Reviewed: May 12, 2001

Vinh loves these. He says "DANG they are good."

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Reviewed: Apr. 29, 2001

it tasted pretty good, no better or worse than any other scones i have made. The oven made the blue berries taste a little bitter, though

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JANINE123

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Reviewed: Apr. 24, 2001

I used vanilla yogert instead of half-and-half and one cup of wheat flour.

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MOLSVWARD

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Reviewed: Apr. 11, 2001

I used huckleberries, yummy!

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SILLYT

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Reviewed: Apr. 8, 2001

this recipe was really excellent. my really picky father ate 1/2 the batch at one go! the dough also keeps well frozen for use in the future! i substituted raisins for blueberries. try chocolate chips too!

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tianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 2, 2001

Great recipe! I made a "coco-almond" variation by omitting the blueberries, adding a little shredded coconut and sliced almonds, and substituing coconut cream (+ a dash of half and half and a 1/2 tsp vanilla) for the half and half...then I brushed the tops with beaten eggs and sprinkled with brown sugar, coconut and almonds... =) Tender and tasty!

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BLEEDINGROSE

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Reviewed: Mar. 6, 2001

Too much liquid in this recipe. I had to add almost 3/4 of a cup more flour to get a dough texture.

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LORINDA L

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Reviewed: Feb. 16, 2001

I found this dough very sticky as well and also just spooned it onto the pan. I found they stuck to my ungreased cookie sheet and they werer not sweet enough for my liking so I sifted icing sugar on them when they were cool.

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JAKEYBOY

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Reviewed: Feb. 8, 2001

My family begs for these scones! I found it was more like a batter than a dough, so I skip the kneading and just drop into 2 large rounds or 12 smaller rounds. I have also used raspberries and blackberries.

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IRISHJAYT

Cooking Level: Intermediate

Living In: Binghamton, New York, USA

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Reviewed: Dec. 27, 2000

It couldn't have been easier!! I was a bit apprehensive while making the dough, it was very doughy and sticky but came out delicious!! Definately will make again.

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jtaylor95

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Reviewed: Dec. 18, 2000

I was lucky to find such a easy and scrumptious recipe for the first time making scones! I also replaced half & half with skim milk and even cut the butter in half. Nevertheless, the scones still turned out delicious and friends were craving for more! A big hit!

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WMPOOH

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Reviewed: Nov. 30, 2000

great breakfast treat!

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Franny

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Reviewed: Nov. 25, 2000

Super yummy! My daughter (20 months) absolutely loves this. I used milk instead of half and half, frozen blueberries (will try fresh when they are in season), as well as brushed the tops with milk and sprinkled with a bit of granulated sugar; and they came out great! I like the idea of using brown sugar. It gives it a whole new depth. This one's a keeper.

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JOCELYN FROM BC

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Reviewed: Sep. 26, 2000

I used skim milk instead of half and half as well as white sugar instead of brown sugar. I would also add a bit more sugar next time. This recipe was easy to use and the scones tasted great even with the changes.

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GRACEYMAT

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Reviewed: Sep. 23, 2000

Very easy and delicious!

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MS.CHEF

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Reviewed: Aug. 9, 2000

I added some extra sugar as well as sprinkled some on the top. They were very good. I brought some into my friends at work and they thought they were great!

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MRSJPVAN2

Cooking Level: Expert

Home Town: West Los Angeles, California, USA

Living In: Pinole, California, USA

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Reviewed: Jul. 30, 2000

These were easy to make and produced light and fluffy scones.

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MELW

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Reviewed: Jul. 14, 2000

A great recipe for a first time scone maker like myself! It was delicious and my family loved it!

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shanmart

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Reviewed: Jun. 28, 2000

I used this as my first scone recipe. I have substituted cranberries and raisins for the blueberries. My dad's girlfriend is from England and says they remind her of home..

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