Reviewed: Sep. 28, 2009

this recipie is a great base but with a few tweeks its definitely a 5/5...1) i didnt have self rising flour so i used about 1 1/2 tablespoons of baking powder in 2 cups of ap flour 2)i also bumped the butter up to 6 tablespoons. 3) i also bumped up the amount of garlic as we really really like the flavour (3-4 large cloves) 4) we used a tex-mex mix cheese with jalapenos in it 5) we used buttermilk instead of regular milk totally makes the scones better! 6) we added some black pepper and mrs.dash (the chipotle one) along with some fresh chives...YUM!!!

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Reviewer:

whisk

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 19, 2009

Yummy recipe. I added some fresh rosemary and basil!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 19, 2009

I can't believe it, but I changed every ingredient in this recipe in some manner. I didn't have self-rising flour, so I used AP and added 2 tsp of baking powder. As per other reviewers, I used 6 T of butter, and increased the salt to 1/4 tsp. I put in over 1 cup of cheese (mostly rag-tag ends I had in the refrigerator) and 3 cloves of garlic. Instead of a cup of milk I used 2/3 cup of fat-free half and half. I put the flour, BP, salt and butter in the food processor and pulsed it until the butter was well incorporated. Then I put that mixture in a bowl and added the cheese, garlic and some chopped green onions, then the FF half & half. The dough was perfect; not too sticky and it kneaded beautifully. I baked the scones for 20 minutes at 375 and they were wonderful. Tender and flaky and galicky. Next time I may add more cheese, though. Thanks for the great base recipe, ANGG

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 2, 2009

As is and based on other members’ reviews, I don’t believe this recipe would be too good. However, it can be saved! Like other reviewers I made several changes: I used six T. butter, one t. rosemary, one t. basil, one c. cheese, ¾ c. milk, and three cloves of garlic. I cooked at 350 F for around 15 minutes. They tasted great but were still a tad heavy; next time I will cook at a slightly lower temperature. Also, like another reviewer suggested, I will put the dough in a bowl, cover with cling wrap, and let set in the refrigerator for 20 to 30 minutes. I’m rating this recipe a three since it has good potential, but requires several alterations.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 21, 2009

These were tasty! I did admittedly change some of the recipe per another reviewers suggestion. I used AP flour with 1 1/2 tbsp of baking powder instead of self-rising flour. I doubled the cheese and tripled the butter. I should have also added more garlic. Flavor and consistency were very good. Baked for 20 minutes and came out slightly dry, will decrease the amount of time next time.

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TSUILI

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Reviewed: Feb. 16, 2009

it said bake 10 to 20min. so I baked 13 min. (just in case, to avoid overbaked scone) they were much drier than expected. I would change to have one egg with 1 teaspoon of milk as graze to go on top of scones to leave 10min before bake. This way keeps scones to be too dry! Please try!

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Ebita

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Reviewed: Oct. 29, 2008

These were very good. The day after, they seem to be more "doughy", but once heated up still taste yummy! Excellent for brunches.

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Reviewer:

Leslie-Ann Young

Cooking Level: Intermediate

Home Town: Yarrow, British Columbia, Canada

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Sep. 2, 2008

I made these scones for a friend who loves cheese and garlic. As many reviewers suggested, I upped the butter to 6T, used 1/3C cheese instead of 1/4C and used 2/3C of milk. I had no idea what a 3/4 pinch of salt was, so I used 1/8 tsp. I also used 1 garlic clove. I've made other scones and the baking temp was 350, so I used that. It was too low - it took forever to bake them, so I would suggest a 375 or even 400 degree oven. (Maybe it makes a difference that I have a gas stove??) I also used my Bosch bread maker to mix it - that way I wouldn't be handling it much and warming up the dough too much. Worked great. Now, I asked my friend to rate these. She said that she gives it a 5 out of 5. Her suggestions were to use 2 cloves instead of 1 (she couldn't pick up the garlic flavor, she thought it was onion) and maybe use a heaping 1/8 tsp of salt. Other than that, she thought it was great and definitely wants to make more of these. She does not over indulge in food, but even she had a hard time staying out of them. Thanks for this keeper recipe.

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kittensmitten

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 21, 2008

my first attempt to make scones. don't know why i was always so leary, there was no reason to be. they turned out wonderful.

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Dora

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Reviewed: Jul. 2, 2008

I liked this recipe, but it did need to be altered a little. I added 1.5 tsp baking powder instead of using self- rising flour. I used 5 tbs butter and still thought it could use more. I will try again.

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steph

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

I wouldn't really call these a scone, they were more like a biscuit. I didn't have self rising flour, so I used AP flour and added 1 1/2 tbsp baking powder. As suggested by others, I increased the butter to 6 tbsp and doubled the amount of cheese. I sprinkled shredded cheddar cheese and parsley flakes on top before baking. I baked them at 400 degrees. They were very yummy, just like the Red Lobster biscuits.

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chefjen

Cooking Level: Professional

Living In: Lincoln, California, USA

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Reviewed: May 27, 2008

Great recipe! I sprinkled a little cheese on the top before baking. This was great in the morning with bacon and sausage. Hannah

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The Del Sisters

Cooking Level: Expert

Home Town: North Branch, Michigan, USA

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Reviewed: May 25, 2008

Yummy!

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Kelsmonet

Cooking Level: Beginning

Living In: Napier, Gisborne-Hawke's Bay, New Zealand

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Reviewed: May 25, 2008

These scones were absolutely wonderful. I was always leary of them, thinking they wouldn't turn out like the picture. Well, they did and they were quickly eaten that evening.

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Reviewer:

go away

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Reviewed: May 11, 2008

This is the first recipe on this site that if I could rate it 20 out of 5 I would. I had to add half cup of whole wheat flour because I ran out of regular. Didn't have self rising so used baking powder. Added more cheese and butter as suggested. Gosh the taste is just amazing. Never had cheese scones with garlic so that was just delightful. Thanks a ton! P.S. lower oven is a must

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Apr. 22, 2008

Good. I used the extra butter and less milk and lower oven as suggested ( took 10 min longer). I added thyme and rosemary and a bit more cheese. I did not roll it out- I just formed it in my hands and it turned out quite nicely- Flavour and texture .

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Gina LaVigne

Cooking Level: Expert

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Reviewed: Apr. 10, 2008

I made these savory scones for work recently after a co-worker went to New Mexico. I added 1/3 c. of canned green chiles (I mixed them into the milk) for a south western flare. They were a hit at the meeting!

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Courtney

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Reviewed: Mar. 24, 2008

Very tasty! I added a few sprinkles of rosemary, an extra clove of garlic, and 3 additional tablespoons of butter. However, I did not use self-rising flour, and forget to add baking powder to compensate--will definitely remember next time. The scones were kind of flat and dense, but I think that was because I used the wrong flour, and abused the dough too much. They still tasted great!

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Emily

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 16, 2008

Pretty good, and certainly easy! I doubled up the garlic and cheese, and used 5 tablespoons of butter (as suggested by previous reviewers to increase the butter. Thanks!) I did need to use all the milk, and I still think the final scones were a bit dry. It was easy, though, and pretty tasty, so thanks for the recipe!

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