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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Deedre G

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2005

Simply scrumptious scones! I ate the entire batch in one sitting. I also doubled the sugar like most other reviewers reccomended.

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THEINSANECHEF

Cooking Level: Intermediate

Home Town: Grand Canyon, Arizona, USA

Living In: Crater Lake, Oregon, USA

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Reviewed: Jun. 28, 2005

This was a great recipe for a scone. They are wonderful! To make mine sweeter, i used 1/4 cup sugar and added vanilla extract. You can use anywhere from 1/4 to 1/2 of a teaspoon of the vanilla. I also mixed some vanilla with the milk to brush on top of it before baking and sprinkled sugar on top to give it a nice golden brown finish.

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COURTNEYTC07

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Reviewed: Jun. 26, 2005

The only change I made to this recipe was to add 140g of raisins. Other than that, exactly as written, which is saying something for me! Short and delicious - English even to someone from England. Thank you!

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FADEDDREAMS

Cooking Level: Intermediate

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

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Reviewed: Jun. 11, 2005

Perfect scones every time, goes great with the lemon curd.

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SMEE

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Reviewed: May 1, 2005

Yummy! I used real butter instead of margarine and also sprinkled the tops with some white sugar.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Apr. 21, 2005

Great traditional scone recipe! I added 1/4 cup of sugar instead of 1/8 to give it more sweetness. I only got 9 out of the recipe instead of 12, but overall it's fantastic! I tried it with cream and homemade lemon curd and they were divine! Light and fluffy - thanks for the recipe! I will be serving them at our church Mother's Day tea.

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ABBI_D

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Reviewed: Mar. 10, 2005

These are alright, but true British scones are sweeter and fluffier. I halved the recipe, and ended up with 5 rather small, thin scones. I will probably make these again but will add more sugar, and will aim to make 10 thick scones using the stated recipe.

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 21, 2005

These were the best scones I have had since I live in England over 10 years ago! To all those "scone" lovers out there these are about the closest you can get to a real English Scone without flying to England to have one. Thank you for the great recipe!

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FOGG26

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Reviewed: Dec. 2, 2004

I have made this scone many times and every time, I get compliments, even my six year old niece loves it. I use the same recipe using extra old cheddar sometimes and it is a nice mix in flavour with the strong cheese and sugar. yum.

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INES1

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Reviewed: Nov. 23, 2004

These were fabulous! Loved them, loved them! Crispy on the outside and so very soft and fluffy on the inside. I am a sweet tooth but I count calories, so I substituted the sugar for 1 cup of Splenda and used Country Crock with Yogart spread. I didn't have cream of tartar, so used 4 teaspons of baking powder in place of that and the baking soda. I also added some frozen blueberries. They were really wonderful! And barely a 100 calories each!

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KOHKI730

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Reviewed: Nov. 8, 2004

This recipe was amazing... I'm an impatient and clumsy cook, and I still managed to make these incredible scones. They taste excellent even after a day or two, not growing dense or overly moist. My complements!

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SOMEDAYDOMINION

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Reviewed: Oct. 27, 2004

These are awesome scones! They were all gone 20 minutes after they came out of the oven. The boys DEVOURED them! Thanks for the recipe Angela.

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: Oct. 23, 2004

so delicious. they taste so good, i can't believe they're as healthy as they are. if you are a poor college student and do not have parchment paper, just grease and flour a cookie sheet. they didn't stick at all. and if you want to add chocolate chips or blueberries, try mixing them in before you add the milk.

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ILOVEMUFFINS

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Reviewed: Sep. 24, 2004

I just bakes these, and they turned out wonderful. I did not add anything, like berries, fruit, spices or chocolate; they are great as is; but you certainly can with this basic recipe. Thank you very much, this is exactly what I was looking for.

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CRYSTALTUKA

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Reviewed: Jun. 28, 2004

Just like the scones from that coffee place on every street corner but not so dry! I used a little more sugar in the dough, patted it into a circle about 3/4 inch thick right on the parchment paper, scored the circle into 8 wedges (cut almost all the way through), brushed generously with milk and sprinkled with white sugar. Took about 12 minutes in my oven to get the nice light light golden around the outside. Transferred the whole circle to a wire rack, cooled a bit then "broke" the wedges out for a beautiful scone that tastes really good with jam. My 3 1/2 year old son loves them!

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TERESA_C

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jun. 28, 2004

My husband loves these scones, and he is a tough critic. I've made them several times with perfect results each time, and I tried a small variation on these today which worked out wondefully! I added 1/2 tsp. of nutmeg to the dry ingredients, and used 1/4 C. of brown sugar in place of the white sugar. Made a lovely caramel colored scone, which tastes divine.

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JANEUASTEN

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Reviewed: May 22, 2004

I cooked this today with my 5 and three year old kids. We all loved them with strawberry jam. They turned out just perfect.

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KRISP1

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Reviewed: Apr. 4, 2004

This was a fair recipe. It was very easy to make, because I did not roll out the scones and cut them, instead I dropped them into a mini-muffin pan. They tasted alright, but a bit bland, and heavy. If I ever make these again I will use more sugar.

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K. MARIE

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Reviewed: Mar. 22, 2004

Very good, much like an original English scone. I rolled the dough out a bit too thin so my scones were not very thick. I will try rolling the dough next time to about 3/4 inch.

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DramaQueen

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Basic British Scones

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