Reviewed: Apr. 30, 2002

These were quick and easy to make. I had planned to add some blueberries, but when I saw the dough was pretty dense I was afraid they would get all broken up if I tried to mix them in. I also decided to cut the scones into triangles. I wasn't sure how much the scones would spread as they baked, and since they hardly spread at all, my triangles were too small. BUT, they tasted great in spite of all this and I would definitely make them again.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 1, 2002

Very good! I made these for my Scottish friends and they loved them. I added mini-chocolate chips to one batch and raspberry jam to another. They took a little longer to bake than the recipe ways, but that could be my oven.

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LOUISE CANADA

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Reviewed: Mar. 13, 2002

These are great! I think I'll probably double the recipe next time since they went so fast. I improvised a little by mixing strawberry jam in half the dough and chocolate chips in the the other... they came out great, and they're tastiest right out of the oven!

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KKAFRL

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Reviewed: Jan. 31, 2002

I made these scones for my British grandmother for Christmas breakfast and she RAVED! The rest of my family enjoyed them with clotted cream and jam (from Tea and Sympathy) and they were perfect...not heavy and dense like some scones I've had, but light, tender, soft, and delicious. Thanks from my grandmother (who said she never could make a good scone, and now can with your recipe) and me.

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HEATHERNYC

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Reviewed: Dec. 18, 2001

Delicious, and SO easy to make. I used soy milk instead of regular milk and they still turned out oh-so-fluffy and good. I cut them into tringles though, which worked better and they turned out quite pretty. :) I threw everything in a mixer, which worked well, and topped it with lemon curd. I would definitely recommend this to anyone interested in a super easy breakfast recipe. Thanks for sharing!!

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JUNATHENA

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Reviewed: Nov. 29, 2001

After a failed first attempt (Uk users be aware that baking soda is NOT baking powder but Bicarbonate Of Soda ) we tried again. This time the results were fantastic and having just tried one with butter and jam i am amazed at the lightness of these excellently easy to create scones. My thanks to the author

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DESCDS

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Reviewed: Oct. 8, 2001

I don't know how the other guys handle the dough in this recipes, but I choose it anyway, despite the bad reviews because of the low fat content. Couple of tips for this recipes: 1)Do not "overub-in" the butter. Yes! please use butter for the flavour, instead of the margarine. 2)Make sure everything is extremely cold. 3)Do not knead the dough for more than 8-10 times, even when there are crumbs left behind, just pat them onto the dough when you shape it out on the cookie sheet. 4)Instead of cream of tartar and baking soda, add 2 tsps of baking powder. I made many many scones before, but never ever cut any of them into circles as suggested in recipes. Instead roll the dough out into a 6" circle and scour the circle into 6 triangles is my favourite method.

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NINGENSUKI

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Reviewed: Apr. 21, 2001

I tried this recipe because it got a high rating, but the scones came out flat and dry.

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OTDiva

Cooking Level: Expert

Living In: Saline, Michigan, USA

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Reviewed: Dec. 2, 2000

This was very easy to make and tasted wonderful. I would suggest this to be rolled to 1/2" thick.

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JOHN FORSYTHE

Home Town: Boise, Idaho, USA

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Reviewed: May 16, 2000

I tried these because there was less butter and plain milk, rather than the ones my mother taught me, with twice the butter, sour cream and lots more sugar. However, these were very dry, tasteless and flat. So very dissappointing. I am surprised at the positive reviews.

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Rob

Cooking Level: Expert

Living In: Lethbridge, Alberta, Canada

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Reviewed: Mar. 22, 2000

used 1/2 whole wheat and 1/2 all purpose gives a diferent taste also used 1/2 the sugar for a more savory approach

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TRIANA

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Reviewed: Mar. 19, 2000

These are good basic scones and easy to make.

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Brenda

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Reviewed: Mar. 7, 2000

Overall this is a nice recipe, but I found the flavor and texture a little disappointing. I served these to my friends who have enjoyed other scones in my reciipe, and the politely said, " I like the others better".

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emmaxwell

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Reviewed: Mar. 6, 2000

These scones are really good. I was surprised because they use less butter than the scone recipe I normally use, but they were quite good anyway. Note: I found I had to use a tiny bit more milk than the amount given.

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christina

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Reviewed: Feb. 26, 2000

Excellent recipe! I'm a scone baker and these were wonderful. Thanks for the great recipe! Tracey

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tracyann

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Reviewed: Feb. 11, 2000

Awesome and delicious! I've never tasted the scones from "Tea and Sympathy", but I'm sure that these beat them by a long mile. They are soft, fluffy, and have the best flavor! Try them, and I'm sure you'll be delighted!

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