Reviewed: Jan. 10, 2008

These were really delicious -- not too sweet, like most scones I've tried. I added 2/3 cups of coarsely chopped walnuts and a tsp. of orange zest (about one orange). I also swapped out the extra two tablespoons of milk for orange juice. The scones were so good, and came out just like they were supposed to.

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arnie

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Reviewed: Dec. 25, 2007

I substituted four teaspoons of baking powder instead of baking soda, 3/4 teaspoon of salt instead of a pinch, 1/3 cup of white sugar instead of an 1/8, and 3/4 cup of cream instead of milk. I also added two tablespoons of shortening and one egg to mixture. I did not add the cream of tartar. I served them halved with strawberry jam and whipped cream. My version: 5 stars, this version: 3.

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tipsuda

Cooking Level: Expert

Home Town: Hollywood, California, USA

Living In: Arleta, California, USA

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Reviewed: Nov. 30, 2007

Having spent the last 12 yrs. in England, I found these scones very authentic in tast & texture. The brits often like to add currents. The traditional shape is a large circle (not triangles), serve with jam,thick whipped cream & a cup of strong, milky tea and you'll experience a true "English afternoon tea"! I brought them to my son's 3rd grade class for his heritage project, the kids loved them w/the jam & thick cream!! Thanks.

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kaz

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Reviewed: Oct. 25, 2007

This is the best recipe for easy scones! My scones always turned out like rock cakes that didn't rise, not now. I used 2tsp cream of tartar,1tsp baking soda and 1/2cup of milk. I also used "Splenda" low cal sweetner instead of sugar to make it diabetic friendly. Don't over mix and lightly knead (5 times)Position high in the oven and the cooking time is 15 minutes for perfect scones.I also added sultanas to one batch by pressing them into the dough before i cut them into rounds. Delicious!!!

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energibabe

Cooking Level: Expert

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Reviewed: Oct. 17, 2007

I am sorry, but these scones were a real disappointment. I was making these for my boyfriend's birthday breakfast. I followed the recipe exactly, baking for ten minutes at 220 C, and they came out completely raw. I also agree with the other reviewers who said the recipe didn't call for enough sugar. I live in London and am used to scones that are not too sweet, but these were bland and salty.

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ejwheeler

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Reviewed: Oct. 5, 2007

This was my very first time having scones they were were good. Thanks

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Reviewer:

Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 2, 2007

Amazing basic scone recipe! I added about 1/2 a cup more sugar and some lemon zest for wonderful blueberry scones. I used this recipe again, following it exactly for ham and cheese scones. This is the best foundation for any scone you can imagine! Thanks so much, I will use it again and again!

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Liane

Cooking Level: Expert

Living In: Alexandria, Virginia, USA

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Reviewed: Sep. 22, 2007

I really like this recipe, it's so quick! I also added rosemary and cheddar cheese to one batch and it turned out great!

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marionberry

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 8, 2007

This was a very easy, very tasty recipe. I actually used a cookie cutter and made cute little shapes of my scones and people loved them. I added lemon zest about a 1/2 cup more sugar so they were slightly sweeter.

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bakerdunn

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Issaquah, Washington, USA

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Reviewed: Jul. 29, 2007

I thought these were very good. The dough was a little hard to work with, though.

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Tracy H.

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Reviewed: Jun. 29, 2007

These are easier to make than I thought they would be! Good flavor and texture. Will add blueberries next time. Very good!

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jean

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Reviewed: May 29, 2007

I doubled the size and served them in a traditional shape. Same cook time and they were crunchy on the outside while soft on the inside. We loved them and ate them all! ^^

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Alyssa

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: May 24, 2007

This is an incredibly easy recipe! I added more milk to the batter and put pats of butter on the tops of the scones right before baking for a richer taste.

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MELANIESAYSHI

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Reviewed: May 24, 2007

Whipped cream... strawberry jam... yummy!!! Thanks for a fabulous recipe!

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PETZDELIGHT

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2007

I love this! Very close to what I eat in England :)

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PRUBY

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Reviewed: Feb. 24, 2007

Good. I am very inexperienced with Scones but these were fairly easy. I did add a little bit more milk. I rolled out my dough too thin so I cut some in strips, put chopped walnuts between & covered with another strip. Next time I will add blueberries.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2007

These scones were pretty good - not a dry scone. My kids sprinkled cinnamon and sugar on them before baking which added some flavor.

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Karen A.

Cooking Level: Expert

Living In: Montclair, California, USA

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Reviewed: Feb. 4, 2007

I've been living in England for a little while now, and I decided it was time to learn to make these. This recipe is perfect! They taste just like what I've been getting over here. I added some frozen blueberries to mine. It was a little messier and I had to work fast, but they really are tasty. It also helps to use chilled butter, cut it into cubes, and use your hands to mix it in. Thanks for this recipe!

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C IS FOR COOKIE

Home Town: Hendersonville, Tennessee, USA

Living In: Clovis, New Mexico, USA

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Reviewed: Jan. 24, 2007

This was a great recipe, and really easy to prepare. My husband who has been to the UK several times claimed that they tasted authentic. The only thing I did differently was instead of cutting out the rounds I separated the dough in half and shaped each half into a large circle - 3/4 inch thick. Then cut them like a pie into six slices each and baked them that way. They looked more like the typical scone and baked perfectly. Again, great recipe - thanks!

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Donna S

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Dec. 8, 2006

These are good - and coming from an English person that means something! I added raisens, as in England, you cant have raisen-less scones!! Served with clotted cream and jam, and they're lovely!!

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