Reviewed: Sep. 12, 2009

These were very good. I added the extra butter and OJ that other people suggested. I think I probably added too much OJ because they ended up more like cookies than scones. I also used an almond and toffee chocolate bar, chopped into chunks. Delish!

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jeanne706

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Reviewed: Aug. 19, 2009

My friends and I really enjoyed these scones! I added an extra 3T of butter to get the mixture more crumbly (and because I prefer to use the whole stick). I only had 2T left of orange juice, so I used an extra 2T of milk and they were perfect. The dough should seem a little dry- after all, they're scones. The recipe did make 12 scones, but they were pretty small. Were fantastic with some raspberry preserves!

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Courtney

Home Town: Buffalo, New York, USA

Living In: New York, New York, USA

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Reviewed: Aug. 3, 2009

Since I didn't read other posting before I made this, I noticed right away after completing the ingredients that this recipe was written poorly because of the consistancy. I ended up with 7 Tblsp of butter and 7 Tblsp of OJ before I felt it was right. Kind of wish the submitter would have written this properly or at least had it edited by AR because had I known these were going to require so much more butter I probably wouldn't have made them. So don't trust the nutritional information on this, because it will be off. Anyways... other then that these were pretty good. I'd make them again or more often if they weren't so bad for me!

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NghtSkyyStarz

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

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Reviewed: Jul. 10, 2009

My 14 year old daughter made these for 4-H and took them to the county fair....PURPLE RIBBON! She did use 1/2 cup orange juice.

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Amy

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Reviewed: Jul. 7, 2009

Yum and used sunny d.

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mommy2fourlil1s

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Reviewed: Jun. 22, 2009

I am giving this 3 stars because I thought it was a little bland and if I were to make this again I would add something else...I am going to play around with some flavors. I also had to add a 1 tblsp more butter and added more milk...I had no orange juice and I don't think I would have liked these if I added it. On another note my 2 1/2 year old liked them. Thank you!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 9, 2009

This has become my most complimented scone recipe! I followed the advice of others and usually end up adding about 7-8 TB of orange juice. They are so easy and turn out delicious! I add some sugar in the raw to the top before baking to jazz it up too.

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Jeanine

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Reviewed: Jun. 3, 2009

This was good!! will make again but I subbed blueberries and milk for choc chips and oj!!! SOO Good and I even froze a batch for my husband so he has some snacks..

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PIXIE2

Cooking Level: Intermediate

Living In: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: May 26, 2009

Add coconut for a different twist! Everybody loved these scones! They were a huge hit - even on day 2! I also used 8 Tablespoons of OJ and 6-7 T of butter.

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Jodi

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Reviewed: May 19, 2009

I added just a couple of teaspoons more of orange juice, and I used *mandarin* orange juice. I make this often for my Harry Potter fan group and they are gone before I can blink! I always end up wishing I'd made a third batch for myself and my family! Also, this is a nice project to do with a teen. My (much) younger sister likes making these with me - we're covered in flour before we're through, but it's fun and the results are delicious. Definitely the best scones I've ever had - a surprisingly sweet, flavorful version of a snack that is sometimes boring and dull.

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Alax

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Reviewed: May 4, 2009

I played around with this recipe a bit. I added 1/2 tb of vanilla extract and added 2 additional tbs of oj. I also used 2 tb of apple sauce and 3 tb of butter just to cut down on the fat. I also added 2 tbs of unsweetened cocoa powder and added 1/3 cup splenda baking sugar instead of real sugar. I did this this to save on calories. Even with all the modifications this recipe is still top notch. on of the best out there.

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BUJNA

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Reviewed: Mar. 22, 2009

I added more OJ and butter like the other reviews suggested (otherwise I wouldn't have a dough, just a floury mess!) and the texture turned out awesome. But since I used so much more juice, it definitely left a "fruity" note in the scones that I didn't really care for. I might try this again using milk in place of some of the juice, but otherwise, I wouldn't make this again as written.

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Yum!

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

I gave this 4 stars because I'm going to have to work with it. The dough was just too dry as written. Next time, I'm going to try adding more butter to get a flakier texture and a little more liquid to get the dough to hold together as others have suggested. I set it up in my customized recipes so I can track my versions until its where I like it.

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Brenda

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Reviewed: Feb. 28, 2009

Very good when the liquid and butter amounts are adjusted as other reviewers suggested. I used my food processor: Add the dry ingredients and pulse a few times; add one stick of cold (or frozen) butter, cut into cubes, and pulse several times--until it resembles coarse meal; add the chocolate chips and pulse; then turn the processor on as you slowly add the liquid. Don't overwork it. You're just combining the ingredients. The dough will look dry and powdery, but open the food processor and see if it will come together when you pinch it with your fingers. If not, add a few more drips of juice. I didn't use the biscuit cutter. I just formed it into a round and cut it into 8 wedges. Tasted great!

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ISCHUO

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

These were easy to make and the taste was awesome. I took them to church and they were gone in no time!

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Lisa K

Cooking Level: Intermediate

Home Town: Weedsport, New York, USA

Living In: Plano, Texas, USA

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Reviewed: Feb. 13, 2009

Wonderful! I too, would suggest to add more OJ than the recipe calls for. Keep adding little amounts until the mixture forms a dough.

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KRErickson

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Reviewed: Jan. 24, 2009

Very, very good scones. I increased the butter and oj to 8 TB of each and the dough was perfect. Added some finely chopped pecans and they were a big hit with the other moms at the playdate!

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Jennifer

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Reviewed: Jan. 19, 2009

To me a traditional english scone is a little more flakey than this was. This had a funny texture more like a cake/cookie- I really think the odd texture came from the addition of extra orange juice. The mixture was very dry before adding the extra juice, so perhaps you could add extra butter instead to give it a better texture? It was good enough, but I wouldn't classify it as a scone & I certainly wouldn't serve it to royalty lol. I probably won't make this again

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