These make some bigundo, tasty, tender scones that are super quick and fun to experiment with. They are very cakey, almost like large cookies, so a cup of tea is definitely in order. I made 1/4 of the recipe with chopped Granny Smith apples, 1/4 with cinnamon sugar sprinkled on top, and 1/2 with chopped almonds and a tablespoon of amaretto. I liked the varieties in that order. In the future I would shape them smaller by half and try more different ingredient combinations, as suggested by allrecipes.com bakers and by my available ingredients.

Ideas: more apple bits crammed in there, as much as the dough can take; different fruits: peaches, dates, pear, apricot, berries; orange and lemon juice and zest; poppy seeds; chocolate chips; pumpkin puree and pumpkin spice; currants, cranberries; desserted up with glaze or as a base for shortcake

NUTRITION PER SERVING (serving size: 1 cookie)

CALORIES 78(22% from fat); FAT 1.9g (sat 0.7g,mono 0.5g,poly 0.5g); PROTEIN 1.6g; CHOLESTEROL 7mg; CALCIUM 10mg; SODIUM 69mg; FIBER 0.8g; IRON 0.5mg; CARBOHYDRATE 13.8g

NUTRITION PER SERVING (serving size: 1 muffin)

CALORIES 204(28% from fat); FAT 6.4g (sat 0.8g,mono 3.2g,poly 1.8g); PROTEIN 4.6g; CHOLESTEROL 19mg; CALCIUM 43mg; SODIUM 288mg; FIBER 3.4g; IRON 1.4mg; CARBOHYDRATE 34.7g