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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Reviewed: Nov. 3, 2008

I Loved making these!!! They were SO easy and yummy that I make them often!! I like to make my cookies and muffins smaller, so for these scones I cut them out using a little medicine cup. They turned out really cute. I also split a batch I made and put butterscotch chip in half, and chocolate chips in the other!! Talk about good!!

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MissHoneyBelle

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Oct. 2, 2008

These are awesome. The only thing I did different was replace the margarine with butter and increased the sugar to 1/4 cup. My husband is a scone addict and would always buy them at Starbucks. Now he won't even give those ones a second glance.

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jennibare

Cooking Level: Intermediate

Living In: Monroe, Washington, USA

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Reviewed: Sep. 20, 2008

These scones were delicious! We cooked them a little bit longer to get a nice golden brown color, but overall the recipe worked very well. Especially with Crab Apple Jelly! :]

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Sadie

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Reviewed: Sep. 16, 2008

These were okay. I think that with some tweaking, they could be better. I would make them again, but next time I would make a double recipe, roll the dough a little thicker, and use a bigger cutter to yield larger scones. I would also add a little more sugar.

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Mrs. L

Cooking Level: Expert

Home Town: Grandville, Michigan, USA

Living In: Colchester, Essex, England, U.K.

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Reviewed: Jul. 18, 2008

We loved these, but I did add some ingredients to make them a little more "fun". I halved the batch and made one with chocolate chips. To the other one, I added cinnamon, nutmeg, white chocolate chips and finely crushed walnuts. My daughters and husband liked them and called them "breakfast cookies".

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Jul. 11, 2008

I loved this recipe. As everyone else does, made a few modifications. Added 1/4 c. sugar. Sometimes add cranberries & orange zest, other times add mini choc chips. Didn't roll out - divided into 12 sections and rolled each into a ball. Slightly flattened to 3/4" and baked. Drizzled with glaze. My kids LOVE these!

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DGRIFF718

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Reviewed: Jun. 23, 2008

My go to recipe for scones! Quick, easy and taste great! I usually add cinnamon and chocolate chips or dried fruit just to make them even yummier!!

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SUNNYBUNNY0726

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Reviewed: Jun. 17, 2008

I added cinnamon and raisins and these were quite good. They are not very sweet, but very tasty. I would suggest making them larger than 2" rounds.

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jimmy d

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Reviewed: Jun. 1, 2008

Very Good! Used 1/2 whole wheat flour and 2 tbsp sugar. Next time will roll to 1" thick.

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SusanEU

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Reviewed: Apr. 30, 2008

Wow these were great! I used the exact ingredients and they came out perfect. One thing i would suggest is to use a slightly bigger cutter like a 2 and a half inch instead of a 2 since they were quite small. Its a good recipe so i'll be making these again.

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Yippy123

Cooking Level: Beginning

Home Town: Scarborough, Yorkshire, England, U.K.

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Reviewed: Apr. 26, 2008

I've never had an actual English scone, but these turned out great for me! I made them plain to serve underneath a homemade strawberry topping! I did add 1/8 teaspoon ea. of vanilla and cinnamon, for my own touch. I cut them about 3" diameter and smooshed a slight bowl in the middle to hold some of the strawberries. Pretty danged good :)

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Miketheday

Cooking Level: Intermediate

Living In: New Haven, Indiana, USA

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Reviewed: Apr. 10, 2008

These are the first scones I've ever made but my husband and I thought they were great! I added some blueberries which made them extra good.

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Maggie Mackintosh

Home Town: Tulsa, Oklahoma, USA

Living In: Provo, Utah, USA

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Reviewed: Apr. 9, 2008

My 9 year old daughter and I made these. So easy. I used 1/2 stick frozen butter (instead of margarine) and grated it on a large hole cheese grater. I didn't have to do a thing but gently mix the butter and flour mixture together with my fingers. Added 1/4 c sugar because we like them a little sweeter. Sprinkled them with sugar after brushing the milk on top. I cut them into larger wedges so we had to bake them for about 12 minutes (turning 1/2 way through). Next time I think I will add a little lemon zest to brighten them up a bit. Thanks.

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mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Apr. 6, 2008

This recipe was great! The only change that I made was adding more milk (about 1/2 cup), adding about 1 cup of dried cranberries and the zest from one medium/large size orange. The dough was a little too sticky because of too much milk so sprayed my palms with non-stick spray, rolled the dough into rounds, and flatted them on the baking sheet. 10 minutes was perfect! I will definitely make these again! Also, I served with butter and strawberry jam which made them deeelish!

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Kim

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 5, 2008

These were great! I didn't have any cream of tartar, so I substituted triple the amount lemon juice to give the recipe enough acid and worked out fine. Absolutely delicious, and such an easy recipe... especially if you opt to skip the rolling out and just shape little pucks by hand ;-)

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PAMEJIA

Home Town: Kiel, Schleswig-Holstein, Germany

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 24, 2008

It's really good! I personally like plain scones. I did have to use about 1/2 C more milk for a soft dough and added 1 tsp of vanilla. I also used butter. Just in general whenever a recipe calls for shortening I use butter. I've also made lemon and blueberry scones with this recipe. I add the zest of one lemon and 2 C fresh blueberries. It's a great base for different kind of scones.

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Cocooned

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Mar. 17, 2008

I cut these into the triangle shapes I'm used to for scones, and these turned out yummy. A little too simple for my taste, but still very good.

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Chazwaine

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

I love this recipe, but I throw caution to the wind & use real butter. :) They are so fast to make. Even though there are recipes specifically for the addition of berries & such, I just add dried cranberries to this recipes towards the end. They taste best when they are still warm. I have added them to many tea parties over the years.

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SilverXeno

Cooking Level: Intermediate

Living In: Valrico, Florida, USA

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Reviewed: Jan. 20, 2008

Yummy! This is my first time making scones. I doubled the batch and substituted half of the flour with whole wheat graham flour. A little coffee shop that I love makes these with diced dried apricots and white chocolate chips. I made half of them with the diced apricots, but didn't have any white chocolate. These are superb and don't need any extra sugar. They are not supposed to be like cookies. The other half I added frozen raspberries. This made the dough a little harder to work with because it made it a little more moist, but these also turned out wonderful! Also, I didn't have any parchment paper, but used a silicone baking mat that I have. Thank you so much for this great recipe! This is a keeper!

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