The reviewer gave this recipe 4 stars. This recipe averages a 4.15 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 4.15 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 4.15 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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Photo by ZANALA

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jul. 27, 2009
These turned out delicious! Moist in the middle and crumble in your mouth. I also made some with dried cranberries and orange zest. Quite yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jul. 14, 2009
As with all scone recipes, adding just enough of the liquid to make a nice dough is the key to not ending up with a gloppy, hard-to-work-with mess. I added 1/4 C flour and used regular whipping cream - starting with 1/2 C and adding more to work the dough. I've been making scones for over 10 years - this is a wonderful, easy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jun. 23, 2009
This is an all time favorite in our house!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jun. 1, 2009
Very yummy and delightful. Better than Blueberry Muffins.
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Photo by zerdnog

Cooking Level: Expert

Home Town: Selkirk, Manitoba, Canada
Living In: Aurora, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: May 23, 2009
This was my first scone recipe. I've been making it for years, since discovering it on Allrecipes. If the dough ends up too sticky, the butter probably melted. Ensure the butter comes straight out of the fridge, and don't work it for too long. Done correctly, the dough is not at all too sticky to cut into wedges.
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Photo by Wade B.

Cooking Level: Intermediate

Home Town: Orono, Maine, USA
Living In: South Portland, Maine, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.15 star rating.
Reviewed: May 18, 2009
The dough was REALLY sticky. I left the first batch to go into the oven basically as is in the recipe, which left them spread out and tasted more life muffin. Which wasn't bad, but not what I was going for. When I added more flour, it maintained a shape but tasted bitter. I would recommend you tweak this recipe if you want it proper scones.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.15 star rating.
Reviewed: May 8, 2009
Mushy mess!
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Photo by Bunnyzita

Cooking Level: Intermediate

Home Town: Valencia, Carabobo, Venezuela

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Apr. 30, 2009
Fantastic recipe!! My only suggestion is to put the blueberries in last or the dough turns a funny color. They taste great though.
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Photo by MSSHANNONCOLLINS

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Apr. 20, 2009
These were DELICIOUS! I used frozen blueberries so I added 2/3 cup flour to make up for the extra moisture. I also poured some Sugar in the Raw on top before putting them in the oven, which turned out awesome!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Photo by Michelle
Reviewed: Apr. 12, 2009
These were pretty good. I did make a few changes though. I used 1/3 white sugar in place of the brown sugar. Instead of the half 'n half, I used 2% milk; I used frozen blueberries (they were easier to work with). Kneading this dough is impossible because of the consistency of the dough, so I dropped the batter onto a sheet pan. When they were baking, the batter did spread out like cookies. I would still make this recipe again, however I may follow the ingredients just as they say.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Apr. 5, 2009
This recipe was great, although I had to add a bit more flour to get an acutal dough. I also brushed the top with some cream and sprinkled sugar on top before baking them. Thanks for a great, simple recipe!
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Cooking Level: Intermediate

Living In: Wasilla, Alaska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Apr. 1, 2009
These were just ok, unfortunately. They were hard to mix and turned out good right out of the oven but the next morning were kind of spongy. Overall, a bit more biscuit-y than scone-y.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Mar. 6, 2009
I agree with other reviewers--these do not have a traditional scone texture. However, they were really good. I did as other reviewers did and dropped these on the cookie sheet instead of shaping into wedges. Also substitued 1/2 cup reduced fat sour cream + 1/4 cup skim milk for the half and half.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Feb. 4, 2009
Other than substituting 2% milk for the half and half I followed this recipe to a T. I had little issues with the consistancy of the batter, and they taste great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jan. 27, 2009
Wow'sa! These were absolutely wonderful!!! There was no way to shape these as instructed so I took other peoples advice on making them "drop" style. I formed them into egg shapes instead of just round to make them look like I tried! lol! Wonderful! Used fresh blueberries too! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jan. 17, 2009
These are fabulous. I used white sugar because I was out of brown and just dropped them on a greased cooking sheet using a quarter cup. I took them out a few minutes before they were done and brushed the tops with additional half and half and sprinkled sugar. I am embarrassed to say how many I have eaten in two days!
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