Reviewed: Sep. 27, 2009

Not sure what I did wrong. It had a bitter after taste. That was very unusual. I followed the recipe to a tee. So not sure what went wrong.

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lylarose

Cooking Level: Expert

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Reviewed: Sep. 26, 2009

BEST SCONES EVER!!!!!! mmmm. These are so good nice and moist. Which I find a lot of scones are dry which draws me away from them. Perfect sweetness. i added some dried cherries. Perfect. Next time i think I'll also add some orange or lemon zest!

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brownie720

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Reviewed: Sep. 20, 2009

This was my first time making scones.. I've made them three times n the last 2 weeks. These were perfect to serve with coffee and tea, at a morning meeting I was facilitating. I added fresh picked blackberries, just took some dough and blackberries mushed together lightly in my hand,placed on cookie sheet, sprinkled with sugar. Thanks to Grandma Johnson!

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MBierman

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Reviewed: Sep. 17, 2009

These are by far the BEST scones I have ever tasted. They are moist, not dry like most. I never made scones before so I came to my trusted ALLRECIPES website and searched. I read about 100 reviews before I decided on this recipe. The only addition I made was I added fresh blueberry's, which I placed in the freezer for about an hour, and added them to the dough mixture. Freezing the berries prevents them from bleeding into the dough. I baked a half dozen and froze the remainder. ROB thanks for a great recipe which will be enjoyed by many more generations to come.

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LuLu

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Reviewed: Sep. 16, 2009

This was the first time I ever made scones and they were awesome. I didn't have raisens, so I substituted dried cranberries. After cooling, I added a glaze of powdered sugar and lemon juice. Yummy.

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Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Sep. 14, 2009

These were fabulous. I added about 1tsp of vanilla to the dough. Also grated frozen butter into the dough (as I heard on TV) to distribute perfectly. Split the dough into two pieces and folded craisins and white choc chips into one and lemon zest and frozen blueberries into the other. I had to cook them longer, but could be my oven. They are WONDERFUL.

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Karrie

Cooking Level: Expert

Home Town: Bumpass, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Sep. 13, 2009

We loved them! I substituted dried cherries and white chocolate chips for the raisins (about 3/4 c. each). Also brushed with egg wash and sprinkled with demerara sugar because we like that crunchy top. I use a metal dough scraper to cut them into twelfths, works great. Also use a non-stick liner, so don't have to grease the pan. As other reviewers noted, handle the dough as little as possible, knead only until it all comes together, then press into a large even circle before cutting. Thanks for the great recipe!

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Melinda in Seattle

Cooking Level: Expert

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Reviewed: Sep. 8, 2009

I made this recipe twice this weekend and got rave reviews from the family. I used raisins in the first batch and dried blueberries in the second. I was a little apprehensive since the dough seemed so dry while I was mixing it, but it came together with the kneading and the scones were rich and moist. It was my first attempt at scones.

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Sandra

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Reviewed: Sep. 7, 2009

These are wonderful, and so easy! My husband is not a raisin fan, but had a cranberry/orange scone at Starbucks and I just couldn't be out done by them! These were 10 times better. I used 1 C dried cranberries, the zest of an orange and pumpkin pie spice to taste (about 1 tsp.). They would be just as great with chocolate chips or plain old cinnamon sugar. To make them extra sweet, make a traditional powdered sugar glaze to drizzle on top once they cool. YUM! (Regarding the butter comments, I ALWAYS use Land O' Lakes salted butter no matter what a recipe calls for. If a recipe calls for salt in addition, I just omit it and I haven't gone wrong yet.)

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BLUEYEZ510

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Reviewed: Aug. 31, 2009

I had never made scones before, and Ijust made these and they are quite good. I added 1 tbsp of pure orange extract and some pecans and almonds to the dough, and they came out perfectly soft, crumbly, and very tasty. Give this one a try; it is fool-proof, even for a novice like myself.

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Patty-from-ky

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Reviewed: Aug. 26, 2009

I made it exactly as the recipes says, and it was perfect. If you want to try other add-ins besides the raisins, try craisins or blueberries.

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MOMMATREE

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Reviewed: Aug. 26, 2009

Very good recipe, but not overwhelmingly great. I found these scones to be more like biscuits (as in bisquick) in texture and flavor instead of the scones I'm used to, which is slightly drier and more firm. That may just be my prejudice due to my previous favorite scone recipe, though. Don't let my review deter you from making these - I've made several batches and I can attest that adding any of these things to the scone recipe works great: Fresh blueberries, fresh raspberries, currants, diced apple (add a little cinnamon to the recipe for apples), and maple/brown sugar topping (mix brown sugar with good quality maple syrup until a very thick paste is made, depress scone in the middle with a spoon to create a dent and fill with maple/brown sugar mixture. Bake as normal, but be careful, the mixture will run. Yum!)

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MuffinMan1on1DruryLn

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Reviewed: Aug. 26, 2009

I have made these scones twice now, each time with the addition of chocoate chips. All were eaten within 24 hours--my kids couldn't get enough. I am soon going to try the blackberry version another reviewer suggested. I will reinforce what another reviewer mentioned, don't over handle the dough. Knead as little as possible. To avoid more mixing, I placed my chocolate chips on top of the rolled out dough and pressed them into the dough with a rolling pin. After cutting them with a cookie cutter, you have plenty of chocolate per bite and placing them on top just before cutting cuts down on handling the dough.

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Crazy4Chocolate

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Reviewed: Aug. 24, 2009

Never tried a better scone! Delicious!

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Ruth

Cooking Level: Intermediate

Living In: Wilmore, Kentucky, USA

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Reviewed: Aug. 19, 2009

I don't think I'll ever buy a scone again! These were great, cakey scones - I made one with mini-choc chips and orange zest and another with lemon zest and fresh raspberries. For the raspberries, I rolled out the dough, laid the raspberries out across half of the dough and folded over. They came out with the berries in the middle just like Starbucks.

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marinmama

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Corte Madera, California, USA

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Reviewed: Aug. 19, 2009

Pretty good. Not what I was expecting. Expected a dense texture. I added a tsp of lemon juice and some fresh blueberries. I probably won't make again. IMO, it was a lot of effort for mediocre results. Will look for another recipe.

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Holly"dazed" ~ MochaMe

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Twin Lakes, Wisconsin, USA

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Reviewed: Aug. 17, 2009

This scone recipe is great! Sometimes I like more texture, so I use a little cornmeal in place of some flour. I also use dried dates (chopped) instead of raisins--good!

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Heather

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Reviewed: Aug. 17, 2009

These were pretty good. I played around with flavoring but all in all the dough is a good starting point. Will keep this recipe on file.

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dawn

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 16, 2009

Not a fan, not gonna lie.

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ardorrequiem

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Reviewed: Aug. 11, 2009

These turn out perfect every time....just follow the ORIGINAL recipe. For a lower calorie recipe with the same great flavor use non-fat yogurt instead of sour cream. They taste great and have the same perfect scone texture. Everyone LOVES these! Thank you for a wonderful recipe!

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