Reviewed: Mar. 7, 2003

Wasn't the most traditional scone i've ever had, but pretty good.

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Reviewed: Feb. 26, 2003

my scones were rather like muffins, though taste-wise, they were still good. my amendments to half the recipe: whole wheat flour, raisins instead of blueberries,tsp of vanilla, plain yogurt instead of milk, extra tbsp sugar, 1 egg white instead of 1/2 egg. no kneading required, just mixing everything up together to get a dough-like mound. plopped it onto a baking sheet on parchment paper. it's not possible to separate into wedges so i "cut" them to get the incisions, bake until about 5 mins til done, take them out, and cut them up for good and bake it for remaining time left and more cuz i think they are still too moist. next time, i shall flatten out the dough a little more so i don't have to bake extra time. a keeper recipe for basic scones. good for adding whatever you have handy in your pantry. am thinking of chocolate chips the next time :)

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GALINUSA

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Reviewed: Jan. 2, 2003

Wonderful! Only, the dough is too sticky to knead.

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KARENTORRES

Cooking Level: Intermediate

Home Town: Algonquin, Illinois, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 28, 2002

Excellent fresh out of the oven, but I'm still trying out various recipes until I find the perfect one.

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KARENKT

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Reviewed: Dec. 11, 2002

I don't understand why there are so many people giving this recipe a bad rating. True, the batter mix was wet, but what really matters is the end product, and my gosh, it was good! I discovered this recipe a few months ago, when I decided to venture into the world of baking. This was literally the third recipe I tried, and so I thought I'd follow it to the letter. I've since tried this at least half a dozen times, and only stopped cause blueberries are no longer in season here! I plop spoon sized clumps of these onto a baking sheet, and when they cook, it turns into this really soft and delicious. I happen to like my breads/pastries not too sweet, and with these, I actually taste the blueberries, not the sugar in the dough. Very highly recommended. As with other reviewers, I've successfully tried this recipe with other ingredients - choc chip, cheese bits, corn, raisins... but blueberry still rules!

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Andrew Leong

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 27, 2002

This is the most awful recipe I've ever tried. The dough (I use that term lightly) was a sticky, mess with little to no flavor. I had to add almost twice the flour in order to form an actual dough. I added sugar, too, to make up for the lack of flavor. This recipe is great if you enjoy making messes, but if you enjoy cooking (or scones) I'd look for a different recipe.

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JENNI0329

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Reviewed: Sep. 30, 2002

These scones are very delicious. The only problem with the recipe is that the amount of flour should be increased until the dough is comfortable to work with, but not dry. The dough does not really need to be kneaded, just mixed well with the rubber spatula then shaped and cut.

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TKEARNEY

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Reviewed: Sep. 24, 2002

these scones were way to mushy and sticky. I could not knead these at all and just plopped them on the cookie sheet. I thought I did something wrong with the recipe but I did not. would not probably make these again

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JNSTANLEY

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Reviewed: Sep. 8, 2002

These are not scones in any sense of the word. Obviously those who gave it positive reviews have never seen nor tasted a scone before. First off as another reviewer pointed out you cannot cut the dough for it's too mushy and sloppy to cut. I even added a cup more of flour and still it was un-cuttable! I needed to add a half cup more sugar to taste any sweetness at all and I don't even have a sweet tooth! Because of the sloppy, mushy dough all I could do was plop the batter in splumks on the baking sheet which needs to be greasewd by the way contrary to what the recipe submitter states. They came out looking like extremely puffed cookies and tasted below ok. This is a recipe for bread, not scones. Very poor recipe indeed!

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veggigoddess

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Reviewed: Aug. 10, 2002

Excellent recipe! I did substitute 1/2 c. plain yogurt for the 3/4 cream to lower fat and make the dough more managable. Tip: USE FROZEN BLUEBERRIES! When kneading, it will make it much easier and they aren't as prone to pop as fresh. Instead of shaping it into a round, I shaped it into a 16L x 4W x 3/4H rectangle, squared up the edges, cut it into 4 squares, and cut each square diagonally to get a more traditional scone shape. I sprinkled coarse sugar on top before putting them in the oven. They're best eaten within 24 hours of baking. I made them one night to take into the office the following morning. Rave reviews!

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N0NNYM0USE

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Reviewed: Aug. 10, 2002

So good! I accidentally forgot the berries till late in the mixing process so they got a bit crushed thus the entire dough was blue... I can't begin to count the number of people who asked me for the recipe.

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RESAM

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2002

These scones are very delicious my son really loved them and so did I. I think this is a excellent recipe.

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ROB456

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Reviewed: Jun. 22, 2002

Excellent scones! The batter was a little on the sticky side, so I dropped them in mounds onto the cookie sheet. I used fat free half-and-half and a little more sugar than called for - it turned out fantastic!

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CHILICAT

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Reviewed: Jun. 2, 2002

Yippee Yahooie! Loved this recipe - goes together quickly, and produces great results. I added a little lemon zest, and sprinkled them with sugar before baking, came out great. Scones are by nature a goopy batter, if you look at the ratio of dry ingredients to wet. Instead of dividing onto 2 balls (impossible) and then cutting into wedges (as most scone recipes call for) I always make "drop-scones", like drop biscuits, and plop heaping spoonfulls onto a greased & floured regular cookie sheet. They bake in the same amount of time, you don't have to worry about the centers of the bog rounds still being raw while the edges overcook, and you don't have to get your hands into the goopy batter. This recipe worked great even at 6000' altitude here in New Mexico. I intend to try this recipe with other fillings, too - cinnamon walnut(ooh, with a streusel topping maybe!), cranberry lemon, rosemary parmesan, and whatever other berries i can get my hands on. Highly recommended recipe!

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ZUFHAUS

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Reviewed: May 22, 2002

A great recipe for my first time making scones. The blueberry was delicious but the real charm about this one is it allows you to experiment with all differnt types of ingedients using the same basic recipe. A+

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KIDDMG

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Reviewed: Mar. 8, 2002

I made this recipe, I do this stuff all the time, but I had to throw mine out! EW! I tried to dress them up, butter, honey, etc, but they were unedable. The mess they made was a lot, too, sticky. I cannot believe I did something wrong, I bake almost everyday. I could not knead them, too sticky, but that wasn't it.

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WONDIE

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Reviewed: Feb. 23, 2002

This is a wonderful recipe! I added currants and soaked them with the blueberries in brandy - I topped with confectioners sugar once done - incredible!

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Xtine

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Dec. 27, 2001

While these tasted alright they were a gooey mess to make. I added almost a cup more flour and still had to just plop them onto a cookie sheet. Maybe it was not using the cream that did it-I had to use 2% milk. I wouldn't buy cream just for scones so I probably will look for a different recipe that I can shape and cut

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DI. L

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Reviewed: Sep. 4, 2001

This recipe is great, especially if you use fresh blueberries! But caution: don't leve the scones out in the summer heat (blueberry seaon peak is in the middle of summer).

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BERRIES4ME

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Reviewed: Jul. 11, 2001

Wonderfully light with great flavor and texture. I topped them off with a little granulated sugar before baking.

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JODICAH

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