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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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lyn
10/301/2014
10/29/2014
Love your mixes.....pls,pls,pls tell me if there's any way I can make these into pumpkin scones??!! Been trying to find a recipe to do with your pancake mix. Also can I substitute almond milk as we aren't supposed to do much dairy and any way to sub honey for sugar which is really bad for our inflammation. I know it's a lot to ask for but I bet ppl would love a pumpkin scone recipe. TY!!
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Pamelas Customer Service 10/302/2014 10/30/2014HI Lyn- Try using a traditional wheat recipe for Pumpkin Scones, and swap the wheat flour for our Artisan Blend...let me know how it goes! And yes, you should not have any problem using almond milk. Most recipes work using honey, just check the ratio via the internet to know how much to use. Denise, Customer Service Info@PamelasProducts.comReply
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