TRELAINA

Really good. Left out pecans and added a little baking spice (cinnamon, nutmeg etc).

This is now a go to treat at our house. I’ve made it with store bought and homemade dough...although I have found that fresh dough is harder to work with. I often let it sit in the fridge for a day. Thanks for a great recipe!

We LOVE this recipe. It is great when you have a crowd to feed. I generally don’t brown the sausage ahead of time as I find it browns up just fine in the pan (and I use mild sausage so I don’t get that oil anyway). Thank you Chef John!

Amazing. This is now on my regular meal rotation.

This is wonderful...but I will offer two pieces of advice to anyone who is making it. First, microwave in shorter bursts, stirring in between. Mine would have boiled over if I hadn't. Second, don't heat this up until you have the ham out of the oven and ready. I fixed this first and then pulled the ham out...and the glaze was a solid rock!

I wasn't sure of the directions when I read this. It didn't look right, but I followed them anyway, as written. Should have listened to my gut. Once the berries and chocolate are in there, it's impossible to get a smooth dough if you don't want the berries to burst. Mix the milk into the batter first and then fold in the chocolate and berries. My scones are really ugly, but they taste pretty good.