The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 11, 2009
I used huckleberry and sprinkled confectioner's sugar instead of brushing the egg yolk. Turned out delish :)
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Cooking Level: Expert

Home Town: Arcadia, California, USA
Living In: Eureka, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 10, 2009
These were excellent. I actually doubled the currants (my friend gave me fresh ones) and also added some chopped walnuts. I think I too would cut them into triangles to get more even pieces.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 1, 2009
these were very good. i didnt add the currants or brush with an egg yolk and they were still perfect. next time i will cut into triangles.
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Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 15, 2009
A terrific scone recipe. I like to roll out the dough into a round and cut into pizza-shaped triangles. Less hassle than using a cookie cutter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 7, 2009
absolutely superb !! MUST TRY !! soft and fluffy, the top was soft, the bottom gave a slightly crispy texture. instead of the egg, I used milk with honey, melted. incredibly delicious !!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 24, 2009
No need for egg wash. Turns out great with white chocolate bits and chopped dried cranberries, or diced apple with cinnamon. Even add cocoa and chocolate chips! Have with homemade clotted cream (1 part yogurt + 2 parts heavy cream and let sit for 12 hrs covered at room temp).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 18, 2009
I made these with cranberries, to rave reviews from my friends who came over for tea.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Photo by Amy JF
Reviewed: May 12, 2009
These scones are simply delicious. I whipped them up easily and baked them in my new pan. Minor modifications include, only 4 Tbsp of sugar used in the batter, dry cranberries instead of currants, used 50% whole wheat flour and I sugared the top after brushing on the egg yolk. They are so delicious plus are incredible the next morning toasted on the griddle with butter. mmmmmm
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Cooking Level: Intermediate

Living In: Monson, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 13, 2009
Very easy scone recipe! The egg yolk basically gives the scone a yellow look and a slightly eggy taste. I used frozen blueberries and they turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 14, 2008
I freeze my butter, then grate it into the sugar. It works well. Also I prefer to add a little white chocolate and cranberryies into the recipe and add a little sugar on the top of the scone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 7, 2008
This recipe sounds great - and simple, too. However, what type of tea should I serve along with these scones?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 22, 2008
i am new to the "scones zone", i gave it 4 stars cuz it seems for me that it needs more sugar for more flavour! i didnt have currants and am not a fan of raisins so i added dry peach cut to pieces (mayb with currants it would taste sweeter), next time ill try it with more sugar as i said and nuts; am thinking almond and/or peanuts... all in all it was a good one
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 9, 2008
These were my first scones, and I don't have reason to try another recipe. My family and I love them. They are moist and tender. I used chocolate chips instead of currants, and substituted skim milk for whole. Delicious!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 19, 2008
I used 2 cups of flour and frozen blueberries instead of currants. When rolling the dough into a log I rolled it in white sugar. Delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 13, 2008
The yolk gave a very strange yellow color haha... I'll brush it with milk next time. Also, I used a soft margarine instead of butter, since I have had bad experience with the butter staying in chunks and not melting properly. I added 1/4 tsp of salt, to help bring out the flavor of the other ingredients. (I'll try 1/2 tsp next time) The texture and moistness of the scones were very good, much better than all the other ones I tried that turned out dry and hard! It seemed just a little muffin-like though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 23, 2008
Very yummy. Modifications: 3/4c wheat flour and 1c white flour. Used low fat yogurt thinned with water rather than milk. Skipped the egg yolk brush and instead brushed the scones with melted butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 9, 2008
I wanted to try a new recipe for scones and found this one that seemed easy enough for me to make a bazilion of. It was a very easy recipe!! I tripled it at first and instead of adding the currents, I add chocolate chips (my favorite kind of scone!). I didnt change anything in the recipe, even though I tripled it except that I didnt roll it out on flour, I used parchment paper. Much easier and way less messy. I then doubled the recipe, this time adding cran-raisins instead of the currents. I also used a heart cookie cutter instead of the round cutter, just to make them "cuter". :) These are wonderfully yummy scones and were a BIG hit at my Ladies Tea at church yesterday. I even took the leftover scones and gave them to the kids in Childrens Church for their morning snack! They gobbled them right up! Thanks for a wonderful recipe! I will make these forever now!
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Photo by J. Bateman

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 29, 2008
Very simple, yummy recipe. I used cranberries and they turned out very well. Definitely a keeper for future brunches.
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Cooking Level: Expert

Home Town: Wichita, Kansas, USA
Living In: Prairie Village, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 21, 2008
This was a wonderful recipe and very easy. I did add 1tsp. of real vanilla to the egg yolk for the topping. I also sprinkled course sugar on each on after they were topped with egg yolk and vanilla. I don’t care for currents so I used Ocean Spray Craisins. I had never made Scones before so I was a little nervous. However, I wish I would have made a double batch because everyone wanted more. Great recipe, I will certainly make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 21, 2008
Amended review: I had written how much my family LOVED these, but making them a second time they were so sticky and moist I almost threw the whole glob out. USE MORE FLOUR. Additional flour and kneading didn't harm the scones a bit. **I had no currants and my family isn't crazy about raisins, so I added 1 tsp of vanilla and 1 T extra of sugar to compensate. Even my husband who isn't a fan of sweets said this was "perfect".
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Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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