Reviewed: Oct. 27, 2009

This was my first time baking from 'scratch' and it came out better than i expected! only thing i did differently was use 'craisins' and sprinkled sugar over the top before i put it in the oven. one mistake i made was leaving a bit of flour on the bottom before i put it in which kind-of gave it a slight powdery taste. besides that, really easy, fun and tastes great! THANKS!

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Alain

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Reviewed: Oct. 25, 2009

I threw this all in my kitchen aid at the same time, mixed it, kinda rolled it out and cut them. They are AWESOME! I brushed them with butter and milk at the end! AWESOME!

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xezandria

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: Oct. 21, 2009

This recipe is a keeper for me! After years of attempting to make scones and failing miserably because they didn't rise or were too dry and bland, I've finally found a great British scone recipe! Being from England, I was always striving to find that perfect scone texture, moisture, and rising factor. Now I need to look no more! I added some sultana raisins to the mix and had to bake them a couple of minutes longer than stated on the recipe probably due to the high altitude where I live. I added milk chocolate chips for the batch I made for the kids and they loved them. I like to plonk on some strawberry jam and cream and they are simply divine. Even my hubby is amazed that I've finally made some scones that rise and don't resemble cookies in appearance! I must confess I've just finished gobbling one up for my breakfast! Thanks for the recipe Angela!!

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Firehorse

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Reviewed: Oct. 21, 2009

I'm a southern girl, but since I tried this recipe I haven't made my southern biscuits at all! These have a great texture, a nice but not overpowering sweetness...yum!

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TXmom

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Reviewed: Oct. 16, 2009

Very good, basic scone recipe. I won't use baking paper again though---all my gorgeous scones were completely stuck! Next time I'll butter the sheet instead. We ate these "Devonshire style", with freshly whipped cream & strawberry jam. Delicious!

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ChookChick

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Sep. 29, 2009

This was a very good basic recipe to play with.I made them very thick and cooked 12 minutes. Light layered texture. Followed to a T this time and had with a stew. Next time will do with some white chocolate and cranberries for a simple dessert.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Sep. 28, 2009

This is a great recipe. I made it many times now. I used cream with a little milk and they turned out very yummy. They are not sweet at all. I've made lemon curd to go with them and it was a hit.

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JanV

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Dallas, Georgia, USA

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Reviewed: Jun. 30, 2009

This is the best scones recipe! It takes minutes to make and is so delicious. Our family favourite is to eat them warm with strawberry butter (puree fresh strawberries, butter, and a bit of honey) Great Recipe Angela!

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KtLizbet

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Reviewed: Jun. 23, 2009

Great recipe! I'm half English and my grandmother used to make these all the time. If you want these to rise and be sure to use self-rising flour vs. all-purpose (still add the same amounts of cream of tartar, baking soda, and salt). I used light butter instead of margarine. If you want to make things easier, freeze the butter and then grate it with a cheese grater into the flour mixture. Always use half and half. You don't have to knead the dough very much and if you're not good at it, just spoon the mixture onto the parchment paper. They'll bake up just like biscuits.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 16, 2009

This recipe was so easy to do! I've made them twice for afternoon tea with more requests for them in the future. I've passed it along to my mother and mother-in-law with great feedback! Fantastic!

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laurenholly2008

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: New Westminster, British Columbia, Canada

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Reviewed: Apr. 1, 2009

I used butter (of course!) and a little vanilla. I shredded the butter on and barely kneaded it adding an extra TBSP of milk or so. I patted the dough into a round and cut it into 8 wedges. I have to say I was very pleased. I probably won't use another scone recipe.

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Meganleiann

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

Bland and doughy, but perhaps that's because I made a double batch.

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auntiekake

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Reviewed: Mar. 13, 2009

I'm sorry, but these scones were quite terrible. I followed exactly at 10 minutes and they came out raw. There's just too much flour and not enough butter and sugar. I ended up throwing away the entire batch. I just don't understand the rave reviews....

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Sook Lin

Cooking Level: Beginning

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Reviewed: Jan. 29, 2009

PERFECT! I used self raising F - it was what I had. The baking powder & creme of tartar give it thee PERFECT lightness and flavor. Enjoy - I am

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El Cooper

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Reviewed: Jan. 25, 2009

maybe I did something wrong, but these were more like crunchy biscuits than scones. I think next time I am going to not flatten them out and try to make the biscuit thicker and not not cook very long.

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Nicole

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Jan. 14, 2009

This recipe was SO easy and fast. I didnt have any cream of tartar so I substituted baking powder for the tartar and baking soda per someone else's suggestion. I would add a little more sugar, perhaps some raw sugar on top before baking? These were lovely fresh out of the oven on this snowy day with a cup of tea! Enjoy!

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Mrs. Piatt

Cooking Level: Expert

Home Town: Glenshaw, Pennsylvania, USA

Living In: Meadow Lands, Pennsylvania, USA

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Reviewed: Dec. 3, 2008

Delicious! Added some vanilla to some of the batch and those were yummy as well. Thanks so much!

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Minot

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Reviewed: Nov. 27, 2008

Super simple,quick and versitile. I added 1tsp.ground cinnamin and a small handful of raisens. Its also nice to sprinkle cinnamin sugar or sift confectioners sugar on top. I plan to experiment with different ingriedients. Everyone loved them and I will need to double the recipe. They didn't last the day in our home.

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Christine

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

Lovely, simple and easy. I plan to make more and try some of the variations mentioned.

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jennazenna

Cooking Level: Expert

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Reviewed: Nov. 16, 2008

Made these today to go with lemon curd off this site. Very tasty scones! I am rating 4 just because I had to add another 1/4 cup milk just to get the dough to come together, but other than that this was very good and I didn't change other ingredients. Shaped into round and scored to bake, so it took longer to cook, but my fault and not recipe. These rose beautifully and had a really great texture. Will definitely make again!

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rosyshell

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Basic British Scones

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