Reviewed: Dec. 14, 2006

What a great recipe! I made mine with 2% milk and added turbinado sugar on top and they turned out perfect. My husband loved them! Thank you.

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Jenny

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Reviewed: Nov. 27, 2006

I made this last night and it turned out awesome. Thanks so much for posting the recipe. My local store sells blueberry scones that are to die for and they have some sort of icing on top. It would make these a 15 out of ten if i could find a recipe for that icing. But very tasty w/o icing.

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Lucy

Cooking Level: Beginning

Home Town: High Wycombe, Buckinghamshire, England, U.K.

Living In: Estero, Florida, USA

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Reviewed: Nov. 19, 2006

Absolutely wonderful,I took the advice of the previous reviews and added the 1/4c sugar and 1/4c flour. I used whole wheat white flour and substituted sauted apples with cinnamon instead of the blueberry's. I sold them at a bake sale and they were a great hit!!!!

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jing2053

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Reviewed: Oct. 29, 2006

Absolutely the best scones I've ever made. They weren't too greasy - very light and delicious. I made mine w/ huckelberries and milk instead of 1/2&1/2 though.

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StaticFire

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Reviewed: Oct. 26, 2006

My family really liked these scones. I used 3/4 cp of heavy whipping cream and 1/4 cp 2% Milk. I want to add a bit more sugar also. They won't be too healthy but they'll be delicious.

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Billie Tircuit

Home Town: Altadena, California, USA

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Reviewed: Sep. 17, 2006

I made these according to other reviewers' suggestions, and added 1/4 c sugar, tsp vanilla, and 1/4 more flour. They were WONDERFUL. I think they could be made without the extra flour, but I like my scones moist. The batter is sticky, and makes a better drop scone. If you like flavor and texture this is your scone. If you like 100 year old dry biscuits with your tea, try another scone recipe. This recipe is EASY to make, but hard to keep around because every hand in the house is rushing to grab another before they are all gone. Thank you for submitting, I was looking for a very moist scone recipe, and this one is it. It is similar to my favorite scone at a local tea house where I grew up. THANK YOU FOR SHARING!!!

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princessmama

Cooking Level: Expert

Home Town: Diamond Bar, California, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Aug. 13, 2006

These, so far, are pretty much just what I was craving. I failed to read the reviews before I made them, but I looked at the measurements and knew that I wanted something a little sweeter, so I shook a little extra brown suger into the mixture, and a little raw sugar over the top. They actually came out a little sweeter and lighter than I prefer my scones, but they had a wonderful flavor. (They JUST came out of the oven, so they'll probably get a little more dense as they cool - I hope.) Overall, I would certainly make them again. Oh, also, I didn't have 1/2 and 1/2 on hand, so I used about 1/2 cup whole milk and a huge spoonful of fat free french vanilla yogurt.

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mel

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Reviewed: Aug. 11, 2006

These were terrible. The dough was very wet and they baked up dry. The texture was nothing like a scone--it was lighter and fluffier vs. dense. They kinda tasted like bland blueberry pancakes.

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HOLIDAY500

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Reviewed: Jul. 30, 2006

I made these exactly as written and they turned out great. They were moist and yummy, although the dough was very sticky, as others have said. Next time I will probably try adding the extra 1/4 cups of flour and sugar just to see how it works out!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 28, 2006

I am now addicted to these. They are excellent and soooo very easy!!!!

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Amy Deal

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Reviewed: Jul. 25, 2006

I found these to be quite tasteless and dry. Not enough brown sugar was used and it was hard to shape the scones without squishing the blueberries.

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lperejma

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Reviewed: Jul. 24, 2006

This recipe is great with the suggested changes of adding 1/4 cup sugar, 1/4 cup flour and 1 tsp vanilla. Instead of blueberries, I used frozen raspberries to try to mimic a wonderful recipe at a wonderful tea room. The raspberries did make the dough a little more sticky. Instead of adding more flour, I just drooped the dough with a 1/4 cup cookie scoop. I also put a light glaze of powdered sugar, vanilla and milk on the cooled scones and served them with devonshire sauce and red raspberry preserves. Rich, but outstanding.

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Pam

Cooking Level: Expert

Home Town: Broadview Heights, Ohio, USA

Living In: Brecksville, Ohio, USA

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Reviewed: Jul. 23, 2006

These were delicious! They aren't covered in icing like other scones and they are surprisingly not that bad for you (fat and calorie wise, compared to other scones). I am definitely making these again!

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ANJA

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: Oakland, California, USA

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Reviewed: Jul. 16, 2006

We found this to be a perfect breakfast scone. It's not as rich or sweet as a muffin. It has a light inside texture and perfect outer crust that improves with the day. I substituted Smart Balance for the butter very successfully.

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A. Lawrence

Cooking Level: Expert

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Reviewed: Jul. 11, 2006

These were pretty good and fairly easy to make. Even though they aren't *supposed* to be very sweet, I think I would have liked them better had they been just a bit sweeter.

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Bonnie

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Reviewed: Jul. 11, 2006

I followed most of the advice in the other comments and they came out really good. I would suggest lining your baking sheet with parchment paper as the dough is really sticky. I also had success putting the dough rounds in the freezer for a few minutes before baking. Much easier to work with that way.

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ADRIENNEMB

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Reviewed: Jul. 8, 2006

great flavor, but a little dry

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am44

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Reviewed: Jul. 8, 2006

These are delicious! I followed the suggestions and added 1/4 flour,1/4 white sugar, 1 tsp vanilla and sprinkled the top with vanilla sugar before baking. Excellent and easy. I will definitely make these again!

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BR225

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Reviewed: Jun. 20, 2006

I took others' advice and used almost 2 1/4 c. flour, 1/4 c. white sugar in addition to the brown sugar, and 1 to 1 1/2 tsp vanilla. I thought I'd made a mistake when the dough would barely stick together, but it stuck together enough and the end result was fantastic. My British neighbor asked for the recipe. Very yummy!

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Anita T

Cooking Level: Intermediate

Home Town: Mount Pleasant, Iowa, USA

Living In: Thalwil, Zurich, Switzerland

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Reviewed: Jun. 4, 2006

These were easy to make and so delicious! I made the following changes based on other reviews: added an extra 1/4 cup flour and also rolled the blueberries in flour. Added 1/4 c white sugar , 1 tsp vanilla, and sprinkled sugar on top of the scones. I also used cream instead of half & half. I shaped them into 4" squares and cut diagonally for triangles. I baked some right away and froze half to bake later (thawed for only a few minutes, then baked as per recipe). Delicious both ways!! This recipe is a keeper.

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Tana

Cooking Level: Expert

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