Reviewed: Sep. 25, 2005

These scones turned out fantastic! Moist & fluffy. I only had salted butter in but they still turned out great. The dough was a bit moist so I didn't bother rolling out the dough. Instead, I just divided the dough into eight pieces and pressed them into circles. I also didn't bother brushing the tops of the scones with the egg yolk. To me, that just didn't seem necessary. I will defnintely make these again!!

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RACHELDB

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Reviewed: Aug. 27, 2005

Instead of using currants, I added black walnuts and dried cranberries to the recipe and served these scones hot from the oven with a scoop of vanilla ice cream. They were a huge hit. These are the best scones I've ever eaten, and certainly the best I've ever baked. Great recipe!!!

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davidkistner

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Reviewed: Aug. 23, 2005

These scones were great! I used two cups of flour, added dried cranberries (no curants on hand), patted into a circle, cut into 8 wedges, brushed with honey instead of egg, and baked in a circle with a little space in between on parchment. They rose beautifully, baked to a golden brown, were light and fluffy, and tasted very good. These were fast and easy and I will make them again. Thanks for the recipe!

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whiteorchidbloom

Cooking Level: Expert

Home Town: Rockville Centre, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 29, 2005

I had never made scones before, and these turned out very well. Very quick, easy to make, and everyone enjoyed them. I used raisins and half and half (out of milk again). The dough was easily shaped into a 3/4 inch thick circle, then I cut the circle into eighths. I brushed each wedge with half and half, which gave them a nice finish. I'll make these again for sure. Thanks, Bianca.

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Laurita

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Reviewed: Jul. 13, 2005

This is the best scone recipe ever!! It bakes nicely (temp. was perfect for me), and it comes out delicious! I didn't use the currants, and I used soy milk instead of milk. All I had was salted butter in the house, so I used that...it worked, however, it must of slightly changed the taste.

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mousie8

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2005

Great scones! I didn't use the egg yolk, and by the way, chocolate chips do work. Good stuff, very fluffy.

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CRIOS

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Reviewed: May 23, 2005

Best Scones EVER! I've made them about six times now, and they always come out great. I've used both butter and margerine in the recipe, and I find that butter makes the scones hold their shape better, although margerine tastes just as good. This is defentely my new Scone Recipe.

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MIGHTYMOUSE77

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Reviewed: May 21, 2005

My daughter has made this recipe twice. Once the same as the recipe. And she made it once putting apples and a little cinnamon. Both times these scones were delicious.

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ODEE12

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Reviewed: May 6, 2005

sweet and tasty scone, greta with lemon curd

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MRSSUEBALOO

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Reviewed: Mar. 30, 2005

So easy I made them on a weekday morning! I used soymilk instead of whole milk and chopped dates instead of currants. The dough was very sticky so I just cut it into wedges instead of stamping out circles. Not too sweet & they had a perfect texture. Great with coffee or tea. My kids each ate 2 of them! We will make these again!

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PINKYRICAN

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Reviewed: Mar. 24, 2005

The best thus far of the scone recipies that I have tried! I doubled the butter, as suggested by another rater, went ahead and added a quater of a cup of flour to make 2 cups of flour. I added one teaspoon on almond extract and drizzled honey on top of them before baking. OH HOW DIVINE they came out! The honey crusted the tops and added a little more sweetness to them. The scones are light and fluffy and are divine when dipped in coffee!!

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REXENNE

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Reviewed: Feb. 27, 2005

Good and easy. Used blackberries so I doubled the fruit-just the right amount, and they are of perfect sweetness. Oh and used cream vs. whole milk.

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stacky

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2004

These were great. I substituted fresh cranberries for the currants. And unfortunately ate 3 myself! I did add just slightly extra flour. But loved them.

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MEISMOM

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Reviewed: Oct. 4, 2004

These are easy and delicious. The only change I made was using cream instead of whole milk - it's probably why I'm such a big fan.

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NSTARK

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Reviewed: Oct. 3, 2004

These were great and very easy. Light and fluffy. These are like english scones which I prefer. I found that they were very easy to roll out--not too sticky. Perfect for a light, simple breakfast.

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PENNYTOMLINSON

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Aug. 11, 2004

I found the mix to be exceedingly gooey, far too sticky to either roll or shape and had to add extra flour just to enable this. I now notice an earlier reviewer mentioned when they doubled the recipe they did not have to double the milk...I would have reduced the amount of milk used had I read that before.

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SAPHIRA

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Reviewed: Apr. 29, 2004

This recipe is absolutely perfect if you double the amount of butter. Everyone goes crazy when I make these.

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RACHELLAZARUS

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Reviewed: Apr. 26, 2004

I found the temperature of the oven to be too hot. I didn't use currants or the egg yolk. I used 3 tbsp honey instead of sugar and used buttermilk with grated lemon rind. They turned out tasty and will make these again.

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LOCHCARRON

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Reviewed: Apr. 12, 2004

Fantastic recipe - lightly sweetened and feather light! Used it at our B & B to raves from all. I reduced the sugar in the scones to 2 tbsp and mix the remainder 2 tbsp sugar with 1/2 tsp cinnamon and sprinkled on scone tops. I patted the dough and scored into 8 wedges instead of rolling it and cutting them out.

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SIXINAPAN

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Reviewed: Dec. 28, 2003

Lovely,light,luscious scones! If you prefer scones that do not have a touch of sweetness, use a bit less sugar. I used vanilla flavored soymilk instead of regular milk. My own personal preference is to omit the egg wash. I also did not roll the dough (too sticky) put patted it out on a floured surface then cut into pie shaped wedges.

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SUSI LW

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Brunch Scones

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