MommyFromSeattle

Very moist, tender scone and ingredients and porportions were pretty much perfect. No need to grate the butter folks. Just cube up the butter, add to the flour and mix with your Kitchenaid using a paddle beater on low. After a few minutes, the butter will become pea-size then add your wet ingredients. So easy to make in the mixer. I usually use regular salted butter and add 1 teaspoon vanilla. My favorite combo is making Orange Apricot scones. I add tsp. orange zest to the flour mixture and finely chopped dried apricots. I then make a glaze using orange juice, powdered sugar and orange zest. So moist and keeps well all day. I would suggest eating it all the same day or else it does get dry on day 2. I always get exactly 8 scones, bake for exactly 15 min.

Made the recipe to a T the first time - results were dry due to high heat and whipped egg whites. Second time.. I used only 3/4 stick of butter, 2 eggs only, beating egg well until incorporated, then add flour until just combined. Do not overbeat or you'll get a tough crumb. I used a kitchenaid mixer but mixed the flour by hand using the folding method. I uses well seasoned 10" cast iron pan and baked exactly 40 min. Cake was moist and very tender.

A good, reliable recipe. Nice and tender from the milk and subtle sweetness from the honey. I used a little more wheat flour than white flour for a darker loaf. I brushed with egg whites and sprinkled with whole flax seed for color and texture before baking.

Very good - flaky and very light. Not as fragrant as crusts using butter. I have since used 50/50 butter and shortening and it's wonderful. Buttery flavor as well as flaky from the shortening.

Sorry but I'll have to be in the minority here and rate it low. I made it to the T and baked for 1 hr. exactly. There are so many eggs in this that the pumpkin part had the texture of pumpkin scrambled eggs and was a bit watery. Not smooth and creamy at all and would NOT be a good substitute for a good pumpkin pie. The cake topping was dry and too thick. I say 2/3 a box would have been fine. And this cake was tooth aching sweet. 1 cup sugar would've been plenty, especially since the cake mix is already too sweet. 1 hr. gave me a very brown cake topping, on the verge of dark brown at the corners. I'd say reduce this to 3 eggs at most, use 2/3 of cake mix and reduce the sugar! But for me, I will not be making this again. Definitely had 'from the box' taste.