Reviewed: Nov. 21, 2006

easy to make and everybody loves it!

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Reviewed: Aug. 18, 2006

I made this recipe last night, no need to say they were all gone by lunch the next day. Delicious and seems very versatile. For this first time I added 1/8 tsp. cinnamon, a pinch of nutmed, a little bit of vanilla, half a cup of raisins. I pressed the dough into a big circle between 1/2 and 3/4 inches thick and cut it in triangles that I subdivided in smaller bites. It required more cooking than the recipe mentionned ; about 15 minutes in my oven. I will definitely make more for friends and family on the next occasion!

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Emilie

Home Town: Montreal, Quebec, Canada

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Reviewed: Aug. 13, 2006

Great recipe. I did not roll the dough out. Inside I rolled the dough into balls with my hands and placed on the cookie sheet. The scones turned out great.

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JBorchert

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Reviewed: Aug. 10, 2006

Delicious - will make these again.

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K. Brouch

Cooking Level: Intermediate

Living In: Aurora, Illinois, USA

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Reviewed: Aug. 4, 2006

I had a little accident with the milk, adding a bit too much so that the dough was too wet and gooey to roll out. Instead, I dropped 1/4 cupfuls onto the baking sheet. And it STILL came out tasting wonderful! Slightly crispy on the outside and light, airy, and moist on the inside! A recipe that can stand a few mistakes and still turn out is definitely a keeper! :)

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mizzykitty

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: London, Greater London, England, U.K.

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Reviewed: May 15, 2006

Absolutely fabulous. Didn't have to change a thing. Will make again and again.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Apr. 19, 2006

Sorry texture and flavour just not right for a true British scone.

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coffeecup

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Reviewed: Apr. 10, 2006

I agree with MSFLISS on the "scones, not cookies" bit. I made the recipe as stated, except for using butter instead of margarine and thought they were perfect. Just a hint of sweetness, and light and airy and delish.

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Julia

Cooking Level: Expert

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Reviewed: Mar. 10, 2006

This recipe is fabulous! I've never been able to make decent biscuits, but these scones just popped right up like nobody's business. I think I put in a bit of extra sugar because I didn't have a 1/8 c measure and had to eyeball it. The scones came out perfect--not too sweet and not too bland. The only thing I would do differently next time is use a bigger cookie cutter, I think they would be better if they were about 4" in diameter.

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lazyandvain

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 3, 2006

exactly the texture that I was looking for in a scone. Yummy!

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STRAWBERI

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2006

Very nice! Light, fluffy, a hint of sweetness. I think people are crazy for saying you should double the sugar or add vanilla - these are scones, not cookies!

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MSFLISS

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Reviewed: Feb. 12, 2006

mmm... all the ingredients and proportions are correct, only mine turned out like little ugly stones Will try again, I constantly get confused with American measurements

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TequilaGirl

Cooking Level: Professional

Living In: London, Greater London, England, U.K.

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Reviewed: Jan. 25, 2006

These are perfect, just like my mum makes and she was born in England! Made them with black currants. It is hard to find a true scone in the US...the things they call scones are overly sweet baking powder biscuts.

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LYNNINMN

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Reviewed: Jan. 9, 2006

Needed more sugar, maybe double. Otherwise, quite bland. Or add raisins and currants. I only added 1/4 cup currants, but it still wasnt sweet. And maybe I'll add Vanilla next time, as suggested.

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nicolelee001@yahoo.com

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Reviewed: Dec. 20, 2005

I made these exactly as written, except with butter instead of margarine, and they were delicious. No need to add sugar, no need for clotted cream or jam -they were delicious "as is." A great economical snack for the kids. Make sure you sift the dry ingredients and don't handle the dough any more than absolutely necessary. And eat them warm.

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DEBYOS

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Reviewed: Nov. 22, 2005

I used whole wheat instead of white flour and doubled the suger and added vanilla (as suggested) and it still was great. Next I am going to try with this with splenda!

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LOIGIRL62

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Reviewed: Oct. 19, 2005

these were seriously delicious and really easy!

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minnie06

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Reviewed: Sep. 21, 2005

Bravo Angela! these were pretty amazing. I´m a Londoner living in Spain, It´s not particularly easy to find scones in sunny spain, so I was over the moon to have found this recipe. Have made them twice, they kept well in an air tight container and tasted simply delicious. Got it all to be a keeper. Thanks for this great recipe.

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Bianca

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Reviewed: Sep. 14, 2005

I changed the milk to make these vegan. I also doubled the sugar and added vanilla following other suggestions here. They are just fabulous!!! My whole family just devoured a double batch and are asking for more NOW!! Recommend highly, you won't be disappointed. We also used cookie cutters and made shapes which turned out well.

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Karen04

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Reviewed: Aug. 20, 2005

This is a wonderfully yummy recipe. I took the advice of some other reviewers and doubled the sugar and added 1/4 tsp. vanilla....I can't wait to try some of the other variations suggested!!!

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