The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
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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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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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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Cooking Level: Intermediate

Home Town: Chino, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 1, 2009
awsome!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.14 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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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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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.14 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 4, 2009
For this recipe, my only problem was the mushy dough. Reduce the amount of milk to 1/2 cup instead of 3/4. You should be fine.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 3, 2009
good and easy to make. I would prefer them a bit sweeter but my husband loved them just the way the recipe dictates.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 3, 2009
No flavor! Also, you can't knead the "dough"... Its much to mushy. In order for me to handle the dough I have to double the flour... which in return gave it no flavor. I'm dissapointed with this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 2, 2009
First off - this batter is NOT too sticky! I heeded warnings of sticky dough and made sure I handled it as little as possible. I tossed the blueberries (fresh) in gently and used cream instead of half and half. My dough didn't turn out discolored at all and it was easy to split the dough in half and form the discs. I used only ~1/8c of flour extra to flour the cutting board and my hands. I also brushed them with additional cream and sprinkled them with raw sugar after baking for 10 minutes. I typically don't make scones and thought this was a very easy and successful recipe! Not too sweet like the scones at the coffee shops that might as well be doughnuts. The scones did turn out a little cake like - not as dense as I prefer. Other than that - YUM!!!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 1, 2009
I made these with gluten-free all purpose flour and they had no taste. I made a lemon glaze to put on top and it improved a bit. I suspect that they would have been better had I not made them gluten-free. They were very easy though.
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Living In: Greenbelt, Maryland, USA

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