Comments on: Fresh Herb Pull-Apart Scones

By: Anna Mc

Anna Mc — Sat, 30 May 2009 02:50:56 +0000

This herb scone recipe looks great and I am going to try it this weekend. Do you think it would be ok if I used all whole wheat flour instead of half whole wheat and half all purpose flour?

By: YVE EVANS

YVE EVANS — Wed, 01 Apr 2009 12:25:06 +0000

HI ALL,

I LIVE IN SPAIN, SO GET THRU A LOT OF HERBS.

IF LUCKY I AM ALBE TO KEEP PARSLEY GOING THRU THE WINTER.

MY BEST TIP WOULD BE CUT ANY MINT,SAGE OREGANO AND WASH AND FREEZE PERFECT FOR USE IN WINTERTIME.

ONE MORE, ANY CELERY LOVERS OUT THERE?

TO KEEP IT FRESH AND CRUNCHY FOR WEEKS [ I THINK 7 WEEKS THE LONGEST] WRAP IN KITCHEN FOIL IN THE FRIDGE, PERFECT.

LOVELY SITE JUST FOUND IT.

YVE

By: Leigh Hendry

Leigh Hendry — Sat, 16 Aug 2008 16:21:04 +0000

I love your website. I recently started making bread and I have learned so much from you site. When ever i am looking for some thinf new I check you site first. Thank you

By: Bayou Woman

Bayou Woman — Sun, 10 Aug 2008 21:17:01 +0000

Mmmmm. Delicious looking!
BW

By: Kim W

Kim W — Sun, 10 Aug 2008 02:07:10 +0000

I have a kitchen herb garden, here’s what I have…

~sage
~cilantro (I could LIVE on cilantro!!)
~rosemary
~dill
~I also have lavender.

Blessings from Ohio…

By: Shari

Shari — Sun, 10 Aug 2008 01:33:02 +0000

My entire garden is in pots because the only sun in my back yard falls on my patio. My herbs are: basil, rosemary, thyme, parsley, mint, oregano, and chives.

I take my herbs in every winter, and I use the word “winter” quite loosely. We have a few days here and there where we have to bring plants inside. I’ve been growing most of these herbs continuously for years.

By: dlyn

dlyn — Sat, 09 Aug 2008 02:56:01 +0000

Those look so good and I’ll definitely give them a try. I have a huge stack of old Mother Earth News mags myself – they are like Nat’l Geographics – some kind of crime to throw them out I think. For herbs [which I grow in pots with annuals spread all over the sunny places in the yard]I have a couple kinds of oregano, 2 kinds of rosemary, sage, thyme, lemon balm, catnip, basil and several kinds of chives.

By: Angie

Angie — Sat, 09 Aug 2008 02:48:26 +0000

This year is my first time growing and using fresh herbs. Oh my goodness, what a difference! I’m LOVING the great flavors they are giving everything. I have cilantro, lemon thyme, basil, sage, rosemary and oregano. I’ve used each individually, and in different combinations. Regardless what I do, they give whatever I put them in SO much more flavor. Yum, yum, yum! How have I made it 38 years without knowing how good they are?

By: Brandy

Brandy — Sat, 09 Aug 2008 02:28:33 +0000

They look too pretty to eat!

By: Amy Addison

Amy Addison — Sat, 09 Aug 2008 01:42:50 +0000

I have never even considered making a savory scone! Thanks for the idea.

I’ll have to try these after my next trip to the farmer’s market for fresh herbs.