Very good! My first scone-making experience and they turned out softer and more tender than ones I've bought from stores. They were crunchy on top because of the sugar(I used the unprocessed natural sugar, so it was a lot more coarse, giving it a very pretty look!). I replaced one cup of the flour with whole wheat pastry flour. My food processor never got the mixture to look coarse or grainy, but more like very fine sand. I love the subtle maple flavor. The only thing I didn't love was the dried cherries...they tasted sort of like raisins after baking. I tasted them before I put them in the batter, and they were good, so I would probably leave them out next time.