Reviewed: Aug. 26, 2009

This is a wonderful basic scone recipe. Tastes yummy with some butter and jam! ^_^

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Missy

Cooking Level: Expert

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Reviewed: Aug. 9, 2009

Great basis for a scone recipe...I add 2 Tbsp of sugar to give it a little more flavor, and about a 1 1/2 cups of fresh fruit, like blueberries or apples added before the wet ingredients are mixed in (otherwise it is very hard to get them mixed in the dough) With apples I also add about 2 tsp of cinnamon, which makes some beautiful scones! Thanks!

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Liz S

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Reviewed: Jul. 28, 2009

These are more like buttermilk biscuits. They are definitely not scones. I would make these again and have them as a dinner biscuit. These are listed under the wrong heading.

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snaggles

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Reviewed: Jul. 13, 2009

I am actually rating these for my mom who made them. She followed the advice of another reviewer and filled the centers of these with seedless blackberry jam. She also glazed them with a sweet lemon glaze. She said that while these turned out very good she thinks they would be very bland without the filling and glaze. The person who posted the recipe makes clear that it's a good basic recipe to which you can (and probably should) add your own additional flavors.

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Erin

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 31, 2009

I thought these were great! I manage a farmers' market and inherited a whole flat of strawberries I needed to use stat, and used this basic recipe, diced up a bunch of strawberries and topped with a little sugar before I baked them. They were fluffy, delicious, and not too sweet. My husband shouted from the other room "I can't stop eating these scooones!" I love recipes that are simple to make and easy to adjust to what you have on hand.

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sarai

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Reviewed: May 10, 2009

I love this recipe and I make these scones pretty often. I usually add some different things into the mix, sometimes black currants and walnuts, sometimes cranberries and pecans, but regardless of what I add, they're delicious every time. They really lend themselves to tweaking, which is nice. Plus they're super easy to make and they are ready in ten minutes! I also recently discovered that they can be toasted in a regular toaster, so I love warming them up and eating them with a little marionberry jam in the morning. :)

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rudechack

Cooking Level: Expert

Home Town: Portsmouth, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 10, 2009

They were light & flaky, however, completely tasteless! Won't make them again.

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RSALERNO

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Reviewed: Apr. 25, 2009

Little effort, big reward!

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Dahlia Travers

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Solvang, California, USA

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Reviewed: Apr. 16, 2009

Fast and simple...my family loved them. I did tweak slightly as I didn't have buttermilk on hand so I sub'd non-fat yogurt instead, 1 tbls of baking powder (as I agreed with others that 2 sounded a bit much) and added 1 cup of dried cranberries. Like others I didn't mess with cutting out but did a modified drop version by simply rolling into a ball & patting flat once on the cookie sheet. I've been making, and eating, scones for 20+ years now and this is a great recipe -- easy to remember & add your own special touches. With just one batch this one has moved to the front of my scone list. Thanks!!

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Ausem4

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Reviewed: Jan. 12, 2009

This is a great base recipe. So many possibilities. I just made my first batch with 3/4 cup raisins, 1/3 cup chopped walnuts and the zest and juice of 1 orange. The dough became a sticky blob. Whoops. So I added another 1/3 cup of flour to make it a dough again. Saved! I then rubbed the orange halves on the tops of the scones and sprinkled with sugar. They came out great! Thanks!

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Sarah9

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Ashland, Ohio, USA

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Reviewed: Dec. 3, 2008

My best friend is a scone "snob" having grown up with an Irish grandmother who was straight off the boat and made scones that everyone loved. These scones, while not just like Grandma's, definitely met with the seal of approval. I thought they were good, but they tasted like buttermilk biscuits to me. I think that the next batch is going to get a spoonful of sugar to sweeten it up a bit.

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Mari

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Reviewed: Nov. 9, 2008

I've made this twice, 1st time I added pecans, yum! My husband asked me to make them w/o butter, so I did the following: 1/4 cup more buttermilk, a little less than 1/3 cup Sunflower oil & I baked them for the full 15 minutes. Not as yummy w/o butter, but still good.

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vcessar

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Reviewed: Oct. 31, 2008

Yum! I admit I did change the recipe by adding 3T. sugar, 3/4 c. dried cranberries and 1T. orange zest. But, these are so easy. I just patted mine into a circle and cut into triangles with a pizza cutter. They turned out great, and they are lower in butter/fat than most scone recipes out there.

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Nicole

Cooking Level: Intermediate

Home Town: Belvidere, Illinois, USA

Living In: Plymouth, Minnesota, USA

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Reviewed: Sep. 22, 2008

Ingredients edited by the Allrecipes staff on 9/22/2008.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 26, 2008

I enjoyed trying this recipe. I love scones so I had to try it out. They came out pretty good, but as someone pointed out there's too much baking powder. The scones came out more fluffy then I'm accustomed to. I'm going to try it with 2tsp of baking powder instead of 2tbs. I also added 1/2 c sugar, to sweeten the scone. It turned out wonderfully other then the cake like texture.

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Luisa M.

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

These are great and so easy to make! For sweet scones just add 1/4 - 1/2 cup sugar depending on your preference.

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JELAINEB

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Reviewed: Apr. 2, 2008

Yum! Love these! Bake up nice and high. Not a sweet dough. Very, very easy to make. Don't overmix! I add currants or raisins and sprinkle a tiny bit of superfine sugar on top as soon as they are out of the oven. Serve with tea and jelly.

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rosemary4peace

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Reviewed: Feb. 1, 2008

I cut my scones, and found out I probably should have divided the dough into three balls. Oops! The poofed up, but are delicious non the less. I added about two tbs of Lemon zest and ginger, and it made this recipe even better! Next time, I think I'll add a bit more sugar though, or a bit less baking power.(a bit too salty for my taste, as I usually eat scones without jam.) Thanks for the recipe Bev!

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TeenBaker

Cooking Level: Intermediate

Home Town: Pollock Pines, California, USA

Living In: Placerville, California, USA

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Reviewed: Jan. 15, 2008

It seems there might be too much flour in these scones because they became really pastey in my mouth. My fiance loved them though. I didn't roll out the dough, but instead used my hands to roll a fistfull of dough into balls. So maybe they were too thick. I might try to add other flavours to these scones next time and maybe reduce the flour and add a bit of sugar.

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Mirry

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 25, 2007

i'm a newbie when it comes to cooking or baking ... or anything to do with the kitchen at all. :p but this recipe is pretty easy. i didn't have buttermilk, so i added about a tablespoon of apple cider vinegar to whole milk as a substitute. i also added about a cup of raisins. i think it turned out pretty ok. it tastes a whole lot better if you eat it with strawberry jam. :) oh, i think you have to let it sit for a while before baking the scones.

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