Reviewed: May 11, 2012

Yum, thank you for the recipe

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Reviewer:

Cindy

Cooking Level: Intermediate

Reviewed: Apr. 28, 2012

Great. I used half a cup of strawberry fat free yogurt in place of the three fourths of a cup of half and half. I also didn't have an egg so I used a tablespoon of cornstarch and three tablespoons of water. The blueberries I used were frozen. They turned out tasting like a low fat product. Mainly the consistency wasn't there. Using a real egg would have been better. Also the half and half. I am used to scones being very buttery and high in calories and fat. Great breakfast food. And I put lemon icing over one batch. My boyfriend loved it.

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Reviewer:

CheeryWazel

Reviewed: Apr. 25, 2012

These were delicious! I made them on a whim for a girlfriend I was having over. Our 13 month olds loved them too! I, like others, added an extra 1/4 cup of flour. I also added 1 tsp of cinnamon which added just a little more flavor. Next time, I think I'll add a little lemon zest too! Great recipe! Moist and delicious!

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Reviewer:

njcooker

Reviewed: Apr. 22, 2012

I love this recipe it is quick and easy. I replaced the fresh blueberries with dried berries and it is delicous.

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Reviewer:

Brenda

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

i made these scones and my family loved them! They keep well over night, but are best warm. If you put just a little bit of powdered sugar on top it really adds to them. thx for the delicious recipie!

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Reviewer:

sum2121

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

Reviewed: Apr. 9, 2012

I love scones, only made a few recipes for it over the years. SO not much in the way of an expert. Having said that, most people if they've never made or tasted a scone, it's an English verison of a biscuit and can be dense. I love love scones, they are very versatile like this recipe, and this recipe is really really good. I made these 3x already in a week. The 1st two times I made them I used frozen blueberries because my store didn't have fresh. And they were delish. However, they were very purple because no matter how much you rinse or don't rinse, the blueberries dye everything in it's path. The last batch I used the fresh, and they looked soo gorgeous, but the fresh berries were extremely tart and wowziers did that give us pucker power ;-) You totally need a glaze to cut out the bitter of fresh blueberries. But this recipe is very easy to do and very quick to put together. I highly recommend this recipe, especially to those that love scones ;-)

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Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Mar. 6, 2012

Great recipe. Very quick and easy and they taste great. Have made multiple times

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Reviewer:

mike54321

Reviewed: Feb. 26, 2012

I saved some of the egg/milk mixture to brush on top, like in the "How to Make Scones" video I saw on AllRecipes.com. Dough was sticky, but not unmanageable. Finished product is delicious!

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Reviewer:

braveelitegirl

Cooking Level: Beginning

Reviewed: Feb. 25, 2012

I used thawed frozen blueberries, and in place of the cream I used 3/4 c. (6 oz. container) of Dannon's (could be any brand though) blueberry yogurt. The blueberry yogurt (stirred before adding) gave it a bit of a blueberry tinge and added a bit more sweetness and less fat. I'd add some coarse sugar to the tops before baking the next time, but not necessary. For those who commented on the dough being so sticky - well, it is. But flour the board before turning it out to shape it, and flour your hands before you start shaping it or before kneading it. I found mine really didn't need much kneading. Shaping it can do most of that job. It will not be like a bread dough. So although you think you have a sticky mass of nothing, it's really something! Yummy!

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