Reviewed: Oct. 20, 2003

they're sensational

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Reviewed: Sep. 27, 2003

It is very good the way it is, but I have found that by adding a half cup of rasins and sprinkling a pinch of sugar over them before baking makes them delightful.

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SUPERWOMAN508

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Reviewed: Sep. 4, 2003

These were great! Light, fluffy, just slightly sweet. I added a bit more milk than the recipe said because I like the dough to be soft and sticky (they tend to turn out better that way). I can't wait to try some variations - orange and cranberry, currants, etc.

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BONASPROF

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2003

Very tasty, Very easy and Very quick! I used a tad more sugar and needed a bit more milk and they were perfect. I put them in mini muffin tins instead of cutting them out. they fluffed up very nicely! (do not over knead the dough or it will be tough and flat). My little girls loved them for their tea party.

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JUDYPOOH

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Reviewed: Jul. 27, 2003

I was looking for an easy scone to serve with supper. These were delish, but required a bit more milk than the recipe called for. The kids loved them, and ate up ate extras for a bedtime lunch. I will definitely make these again!!

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WENDY KENNEDY

Cooking Level: Expert

Home Town: Goshen, Nova Scotia, Canada

Living In: Bow Island, Alberta, Canada

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Reviewed: Jul. 12, 2003

Now THIS is a good British scone! It is simple and delicious, just the right scone to have with the traditional clotted cream and strawberry jam. I also use this very recipe for strawberry shortcake by splitting the warm scones and layering them with sliced strawberries that have been macerated in sugar and heavy cream that has been whipped with a little sugar and vanilla extract -- delicious.

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BROWNIEBAKER

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Reviewed: Jun. 22, 2003

I've attempted scones with a few other recipes with results resembling hockey pucks. This recipe came out very well. Nice, big, soft scones.

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CHRISTIMANCHA

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Reviewed: May 15, 2003

These were pretty good--the first batch was a little bland, so I added some blueberries, spices, and buttermilk instead of regular milk. Note: They don't spread, they just puff up, so keep that in mind when you're cutting/shaping them. Also, better to underbak them than to overbake them.

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KATERANDLEJONES

Cooking Level: Expert

Home Town: Logan, Utah, USA

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Reviewed: May 2, 2003

Should be served with butter.

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Marie

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Reviewed: Apr. 28, 2003

These scones turned out great! I made them for a tea party and everyone loved them. I sprinkled a little sugar on top when they came out of the oven to give them a little sparkle. If you're looking for a good basic scone, this is the recipe!

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JENIP

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Reviewed: Apr. 19, 2003

The perfect companion to a cup of tea! Very easy. I made them exactly as directed, and they turned out perfectly. I almost added more milk, as the dough looked very dry, but after kneading it for a moment, it was just right.

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Vex

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Reviewed: Jan. 27, 2003

These were easy and fun to make, and came out very well. I added a little more milk than the recipe said to. I cut 2" diameter circles, and made 35 altogether. They were delicious with honey on them.

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MOMMYROBSON

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Reviewed: Jan. 12, 2003

What a disappointment! This are bland and boring. The cooking time of 10 minutes needed to be doubled and I had to add more liquid. I used butter for the flavor-but there was none. This recipe is aptly named...basic to say the least.

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NEENIEPIE

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Reviewed: Sep. 20, 2002

This is the only scone recipe you need! These turn out perfect every time and they're not loaded with fat like some scones. I make these with butter instead of margarine and I usually use 3 tablespoons of sugar instead of 2 (1/8 cup). Good additions are 1 tablespoon of orange zest and dried cranberries or 1/2 cup frozen blueberries.

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AnnaG

Home Town: Austin, Texas, USA

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Reviewed: Aug. 30, 2002

Very Delicious! I made first batch straight off of the recipe and it was perfect: light and airy scone, not heavy like others. Second time I made it I made 4 large scone: 1 plain, 1 with dried cranberries and almond slices, 1 with chocolate chips, and 1 with berry jam (a little wet, I added more flour) swirled in.

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AGENT00111

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Reviewed: Aug. 30, 2002

Finally! The perfect scone recipe. And easy. Forget the creme recipes & stuff. I substituted butter and baked at 450 for 12-15 minutes and added a tad more sugar. Also- roll out thick because mine did not rise. And I've added stuff in, like cranberries and orange, etc. It's great- you'll love it.

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BRAINFEVER

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jul. 19, 2002

These were absolutely delicious! Very easy to make, too. I tried sprinkling some cinnamon and sugar on top before I baked them, and that came out quite well.

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CHRYSANTHEMUM

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Reviewed: Jun. 17, 2002

I like this recipe very much. My husband is from overseas and says it's pretty darn good. I add currants to this recipe, not raisins, they are to big and to sweet. This is great recipe.

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MELKTERT

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Reviewed: May 31, 2002

I made them with half cream and half milk and they tasted great

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ASHLEY STAY

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Reviewed: May 11, 2002

Thanks Angela! Very easy to make and a great basic scone. I made mine with half whole wheat and butter. I think these are lighter than those at Tea & Sympathy, and therefore better for my diet. Of course those at T&S are a wonderful treat now and then!

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