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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Shirley

Cooking Level: Beginning

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Reviewed: Oct. 9, 2007

Not dry or flaky at all, unlike other scones I have made. They are tasty and super easy to make. I used the cut method, but made 20 smaller scones in one batch. Great with butter and some jam. Even my 2 year old loves them!

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BLAZEBASS

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 3, 2007

I just wanted to use up my extra buttermilk and I'm so glad I chose this recipe. Anyone who says these are bland: it says in the description this is a basic recipe-I took this to mean I get to choose my own flavour. I added mozza, oregano, and a touch of basil. I decreased the temp and increased the cooking time because my first batch was raw inside, but otherwise these were awesome.

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Ahmilya

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2007

Wow! This was the first time that I'd ever made scones, and these turned out great! I added about a quarter cup of maple syrup to sweeten them and add maple flavor, and I addded raisins and chopped walnuts. I also used a little less flour and added in some dry oatmeal. They turned out delicious! Everyone in my family loved them. Thanks for the great recipe!

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Zoe F

Cooking Level: Beginning

Living In: Pleasanton, California, USA

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Reviewed: Jun. 2, 2007

I did not rate this recipe as highly because it was not even slightly sweet as a scone should be. Try adding some Splenda to make it more appealing. Also, the texture was a bit dry. Maybe a little applesauce wouldn't be amiss?

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suzweex

Cooking Level: Expert

Home Town: Jonesboro, Louisiana, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 25, 2007

I made several batches of these for my hubbies breakfast meeting. I filled them with different types of jam, then baked them. They were sort of hand rolled, not really "dropped", as I had to close all the seams, so most of the jam would stay inside while baking. They were so good, it was difficult allowing enough to leave with him to work. My teenager, has requested we make these again, and again, and again....

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MILSTERB

Cooking Level: Expert

Home Town: Santa Cruz, California, USA

Living In: Orangevale, California, USA

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Reviewed: Feb. 22, 2007

These were my first attempt at scones. I pressed the dough out on a sheet of baking paper and cut scones into pieces, then transferred the cut scones on the paper directly to the baking sheet. No flour mess that way. I, like some other reviewers, only used 2 tsp of baking powder instead of 2 Tbs. They turned out wonderfully!

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Kathleen

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2006

I found this to be a healthy snack alternative. I added dried blueberries and they tasted great on its own and even better with some jam and cream.

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phuong

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Oct. 1, 2006

I think there must be a misprint in this recipe 2 TABLESPOONS baking powder is way too much. I used 2 teaspoons and was very pleased. Scones are supposed to be bland but if you like a sweeter one add some sugar!

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SANDIBEACH1

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Reviewed: Jun. 20, 2006

I added blueberries, and I LOVED it!

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BallerinaBaker

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Reviewed: May 1, 2006

They are moister than most scones, but left a bad aftertaste in my mouth. 2 tablespoons of baking powder seems like too much.

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EyeRishGrl

Cooking Level: Professional

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 22, 2006

When I first saw the recipe I note that this recipe do not have sugar added to it but otherwise all the ingredient I have in hand and I am glad that I did add sugar and it was good and perfect.

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: Apr. 11, 2006

Although I added dried cranberries (which were delicious), everyone I served these to asked me to add sugar next time. They also needed to cook for a lot longer than the recipe suggests.

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Meg

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Reviewed: Dec. 24, 2005

This is another great base recipe. Food is as bland as you make it, folks...If you want something to munch on with tea or coffee, maybe smear with a jam and butter, this recipe on it's own is fine. If you want something full of flavor and WOW, you are going to have to add that to it. I mean, come on, the recipe is nothing but WHITE things mixed together! That alone tells you that the final outcome is going to be less than zippy. I made these scones for Christmas Eve dinner. I started with the basic recipe and added savory herbs, cracked pepper, and garlic salt. FANTASTIC! I have found the perfect "biscuit". I will make these again and again and they will never be bland!

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FUDGNIK

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 29, 2005

Really bland, not flavorful at all. I added chocolate and cinnamon chips, and even a little allspice, and they still weren't very good. I probably wont make these again.

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Christy

Cooking Level: Intermediate

Home Town: Roan Mountain, Tennessee, USA

Living In: Concord, North Carolina, USA

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Reviewed: May 17, 2004

This recipe is wonderful! I made 140 scones for a ladies tea at my church. I used a flower shaped cookie cutter, brushed tops with whole, beaten eggs and sprinkled with coarse sugar. All the ladies raved about them! I think the buttermilk helped to give them an "extra-special" flavor. These were not too dry either.

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TIFFANYRN

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

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Reviewed: Apr. 9, 2004

The texture of these scones was nice, but they were bland to my taste. Probably won't make again.

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MARGARETD

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Ashtabula, Ohio, USA

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Reviewed: Jul. 3, 2003

These scones are delicious. My daughter loved them and asks for them often. I wouldn't change a thing. I served them on Christmas morning using a angel shaped cookie cutter.

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