Reviewed: Jan. 25, 2008

I have worked as a chef for a few years and I am always keen to try new recipes. I was looking for a new cheese scone recipe. I came across this one and tried it. On the first attempt I was not very impressed. I tried again but changed a few things. I put 6tps (90g butter) like other people recommed. Also the amonut of milk stated was way to much you only need. 2/3 of a cup (175mls). Also I see alot of other people have had problems with the dough being very sticky. It is ment to be quite stick but one you have made the dough. Before flatening and cooking. Put in a bowl and cover with cling film. Put in fridge for 20-30min. This will alow dough to rest and will give flour time to absorb milk. You will end with a scones that are not sogy and the dough will be easier to handle. One final thing The temperature of oven that is stated in recipe if far to high. You should cook at 180c max. If you cook at a lower temperature then it will cook better and the scones will be light with that crubley texture that so many of you are looking for. Rather than sogy and heavy.If you cook at a very high temperature the out side will cook befor the inside and will result in the inside not cooking proberly. after making these ajustments my second batch of scone came out fantastic. They were the best I have tasted. I hope this helps

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Reviewer:

Lucy

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Reviewed: Jan. 3, 2008

I literally just got done making these and I am amazed by how easy it was. Like others I added the baking powder and upped the butter and I'm really happy with how these turned out. Thanks for a great recipe!

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Corrine

Cooking Level: Beginning

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Reviewed: Jan. 2, 2008

Thanks for the wonderful recipe. It has to be one of the fastest recipes I have ever made. You can whip a batch up in about 15 minutes and have them ready for the over. Ten minutes is sufficient. Any more and I believe they would be over done. I also used 1.5 tbsp of baking power to make up for not having self rising flour. Turned out Great!

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Nancy Zurheide

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Reviewed: Nov. 3, 2007

I'm rather generous with the butter, garlic and cheese, and these are great. I only cook 4 at a time and freeze the other four. do not freeze with milk brushed on. just brush some onto the frozen scones before popping them into the oven. so good with any pasta!

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counterjester

Cooking Level: Intermediate

Home Town: Camden, South Carolina, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Sep. 16, 2007

First time making scones and everything turned out perfect. Definitely requires 6 tbsp of butter though to avoid heaviness as others have pointed out. I'll be making these again and again. Can't wait to try differnet cheeses and berries etc...

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COOKCHUCK

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 4, 2007

I upped the butter to 6 TB, added fresh rosemary, about a cup of mozzarella and garlic. They turned out FABULOUS! Light fluffy and delicious! Thank you!

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Ferzine

Cooking Level: Professional

Home Town: Nepean, Ontario, Canada

Living In: Cowichan Bay, British Columbia, Canada

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Reviewed: Aug. 20, 2007

Having read other reviews, I added slightly more butter. They turned out amazingly well! Light and fluffy throughout. My fiance told me to make double quantities next time I made them! I'm making a third batch today and have followed the recipe exactly. I'll let you know how they come out...

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mmsparkle

Cooking Level: Intermediate

Home Town: Poole, Dorset, England, U.K.

Living In: Southampton, Hampshire, England, U.K.

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Reviewed: Jul. 30, 2007

These were really really good. I used 1/2 whole wheat and half white flour, adding 1.5 tbsp baking powder per cup to make it self-rising. I subbed a romano and asiago blend for the cheese, and added some chopped fresh herbs along with the garlic. (I chopped the garlic, some fresh rosemary, basil, parsley and flaked red chilis, and cooked them in some olive oil for about a minute in the mike to take some of the bite out of the garlic. This allowed me to use a lot more, but keep the mellow yummy garlic flavour instead of the harsh raw garlic flavour.) Oh -and I didn't knead or roll these -too sticky. I wet my hands and rolled them gently into balls, flattening them on the greased cookie sheet. My guests couldn't stop eating these -best hot, and I served with chunky tomato potato soup from this site.

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Yummum

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Reviewed: Jun. 21, 2007

It was so easy to whip up and my daughter absolutely loved them. An easy way to impress guests staying for the weekend!

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Seemee

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Reviewed: Jun. 18, 2007

I love this recipe. My boyfriend wolfed down half the batch really quick. So did I. I added some flaked parsley for a bit of colour, and i sprinkled a bit of cheese on top of the scones. This made them look like the scones you get from the shops.

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Mad Izatie

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Reviewed: Apr. 6, 2007

From reading the other reviews, made some changes and turned out great! Doubled the butter and the garlic, (we're garlic lovers) added 1 tsp. of baking powder since I didn't have self-rising flour, added 1 chopped green onion and sundried tomatoes. Before baking, I brushed the top with milk and sprinkled some sesame seeds on top, and they were fantastic! Were gobbled up quick!

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KADP

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Reviewed: Mar. 2, 2007

Good! I used about 1/4 tsp of garlic pwdr instead of the clove. Also, didn't have self rising flour so I used reg. flour + 2 tsps. bkg pwdr and about a 1/4 tsp. more of salt. This is a very nice basic recipe, might try 1/2 tsp. of Italian herbs in it next time. Or maybe a pinch of cayenne pepper for some kick. Could also be made with a variety of different cheeses...

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Dec. 27, 2006

This is a pretty good recipe, but it needed some tweaking. 2 tbps butter is WAY too little for scones--most recipes call for 6-8 tbps. I used 6. I also increased the cheese to 1 cup, and I used 1/3 each cotswold (sharp english cheddar), aged parmesan, and fotina. I tossed in 2 tbps chopped fresh rosemary, and increased the garlic to 3 cloves. With these additions, the recipe turned out perfectly...otherwise, I think it would have been too bland.

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AURYANE

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Reviewed: Nov. 13, 2006

These were great and very easy. I was a little bit concerned about how wet and sticky the dough was, but they turned out just fine. Added a little bit of rosemary just for kicks.

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Endiqua

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2006

I make a very similar recipe with self-raising flour but use 4 tbls. of butter. I find that otherwise they are tough. Also use other herbs (basil, oregano, etc.). Hope this is useful to someone.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Sep. 11, 2006

Very easy to make. I added extra garlic and a bit more cheese for extra flavour. We had them with spaghetti instead of the usual garlic bread. When my roommate saw them he said "Why did you make those? I HATE savoury scones!" and then five minutes later, he told me I should make them again. :P

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Jen

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Reviewed: Sep. 5, 2006

Very easy and tasty too. My four yrs old boy who is a picky eater seems like cant stop eating it. Definately a keeper.

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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: Jul. 30, 2006

I make cheese scones quite often as my girls like them for their packed lunch boxes, but I'd never thought to put garlic in them. So when I saw these reviewed I had to give them a try. What can I say I've ditched the recipe I've been using for years in favour of this one. I will be trying other reviewers suggestions as well, the chives and sun dried tomatoes. Many thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jul. 28, 2006

very quick and easy tasted fantastic. I also added some fresh chopped chives for extra taste. well done

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misssandra

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Airlie Beach, Queensland, Australia

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Reviewed: Feb. 18, 2006

I found these rather ordinary. It didn't have quite the rich cheesy flavours I was looking for. Although it rose well and had scone like texture, I felt it wasn't as crumbly and melt-in your- mouth as I would have liked it.

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