Reviewed: Aug. 2, 2006

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

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1 user found this review helpful

Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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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19 users found this review helpful

Reviewer:

elle17

Cooking Level: Expert

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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21 users found this review helpful

Reviewer:

Here it is

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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88 users found this review helpful

Reviewer:

XVELVETX

Cooking Level: Expert

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

Living In: Ames, Iowa, USA

Reviewed: Mar. 28, 2006

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

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2 users found this review helpful

Reviewer:

DRAKES140

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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2 users found this review helpful

Reviewer:

CafeAmericano

Cooking Level: Intermediate

Home Town: Downey, California, USA

Living In: Batesville, Arkansas, USA

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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3 users found this review helpful

Reviewer:

RWIK16

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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54 users found this review helpful

Reviewer:

RACHELDB

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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Reviewer:

davidkistner

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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64 users found this review helpful