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!

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.

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.

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!

Very simple, yummy recipe. I used cranberries and they turned out very well. Definitely a keeper for future brunches.

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".

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.

These scones were one of the best I've eaten.

I thought these were very good, but I will add more Splenda next time. I made the following adjustments to this recipe. I used 1 cup flour, and 3/4 cup whole wheat flour, added 1 whole egg, added 6 packets of Splenda, and used 1 cup of dried cranberries unstead of currants...(don't even know what a currant is) LOL... Scones are usually not sweet enough for me so that's why I added the Splenda. Also, I suggest not preheating the oven until you have the scones on the baking sheet. They have to rest for 15 minutes there so no need for the oven to be on that extra time. :)

My husband loved these! I am a big scone fan and these were easy and delicious! Thanks!

Great recipe! It was quite easy to make. I used skim milk, but still had beautiful scones. Also used raisins in place of currants. After making the dough, I realized I was out of eggs! I used instead 1 Tablespoon of melted butter, 1 teaspoon each of cinnamon and sugar, and brushed the top before letting sit. They were wonderful, light, and very tasty. Thank you!

My family loves it, we eat them choc chips.

My mom made scones just about every Sun when I was a kid. These taste exactly the same. Crumbly and just a tad sweet. They are killer hot from the oven with a nice slather of butter on them. This is a keeper. Thanks for the recipe !

Great scones! Thanks for sharing the recipe!

These scones just didn't do it for me. I added blueberries and sprinkled the tops with sugar, but they just weren't sweet enough for my tastes. I might also add that they were not the dense and flaky texture I look for in a scone, but were soft and fluffy like muffin tops. I would consider using these with ham and cheese for a savory brunch item, but never again with fruit. Probably just never again.

This is so good. Just a little adjustment, I added a 2tbsp of plain yogurt, 1tbsp lemon juice and 2tbsp pineapple juice to the milk. The scones turns out moist and smells so tropical....

I substituted 3/4 c. of blackberries for the currents and increased the flour by 1/4 c. I omitted the egg yolk and sprinkled the tops of the scones with sugar instead. The dough was definitely messy to work with, even after adding the additional flour. I think I'll try a different scone recipe the next time.