Reviewed: Aug. 1, 2008

This recipes was the first one I have ever used for scones and I loved it. They are really easy to make! The first time I stuck with the recipe but the second time I made some with butterscotch chips, some with chocolate chips, and some with dates. Everyone really LOVED the butterscotch.

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Dee

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Reviewed: Apr. 18, 2008

My first attempt at making scones, and these turned out great! I made them with raisins, and I ended up with 12 middle-sized scones. Mine needed a few extra minutes of baking than stated on the directions, though. Thanks for the great recipe!

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Jamie H.

Cooking Level: Beginning

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Reviewed: Mar. 25, 2008

I loved the flavor of these scones, and I ALMOST loved the texture. They were definitely light and airy, and I would have preferred that they be slightly more dense than they were. The flavor was so good, though, that I'll make them again and perhaps reduce the amount of leavening. I halved the recipe and ended up with six HUGE scones.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Feb. 1, 2008

How does this recipe make 18 scones? I halved it and ended up with only 6 regular sized ones. But that's okay. I use raisins, chocolate chips, etc... or plain... I add all sorts of extracts to the sour cream mixture so the scones will have a greater depth of flavor. The baking time and temp is perfect, despite my suspicions that it would be done in less than the time listed. I don't like too sweet baked goods, and this was right. Nice and crispy scone tops, fluffy interior =)

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mayura

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

I tried these scones and while they were good dunked in tea they weren't what I was expecting. They swelled up very large and I had to bake them so long to get the inside done that the outside was really brown. Also they weren't sweet like other scones I've had, I'm wondering if I did them right. I checked my ingrediants and measured correctly, any suggestions?

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Reviewed: Jan. 25, 2008

I thought this recipe was great! I used whole wheat flour, low fat sour cream and not as much butter (ran out but it was "light" also)but everything turned out great! I also did them in half dark choco chips and half blackberries. Definitely a keeper! Also mine only took 13 minutes to bake.

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rebecca-l

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Reviewed: Sep. 16, 2007

These scones are so good, flaky and tender, and the cinnamon sugar on top is the perfect finishing touch. This will be replacing my old recipe for scones.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: May 26, 2007

I would like to say this recpie is so easy to make and it so good. Also I would like to say that with a parent who is diabetic she can even have this.

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Julie Harding

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

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Reviewed: Apr. 1, 2007

A friend of mine made these scones for biblestudy and they were absolutely YUMMY!! I tried to make them a few days later and they didn't turn out the same. :-( But I've given them 5 stars because I know they CAN be super Yummy, so much that you'll keep going back for more! I know we did when they were served at biblestudy! And I'm going to try making them myself again until I get them right!

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Saved By Grace

Cooking Level: Beginning

Living In: Dallas, Oregon, USA

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Reviewed: Feb. 7, 2007

I really enjoyed this recipe!!! However, I didn't have any sour cream, so I ended up using 1/2 a cup of light vanilla yogurt and 1/2 a cup of Fat Free Sour Cream and it turned out well and helped cut a few calories. Also, I tried Blackberries instead of currants and it's delicious! These scones are light and fluffy. I enjoyed them immensely!

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