I made scones today after watching Martha Stewart on PBS, and since I had seen her demonstration, I simply made them the way she did, which is very similar to Ann's. One difference is that she used dried currants soaked in Grand Marnier, and that intrigued me. I used dried cranberries instead and soaked them in half Cointreau and half Triple Sec because Triple Sec has a more intense orange flavor. MS added orange zest to hers, but my oranges were not ripe, and so I omitted that ingredient. I also cut the amount of salt in half, and I think I could have used even less. Next time I will try Ann's recipe, but I had a bit of trouble finding it here, since GW searches are not that helpful. Eventually I did a Google search to find Ann's recipe, but by then I had already made the other recipe. MS uses part cake flour, and I had cake flour that I wanted to use up, which is another reason I went with her recipe. I love scones, and so it's good to have more than one recipe. I did think that the liqueur soaked cranberries was a good variation, and I don't think they needed orange zest. I like Ann's method of freezing the butter and then grating it, which is easier than the MS method of combining butter and half the flour in the food processor - much more to clean that way. Lars Here is a link that might be useful: MS version This post was edited by publickman on Sun, Sep 29, 13 at 20:47

Thank you both. I wasn't sure either, so I froze them without icing them first. We decided to pass on the pig-out option. I thought that might be kind of like serving guests a cake with one slice already cut out. ;o) They look and smell delicious, Ann. Thanks for the recipe. I love your blog.

I had to make a call before receiving your replies, and it turned out to be a pretty good one - I brushed the crust with cream and gave it a scant sprinkling of vanilla sugar. I was worried about it scorching, but it didn't. However, I did use a pie shield to protect the edges for the last 20 mins. Ann, the pie turned out great! I used a combo of Granny Smith and Macoun apples and 1 1/2 tsps. of Penzey's Vietnamese Cassia cinnamon - we like cinnamon... What I liked about this recipe was that the few ingredients let the flavor of those fresh-picked apples shine through. Sometimes less is more. Based on the responses, the only thing I'll do differently next time is be more generous with my sugar sprinkling on top.

Thanks for the super-fast response! Those Danish are such a staple at Christmas on this board that I've just been watching for someone to post about them :) Freezing ahead would be perfect! I can re-heat them a little and then glaze--practically effortless. Thanks again--I can hardly wait to try these!