Reviewed: Feb. 6, 2009

This has to be the Best Scone recipe ever. I have tried alot through the years but this one was ever so moist and my family couldn't get enough. I read all the reviews and my thought was you could get a differant flavor by just switching the yogurt flavor, They freeze well also.

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chfmrk49

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Reviewed: Feb. 5, 2009

As is, the recipe is good and moist. Just know that it is a basic scone recipe and can have many things added to it for variety: chocolate chips, cranberries, blueberries, apples, oats, etc. If you have a sweet tooth, you'll have to add sugar or honey...but know that most scones aren't supposed to be super sweet. Thanks for the recipe!

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JasMom79

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Reviewed: Aug. 24, 2008

I really liked this recipe alot! I've never had scones before so I don't know what they are supposed to taste like, but I expected them to be sweeter, but these were still really good, almost like a light fluffy biscuit! I think that these would be wonderful paired with a glaze and dipped like cinnamon sticks, which is how I will serve them for breakfast, but they would also be really good brushed with butter instead of milk, and sprinkled with some parmasean cheese instead of sugar. All in all these are really good. To make them more fun for the kids, I used cookie cutters dipped in flour instead of cutting them into triangles, the butterflies and stars were fun shapes for the kids, and they baked up just fine.

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Ethan's Mom

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Reviewed: Jun. 28, 2008

As described, I think it's 4 stars, but it could easily be 5. I followed the recipe exactly except that I mixed 1/2 tsp of cinnamon into the dough and sprinkled with cinnamon sugar instead of just sugar. I followed another reviewer's suggestion and just used an ice cream scoop for the dough (I dipped the scoop in sugar) and put the dollops on parchment paper and just patted them down lightly. Dough was easy to work with. Consistency of finished scones was fantastic and I loved that they used yogurt instead of cream. I just didn't think the dough was quite sweet enough so I might add a bit more sugar and/or cinnamon next time.

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busymama

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Reviewed: Jun. 24, 2008

Turned out more like biscuit in the middle than scone. The dough turned out to be much thicker than I expected, I could have halved the recipe and cut it into 1/8ths and it would have been better. Maybe I kneaded it too much. I'll try again. Next time, I'll add a little more sugar and cinnamon in the batter next time.

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Emi Pixie

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Reviewed: Jan. 8, 2008

Not at all bad. I added a little cinnamon the second time around and they were even better.

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AUDREY2MICHELLE

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Oct. 15, 2007

I absolutely love these scones their nice and moist alot better than other recipes that I have tried that have turned out like rocks. I have used this recipe for years and have used different things in them to change it up. My husbands favorite is mini chocolate chips added to the batter. I also like to use currants or craisins. The batter is a little sticky but I use a scone pan which really works well just pusing the batter down into the slots. If you don't have a scone pan just use a simple ice cream scoop and flatten them a bit on some parchment paper quick and easy!

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Zelda Mae

Cooking Level: Intermediate

Home Town: New Ulm, Minnesota, USA

Living In: Winthrop, Minnesota, USA

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Reviewed: Apr. 18, 2007

Very yummy! I halved the recipe, and just shaped the dough into six balls instead of rolling and cutting. I also used 1/4 cup of sugar and twice the vanilla, as I only had plain yogurt. Very simple and easy recipe, although the dough was quite difficult to work with.

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Gingersnap

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Reviewed: Mar. 25, 2007

great texture but i found it needed sugar. perhaps it was the hippie yogurt i used but i think 1/4c to 1/2c cup sugar would perfect this recipe. I added 1/4c raspberries and 1/4c blueberries. good stuff.

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KITCHEN_NAZI

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Reviewed: Feb. 28, 2007

Made these early this AM due to insomnia! My husband loves scones and I'm a novice scone-maker, this being my first try; so I don't know if scone dough is always this sticky and difficult to work with. After working it for awhile, I ended up pulsing it in the food processor to get it to come together. I also added 1c frozen blueberries. They came out tasting pretty good. Both DH & I thought they could have a little bit more flavor though, maybe because I used unsalted butter. Thank you for sharing your recipe, Stephanie.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 27, 2007

Very good. I am still trying to learn how to work with the dough. Thanks for the recipe!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2007

Delicious. I made them once with grated Meyer lemon peel and a little bit of lemon juice and once I used an all-purpose flour-whole wheat flour-wheat bran mix, added currants and also some lemon peel and juice. Both versions were delicious. Both times I used plain whole milk yoghurt and added just a little bit of sugar to it. The bran-version had a bit more texture and was somewhat crunchier, really nice!

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SwissChef

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2007

These were great! I added dried cranberries to half of the batch for my husband and left the plain ones for the kids. They froze great and, when warmed up, are a perfect treat w/honey or cinnamon sugar as suggested. Thanks for the recipe.

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mindie

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Reviewed: Jan. 29, 2007

The absolute best scone recipe I have ever used. Only suggestion would be to be sure to combine the yogurt, egg, and vanilla before adding it to the flour/butter mixture. Excellent recipe!

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