The reviewer gave this recipe 5 stars. This recipe averages a 4.14 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 4, 2009
GREAT - but you can easily double the sugar, and you might want to, if you like your scones a little sweet (particularly if your blueberries are not very sweet). And in fact, I would recommend using more sugar if you are used to "coffee shop" scones. Very good, though, and easy to make. Also, I used someone's recommendation of 1/2 cup of plain yogurt instead of the half and half/cream. It worked great!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 2, 2009
These are not scones...More like cake consistancy. These were very bland. I added more sugar...still not enough. More salt maybe?? They were more moist than the orange cranberry scones I made yesterday with sour cream (at least those looked like scones). I went ahead and did not add more flour and went ahead and plopped them onto a GREASED cookie sheet, about an inch apart and they spread right into each other like cinnamon rolls. I will keep searching for a scone recipe to my liking.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 23, 2008
This is not a bad recipe but I would recommend improving the ingredient ratios so it is easier to handle. It is not a dry scone so, if you are looking for that variety...look elsewhere.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 14, 2008
Yum, these really are great. They are exactly what I expect from a scone. Not too sweet, light and airy. Oh, and very easy to make.
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Cooking Level: Expert

Home Town: Toledo, Ohio, USA
Living In: Maumee, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: Nov. 13, 2008
I didn't have a problem with the wet texture, though it wasn't conducive to cutting (perhaps it would be with some of the recommended changes by other reviewers). I just dropped and plopped mine, which is how I wanted to make them anyways. The down side for me was the very bland flavor (and I'm not even a sweet tooth) and the consistency of the final product, which was more cake-like than most scones I've known and loved. Like others said, it's perhaps a "good" base, but I'm not looking for a starting point, I'm looking for a good scone recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Oct. 24, 2008
Perfectly balanced flavors! Not too sweet. Not too doughy. Just enough blueberries! We loved them.
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Em

Cooking Level: Intermediate

Home Town: Wrangell, Alaska, USA
Living In: Mukilteo, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Oct. 10, 2008
I added maybe an 1/8 of a cup of white sugar besides the 1/4 cup of brown. They were very soft & flaky right after baking. I mixed the dry ingredients & butter in the food processor, which was easier than cutting it in. I used frozen blueberries tossed with a little flour, but anything could be added to this recipe. I used 8-wedge scone pan and there was a little extra - it still took about 20 minutes to bake.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 5, 2008
I threw this out it was so bad! They were nearly not sweet enough, for one. For another, the dough is far too sticky, you won't be able to cut it. I ended up putting little gloops of it on the sheet as though they were cookies. If you do make these, I suggest upping the sugar content, and greasing the cookie sheets, as well as using something more durable than a rubber scraper, as mine split in half, the dough was so tough.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 21, 2008
No offense, but these turned out really bad for me. My sister && I made them just a while ago. Easy to make, but didn't taste good. BUT, it could be because we only had frozen blueberries && not enough baking poweder.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 20, 2008
Wow! I just made these scones and they came out perfect. The dough was definetly sticky, but I took another reviewers' attitude and ignored the stickiness. It came out great. I did use white sugar instead of brown sugar and added 2 extra tablespoons of sugar. I subsituted 1 of 2 cups of flour with Whole Wheat flour just to make it a little healthier and the still came out light. This is a keeper.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 17, 2008
I was not overly impressed with this recipe. I think I would add a little more sugar and perhaps not even use brown sugar at all. It is a good basic recipe though and I think that I will use it again and switch things more to my liking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 1, 2008
This recipe was absolutely awesome. I'm not a big scone fan but my husband likes them and we have tons of blueberries so I thought I would give this a try. And, not only did my husband and son love it, I did as well. I'm going to make a double batch and give some to my sister and her family.
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Lin

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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Reviewed: Jul. 28, 2008
These were great!! I left out the egg and addeded more milk. I made them and put them in a tray and stuck them in the fridge overnight.. Took them out and baked them for breakfast!! They were a hit!!!!
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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: Jul. 23, 2008
awesome!! I didn't have 1/2 and 1/2 so I used 1/2 c nonfat plain yogurt and 1/4 c nonfat milk. I forgot to add the egg but the scones were so delicious I don't think egg could have improved them
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Cooking Level: Intermediate

Home Town: Placerville, California, USA
Living In: El Dorado Hills, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 14, 2008
The dough was extremely sticky, but it somehow all worked out in the end!! I just ignored the stickiness and baked it...the result was absolutely HEAVEN.. Though I would recommend about 5 - 10 more minutes in the oven... THANKS FOR THE RECIPE!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 7, 2008
I liked this as a base recipe. 1/2 c. of brown sugar as they weren't sweet enough for my husband's taste. I also substituted 1/2 c. vanilla yogurt and 1/2 c. milk for the liquid because I had no half and half. After dropping by tablespoonful on a cookie sheet I baked them at 350 convection setting for 15 minutes and they were perfect. Thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 1, 2008
I used heavy cream - actually INCRESED to 1c plus a splash of milk for a sticky dough so I could just drop 6 scones on the cookie sheet. EASY! Less mess. Baked almost twice the time in the recipe - until golden all over. Very light and fluffy! Drizzled with a mixture of lemon juice, milk and powdered sugar as they needed just a touch more sweetness. Can easily be made into 8-12 scones as these were very large.
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 19, 2008
Very good. When mixing this, it was obvious that this was way too sticky to roll, so I just dropped them on the cookie sheet, like others. When making these, use your common sense. If it seems way too sticky, don't add more flour and try to roll out, the dough will become tough (learned this the hard way:)). The scones are not sweet at all, you can really taste the blueberries. I served with clotted cream, and was told that these are better than those served in a bakery. Will make again, thank you.
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Photo by amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 4, 2008
Awesome recipe!! It's easy to throw together and easy to tweak! I have made these 5 times in the last 2 weeks! I use a whole-wheat / wheat germ mix for the the flour and I cut the cream to a 1/4 cup and add a 6oz yogurt. The blueberries are yummie but our favorite is craisens & chopped white chocolate chips with vanillia yogurt... ummm ummm good! I usually scoop with a spoon onto the cookie sheet. Thanks for the recipe!!
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Cooking Level: Expert

Home Town: Encinitas, California, USA
Living In: San Marcos, California, USA

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