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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Jessie

Cooking Level: Expert

Home Town: Arcadia, California, USA

Living In: Eureka, California, USA

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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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nancy

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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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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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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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princessbumkin

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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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careyycakee

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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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ARTBYTANYA

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Reviewed: Jul. 18, 2009

I made these with cranberries, to rave reviews from my friends who came over for tea.

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chez sympa

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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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Amy JF

Cooking Level: Intermediate

Living In: Monson, Massachusetts, USA

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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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mooingfish

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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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Becca

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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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siempredigame

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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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geroniMo

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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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tal

Cooking Level: Beginning

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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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foodtigress

Cooking Level: Intermediate

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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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mayura

Cooking Level: Intermediate

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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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DUESER

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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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J. Bateman

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

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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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Mark Logan

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Prairie Village, Kansas, USA

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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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Jami

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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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