue how you go about doing that...

By: Mary

Mary — Sun, 19 Jul 2015 05:24:00 +0000

In reply to Eileen. Thanks, Eileen! Agreed on Portland... It's pretty great!

By: Eileen

Eileen — Sun, 19 Jul 2015 00:38:52 +0000

These scones sound fantastic! What a great way to eat as many cherries as possible. Also, I am jealous of the whole being in Portland thing! It's one of my favorite places. 🙂

By: Debbie

Debbie — Sat, 18 Jul 2015 15:34:39 +0000

I used raw sugar for the scones. They were delicious. Th sticky toffee pudding was good, but not the same. Pudding was not moist enough, and caramel sauce was grainy. Next time will try water bath technique.

By: Mary

Mary — Sat, 18 Jul 2015 01:24:04 +0000

In reply to Debbie. You can definitely use normal sugar! I'm curious to hear how the sticky toffee pudding goes... if it's a success, I want the recipe!! (YUM!) xo

By: Debbie

Debbie — Fri, 17 Jul 2015 23:39:42 +0000

I am experimenting with sticky toffee pudding and custard sauce tonight. Scoones (as I heard them pronounced in Scotand) will be perfect, I have cherries, but not coconut sugar....