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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Reviewer:

Laurita

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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3 users found this review helpful

Reviewer:

mousie8

Cooking Level: Intermediate

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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Reviewer:

CRIOS

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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Reviewer:

MIGHTYMOUSE77

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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3 users found this review helpful

Reviewer:

ODEE12

Reviewed: May 6, 2005

sweet and tasty scone, greta with lemon curd

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Reviewer:

MRSSUEBALOO

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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Reviewer:

PINKYRICAN

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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Reviewer:

REXENNE

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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Reviewer:

stacky

Cooking Level: Intermediate

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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2 users found this review helpful