Reviewed: Jul. 25, 2007

I've made these several times, and loved them every time...perfect flavor! The batter is a bit sticky so I just shape them a little by hand after spooning them onto the tray to get that "scone" shape. Maybe I'll try the extra bit of flour others have suggested. Great recipe!

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Kat

Home Town: Dallas, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 21, 2007

Dough was too wet to really work with like the recipe indicated.

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Besimom

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Reviewed: Jul. 17, 2007

I don't know why people said the batter was to wet. My family thought they were the best. The only changes that I made was I used french vanilla half and half, I didn't kneed the dough and I just spoon dropped on a cookie sheet.

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cathy m

Cooking Level: Expert

Home Town: Somers, Connecticut, USA

Living In: Enfield, Connecticut, USA

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Reviewed: Jul. 11, 2007

I followed all of the instructions the other reviewers left, but my dough was far to dry. Of course when I added more cream they were far to wet, and so one... I'm not the best cook! Even though I completely overmixed them (The batter was grey from the smashed blueberries, and I was sure they would look like the "moonrocks" described) they came out perfectly!! They were moist, airy and delicious. This is definally a forgiving recipe.

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Elaine

Cooking Level: Beginning

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Reviewed: Jul. 4, 2007

As many have observed, this does yield a sticky batter, but if you coat the surface you are turning the batter onto with flour and then coat your hands with flour before you begin to knead, then it is quite workable. I added 1/4 cup graulated sugar as others have suggested and reduced the amount of baking powder to 1 tsp. (because I do not like the taste of baking powder) and added 1/4 tsp. baking soda. I topped the rounds with a mixture of cinnamon and sugar before I popped them in the oven. The scones turned out light and delicious. An instant breakfast favorite.

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NHORAN

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Merrimack, New Hampshire, USA

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Reviewed: May 11, 2007

I followed the suggestions of adding extra sugar and flour and there was still no way to "handle" the dough, let alone "overhandle" the dough. Sorry, keep looking for another recipe, this one isn't worth it.

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eriegirl

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

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Reviewed: May 8, 2007

Well, I made this as exactly the recipe followed; the only difference was that I replaced flour with whole wheat. The scones are bit bland, but I definitely taste the blueberries....perhaps next time I won't use whole wheat flour.

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Jen

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Reviewed: May 5, 2007

I thought these were great. Not only did they taste good, but they are super easy to make. I did have to make a few minor changes though: 1) I didn't have half and half so I used light sour cream and a little skim milk to equal 3/4 c., 2) I didn't bother to cut the wedges, I just dropped spoonfuls of batter, 3) I increased the brown sugar to 1/3 c. because I like sweet scones, 4) I sprinkled white sugar on the scones before putting them in the oven. Another reviewer mentioned rinsing the frozen blueberries first which I did and my scones did not turn out blue, so I would recommend it. A few people mentioned that the dough was too wet, but I didn't find that at all. This seems like a great basic scone recipe that you could easily vary to suit your tastes. I will make these often. Thanks!

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Steph

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2007

These were okay, I actually preferred them chilled the next morning to hot the first day.

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IMNPANAMA

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Reviewed: Mar. 19, 2007

These turned out really good and I can't believe something like that was produced in my own kitchen! They looked like store bought scones and tasted just as good. I took the advice of other reviewers and used the extra 1/4 cup flour and 1/4 white sugar. Instead of blueberries, I used cherry flavored Craisins and I dropped them on to the cookie sheet instead of kneading, flouring and cutting. That was much easier since the dough was so sticky that I don't know how anyone would be able to do all that without getting frustrated! My husband thought they were great.

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DMR

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Reviewed: Mar. 18, 2007

These are great - just what I was looking for! I added the 1/4c of sugar and 1tsp of vanilla as suggested. I'll be making these again for sure!

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Jennifer

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Reviewed: Feb. 12, 2007

This was an amazing recipe. After making it once I absolutely loved it! I used 1 cup of whole wheat flour, and 1 cup of all purpose flour. As well I substituted the blueberries for frozen cranberries. It was absolutely awesome! Enjoy these!

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Andrew B.

Cooking Level: Expert

Home Town: Medicine Hat, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 2, 2007

I always follow instruction to the t but i feel that this recipe is no good. The dough is too wet, not enough sugar, too much baking powder (turns out too bitter because of that), After I was done baking the scones i had to throw them in the trash.

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cooking

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Reviewed: Jan. 23, 2007

I made these for my husband who loves scones and these were a hit with him. I used heavy whipping cream as others had suggested and used 1/4 c. white and 1/4 c. brown sugar too. I made these as drop scones. Thanks for the recipe!

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lama1277

Cooking Level: Beginning

Home Town: Troy, Michigan, USA

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Reviewed: Jan. 17, 2007

These scones came out really fantastic. I would use less butter because it would come out looking and tasting like pancakes! otherwise really great.

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Vicci

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 15, 2007

I don't know what I did differently than everyone else who reviewed this, but my scones didn't turn out too moist to shape and cut into wedges. Somehow, mine went the opposite direction and the dough was so dry I had problems getting it all to stay together. It kept falling apart into a crumbly mess. The finished product was tasty enough, but very dry, even for scones. I'd need to tweak this recipe a bit before I make it again.

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Jan. 10, 2007

This was a simple, fast and easy recipe to make. I get tired of making sugary cookies I snack on at night. With these I can have a couple with my AM coffee and let go of the guilt. I made one batch blueberry and one plain with sugar and cinnamon.

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J Walter Jones

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Seville, Ohio, USA

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Reviewed: Jan. 6, 2007

very easy to make and subbed dried cranberries for the blueberries...if you want a sweeter scone definitely add the extra 1/4 cup sugar. Also very sticky batter ( i didn't add extra 1/4 c flour) so made an easy drop scone instead. Watch the baking time as to not overbake

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dianamtu

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Jan. 3, 2007

This recipe produced great scones, but only after making some changes to it (after reading other people's reviews). That's why I only gave it four stars. As suggested, I added another 1/4 cup of flour and 1/4 cup of sugar. Also, the batter is better as a dropped batter -- I just made six large free-form scones. No flour or kneading or cutting necessary. Next time I think I will also add more blueberries. Overall, the scones came out great and were a big hit at breakfast today! Will definitely make these again.

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Shelly

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Reviewed: Jan. 1, 2007

These are very nice, and we really enjoyed them for breakfast this morning. I altered the recipe slightly, based on what I had on hand; I used frozen blueberries and added a bit of lemon zest, did not cut the scones into the traditional triangles (I just dropped dough from a spoon), and sprinkled with a little additional sugar. The frozen blueberries colored the dough a ghastly blue color (too late I realized I should've rinsed and drained them first on paper towels because when cooked they looked like moon rocks, oh well....), but the flavor was delightful, so next time I will definitely use fresh berries! I will make this recipe again.

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