Reviewed: May 13, 2009

Needs some revision--either less milk or more flour! They are rather dry. I made these with crisp peaches, and the peach flavor seemed "lost". As I've made these with honey and whole wheat flour instead of sugar and white flour, I've really liked these! I've been using fresh dewberries to replace the blueberries. I now know that this is a great recipe!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Apr. 20, 2009

I absolutely LOVE these scones. I must admit I cheated by giving the recipe to my mother and asked her to make it. She has made it several times for me and it is still my favorite breakfast food. Not too sweet and warmed up with a pat of butter makes it perfect with a cup of coffee!

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Reviewer:

EILEENGB

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

These scones are very hearty. I also found that there was too much milk. I would cut back to 1/4 cup if using blueberries, as they add some additional moisture. Not too sweet. Good and hearty.

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truemac

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 27, 2009

These were okay. The dough was much stickier like a cookie dough so they ended up looking like cookies. They also seemed really dry to me. The flavor was good, but the presentation was misleading and made me wanting oatmeal cookies.

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Maggie

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Reviewed: Jan. 14, 2009

Tasty and healthy and a little different. I needed to add more flour before it could be rolled out. To add more berry yumm my daughter and i tweaked things a bit. We made a blob of dough with a crater and then added some preserves to the center and put more dough on top. She said is tasted better than Starbucks.

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