Reviewed: Nov. 18, 2003

This recipe is great. The scones are better than most i've bought in stores or bakeries. I made this using dried cranberries insteadof currants, and it was wonderful!

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SLOTHANIE

Cooking Level: Expert

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Reviewed: Apr. 29, 2003

Texture was lovely BUT something is missing...a bit bland...rather like a glorified baking powder biscuit.

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MORSELBABE

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Reviewed: Apr. 16, 2003

The whole process took me 30 minutes, but the freshly baked scones were gone in 15 minutes!

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YREIKO

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Reviewed: Mar. 27, 2003

I just made it easy for me i didn't roll it out (it was to sticky):),so from now on I will use flour on my hands. I then take a pice of dough and press it flat between my palms and put it on the baking sheet. The rest is by the recipe.

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NOSIKS

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Reviewed: Mar. 16, 2003

Easy to make and really delicious!

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LESLEY

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Reviewed: Mar. 7, 2003

Excellent! I used golden raisin instead of currants. Very good.

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ALETA14

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Reviewed: Jan. 22, 2003

I just made these. First recipe I tried, but these scones taste better than any I have ever bought in a bakery or street fair. Very light and airy. I used zante currants, which is produced by the same brand as Sunmaid raisins. Also, 400 degrees is too hot in my oven.

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VYRIAN

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Reviewed: Dec. 21, 2002

Light, fluffy, absolutely delish. I used Craisins instead of currants. Yummy.

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ST.JON

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Sep. 30, 2002

Excellent recipe! Very moist, and an all around tasty scone! I sprinkled raw sugar on top too... My whole family loved them!

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DMMLS

Cooking Level: Expert

Home Town: Whittier, California, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Aug. 23, 2002

Great recipe! Very flexible too! I used fructose in place of sugar and dried sour cherries in place of currants. Delicious!

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SALLIE V

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Reviewed: May 18, 2002

these were really good and not too sweet. I doubled it and made twelve nice sized scones. I also added blueberries to half of them and made an icing sugar glaze ( I flavored it with almond but might also try lemon or maple). Note: when I doubled this recipe I did not need to double the milk and did not double the baking powder. Worked great!!!

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NEDPSA

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Reviewed: Dec. 1, 2001

Killer recipe. I substitute buttermilk for milk and everyone (including my two year old) loves them. Sometimes I skip the egg wash because I bake these at my bed and breakfast and they are still a hit. Thanks!

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