Reviewed: Jan. 14, 2008

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

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Reviewed: Dec. 2, 2007

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. :)

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Julie

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Reviewed: Sep. 27, 2007

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

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JENMORAGA

Cooking Level: Intermediate

Living In: Oxnard, California, USA

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Reviewed: Sep. 22, 2007

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!

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C Laughlin

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 3, 2007

My family loves it, we eat them choc chips.

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Wannabe Virtuous Woman

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Reviewed: May 26, 2007

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 !

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Christine R.

Home Town: Esmond, Rhode Island, USA

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Reviewed: May 15, 2007

Great scones! Thanks for sharing the recipe!

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KYGrammyto2

Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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Reviewed: Mar. 4, 2007

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.

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METROPHOBIA

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 5, 2007

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....

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Mel

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Reviewed: Jan. 3, 2007

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.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 2, 2007

I served this for News Years day brunch. I added dried cranberries and orange zest. I served with clotted cream and jam. They were great.

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hollyr

Cooking Level: Intermediate

Home Town: Rushville, Indiana, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Oct. 19, 2006

Excellent recipe!! I have made this over and over again. Easily made with everyday items. I have made them with frozen blueberries, lemon and poppyseeds and even with Splenda. They come out perfect everytime. Don't waste time rolling them out, just pat into a thick circle and cut into 8 wedges. Top with sugar, bake and enjoy!

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Beth

Cooking Level: Expert

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Reviewed: Sep. 11, 2006

I love this recipe. It was so easy and they are delicious.

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Jennifer

Cooking Level: Expert

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Reviewed: Aug. 2, 2006

Lovley recipe. I had tea with mine in the morning, and it made a great breaky.

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jul. 6, 2006

I added a little less sugar, 4 Tbsp instead of 5. And with no milk on hand, I used non fat yogurt diluted with a touch of water. And yes the waiting time is essential. Wonderful texture. I've tried tons of scone recipes and this is by far my favourite.

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elle17

Cooking Level: Expert

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Reviewed: Apr. 26, 2006

I love this recipe! I've made it again and again. These scones are the real deal, not muffins in disguise. The flavor and texture are just right. To make it slightly easier, I just pat the dough into a large circle and divide it into eight triangles. Then I sprinkle with sugar rather than doing the egg wash.

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Here it is

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Reviewed: Mar. 31, 2006

Delicious. I rolled the dough into a 6 inch log, and rolled it in about 1 tbsp white sugar. I then cut it into slices and set them on a baking sheets. I didn't brush them with the yolk... It was delicious. I froze the leftovers, and reheated them in the microwave for about 30 sec. They were still great. Thanks! UPDATE: Do NOT forget to let them stand 15 mn. I forgot the second time I made them, and they turned out pretty bad.

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XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

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Reviewed: Mar. 28, 2006

Good texture, with just enough sugar. My family absolutely loved these scones!

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DRAKES140

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Reviewed: Jan. 31, 2006

These were delicious. I made them twice and the second time I threw in half a handful of chocolate chips. Wonderful. Thanks, Bianca.

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CafeAmericano

Cooking Level: Intermediate

Home Town: Downey, California, USA

Living In: Batesville, Arkansas, USA

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Reviewed: Oct. 30, 2005

This dough was extremely sticky to work with. I made the recipe exactly as the directions state. They looked beautiful but they did not taste that great. My husband said, "You can throw out this recipe" so I guess I will not be making them again.

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RWIK16

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Brunch Scones

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