Reviewed: Nov. 22, 2009

i had a hard time cutting this, so I made them drop style like others have suggested. For me this made 10 good sized scones, not 12. I also made this in my Kitchenaid mixer, which really made it a snap. keeper for me!

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Makalika

Cooking Level: Beginning

Home Town: Buckeye, Arizona, USA

Living In: New York, New York, USA

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Reviewed: Nov. 21, 2009

Made these with wild cranberries and strawberry yogurt (instead of the cream) and they were great. Didn't bother shaping them - just dropped them in lumps on the baking sheet. Will definitely make again!

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ak baker

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Reviewed: Nov. 19, 2009

Wonderful! I don't know why everyone was complaining that the batter was wet -- scone batter is supposed to be very wet, that's what makes the scone light and fluffy. If you're having trouble handling the dough, flour your hands and pat it into a circle on your surface covered very liberally with flour. We like to brush the top of our scones with a little milk and sprinkle with sugar.

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JANEUASTEN

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Reviewed: Oct. 24, 2009

This was a good recipe, needs to be just a bit sweeter. They taste really good fresh out of the oven with some honey hmm

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JULIARC1

Cooking Level: Expert

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Reviewed: Oct. 9, 2009

First read all the other commements and ratings. Now I have a bunch of bland scone-like things to eat. I think this recipe is low on flavor, sweetness, and doesn't make a good "batter". Could be adjusted to taste much better. Bonus is there is room to improve.

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jbroderick

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Reviewed: Oct. 8, 2009

LOVE this recipe! So easy to make and they taste soo good. I bought a lot of fresh blueberries while they were in season and froze them in 1 cup portions so that they are easy to use. The dough folds together nicer when the berries are frozen...less get mashed up.

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Kelsi

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Reviewed: Oct. 1, 2009

As stated earlier, this recipe is on the wet side so I simply spooned them into twelve on two sheets. They turned out perfect and tasted very good. My family really enjoyed them and I will definitely bake them again! I did not think these were too sweet, which is a good thing since my hubby doesn't like stuff that's real sweet.

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AGEHLKE

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

super-easy, super-tasty! very light and fluffy~ I followed the recipe most of the way, but did change a few things: added an extra 1/8 cup of brown sugar and 1/4 cup white sugar, substituted blueberries with dried cherries, added 1 1/2 tsp almond extract, and just dropped them on a parchment-covered baking sheet instead of forming a round/cutting.

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jojay

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Reviewed: Sep. 22, 2009

I loved, loved, loved these! I made them with frozen blueberries, otherwise followed the recipe. The batter was a tad watery and I was kind of worried but when they came out, they looked fantastic and smelled delicious. They were devoured in an instant. Thank you for the fantastic recipe!

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A.Y.

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Reviewed: Sep. 18, 2009

Delicious! I did have to add a little flour to shape the dough. I also used 2% milk. I added some lemon juice to the milk for flavor then realized I had made buttermilk. oh well. they turned out excellent. Had them with some scrambled eggs and a cup of coffee! Excellent breakfast!

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sarah

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Reviewed: Sep. 9, 2009

These are good! Yes they have a wet dough but that keeps it moist, which is nice because most scones are dry. I used 2% milk and 1/3 cup more blueberries (just cause I had more) shaped it (round) but didnt score it or cut it until it was fully cooked thru. I like that they are not very sweet so you can add your jam or honey without being overly sweetened. I will make these again. YUM!

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Soup Lover-Sue

Cooking Level: Intermediate

Home Town: Chino, California, USA

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Reviewed: Sep. 5, 2009

I could not shape these like other reviewers, so I spooned them onto the baking sheet. They do not look like traditional scones, but they taste great. I used 2% milk instead of cream.

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A time to eat

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Reviewed: Sep. 1, 2009

awsome!!

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jillyb

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Reviewed: Aug. 31, 2009

it turned into a sticky mess and didn't have much sweetness. in the end it looked like lunpy cookies not scones.

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sarah

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Reviewed: Aug. 24, 2009

I can't understand why anyone wouldn't love these scones? I recently brought these to a bridal shower and they got RAVE reviews - and they're so easy to make! They're real scones instead of the sugary ones you'll find at coffee shops and the blueberries add just enough sweetness. I didn't bother with dividing and cutting the dough into triangles. Instead, I just spooned them out into mounds as it seemed much easier and a lot less messy. I will definitely be making these again and again!

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SouthBayGirl

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Reviewed: Aug. 19, 2009

I followed this recipe to the letter with the exception of putting them in a scone pane. And got a very yummy end result. I decided to top mine with some lemon glaze I had left over in the fridge. Don't let the mixed reviews fool you these are good stuff.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 16, 2009

The reviewers who rated it highly probably have not had real scones, or have their own personal sorcerer on staff to make this recipe remotely workable or edible. The "dough" isn't dough--it's practically batter. It is also tasteless. I had to try to doctor this recipe numerous times, after trying test batches at every stage.

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Berrkshire12

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Reviewed: Aug. 6, 2009

I would recommend only adding 1/4 C more flour. I added Vanilla in with my milk. And I used frozen blueberries so they wouldn't squash so much. And heaped my brown sugar. Very yummy.

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