Reviewed: May 16, 2006

Wow!!! 5 stars for these just isn't enough!!! I LOVED them. More importantly though, my mom loved them. It's tradition that I make her Scones for Mother's Day breakfast. I wasn't happy with the recipe I used last year, so I decided to try this one. SOOO glad I did! It's great! The only thing I changed is that I added a couple tsps of real mexican vanilla, which I would highly reccomend. GREAT recipe! :)

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Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: May 12, 2006

very easy to make. I exchanged Splenda for the brown sugar and it worked out wonderfully!

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Holiday

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Reviewed: Feb. 11, 2006

I too, added 1/4 cup white sugar and 1 teaspoon on vanilla. I didn't have any trouble with the dough being too sticky -- I actually had to add a bit more cream. Then again, I made certain that the flour was closer to 2 1/4 cups. I brushed the tops with egg whites and sprinkled on vanilla sugar --absolutely divine!

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LIBRARYLLE

Cooking Level: Expert

Home Town: Findlay, Ohio, USA

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 14, 2005

I followed others' advice and added more sugar and a little vanila. I also had to use evaporated milk instead of the half-and-half cream and frozen instead of fresh blueberries. The dough was very sticky and I ended up making 10 "mounds" that looked like drop-biscuits. The end result, however was very tasty.

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Michele H.

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Reviewed: Aug. 19, 2005

Awesome! Quick, Easy, and absolutely delicious! wouldn't change a thing...thanks, Linda.

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mom.com

Cooking Level: Expert

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Reviewed: Aug. 13, 2005

Easy to make but, it needed a little more sugar.

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AMANDAANDTRACY

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Reviewed: Aug. 10, 2005

Linda, this is an awesome recipe. Clearly, many of the reviewers don't know what a proper scone should taste like. The texture is absolutely perfect and the flavor wonderful.

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PATTYPRO

Cooking Level: Expert

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Reviewed: Aug. 6, 2005

this batter is sticky. I took a short cut and just dropped the dough by spoonfuls to the cookie sheet. These weren't very sweet. I wish I had read more reviews before I baked these, I would have added the sugar and vanilla as one person did. The good thing about these is you can make them for a party or tea. I made some small so my kids could eat them, instead of muffins. not sure if I would make them again, I would like to find a better recipe.

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KELSEYANDTYLERSMOMMY

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Reviewed: Aug. 1, 2005

They are a bit sticky, so adding some flour is a good idea, but be careful not to add too much. Just enough to make the dough manageable. If you're careful while mixing, you will not have too much trouble with the berries bursting. Small, wild berries don't burst as easily as the large, unnatural ones you get at the store. I use brown sugar and white sugar, too. The taste of these scones was very nice. My husband loved them.

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MADAHARI

Cooking Level: Intermediate

Living In: Chester, New Hampshire, USA

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Reviewed: Jul. 26, 2005

I am giving this 4 stars because it had a great blueberry flavor which we loved. I do agree with other reviewers this recipe did not turn out like a traditional scone. It was more like a dense muffin. But we liked it! If you are looking for a traditional scone - look elsewhere. The dough was very wet and impossible to divide into wedges as the recipe states. Instead, scoop large dropfulls onto a cookie sheet it will work just as well.

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Becky

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Reviewed: Jul. 24, 2005

I also added the extra sugar and they turned out sweet enough for me. However, I was looking for a more traditional scone texture. This one just wasn't as hard or dense as I wanted. They did get a little harder when I toasted them.

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crazydiamond

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jul. 20, 2005

I read the reviews before making these and added 1/4 c of regular sugar into the batter before baking. I also rolled the dough out on a floured board and had to add extra flour to keep it from sticking to everything it touched. The result was bland, tasteless scones. They were still hardly sweet at all, even with the extra sugar, and the extra flour necessary to work with the dough also took away from the taste of the scones.

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JENPTCFAN

Cooking Level: Beginning

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Reviewed: Jul. 19, 2005

Very, very good! Picked blueberries with my daughter at a farm and found this recipe. It is terrific. I sprinkled the top with sugar/cinnamon before baking. A keeper for sure.

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GLOW05

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Reviewed: Jul. 16, 2005

These came out very yummy. The dough was a bit sticky and they were hard to shape, but overall very delicious! Instead of 12 small ones, I made 6 big ones. I made them for Mother's Day, everyone enjoyed them.

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STARS4BEA

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2005

Quite good! I went against both the recipe and common sense and used heavy cream instead of half-and-half (that's how my mother taught me scones should be made, after all), and because my berries were very tart, I used an extra 1/3 cup of sugar. These were rich and delicious.

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EVERYWHERE

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Reviewed: May 28, 2005

I thought the scones were a little bland. I added some icing and they were ok.

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LOU2U1

Cooking Level: Expert

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Reviewed: May 8, 2005

These were delicious! I added 1/4 c white sugar to sweeten them up a bit. Fabulous!!!

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CSBSIX

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2005

Great recipe!! Made some changes. Used just about one cup of DRIED blueberries from the bulk section of our natural foods store. Added just under 1/4 cup of white sugar (in addition to the brown) and about 1 tsp of vanilla to the cream/egg mixture. Other than that I followed the directions exactly. I had no problem at all with the dough being too sticky?!? Not sure what the other reviewers’ problems have been. Maybe the extra sugar helped, or the dried berries soaked up some moisture. I also brushed the tops with beaten egg white and sprinkled with raw sugar. Everybody loved them.

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DAVE8333

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Reviewed: Mar. 15, 2005

I changed the cream to 2% milk, and added 1/4 ts. almond extract to the egg/milk mixture. Also added 1/4 ts. cinnamon to the dry mixture. A little extra flour was needed when forming the dough, not much though. I brushed the scones with beaten egg whites and sprinkled with sugar in the raw for a perfect finish. These are very good and easy to make. Be sure to give them enough space on the baking sheet as they enlarge quite a bit due to the baking powder.

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