Reviewed: May 27, 2012

I made these scones with dried cranberries and a bit of almond extract and they were fantastic!! Great texture and extremely tasty! Also, compared to other scone recipes I've tried, this was pretty easy to work with. The only thing I would change would be the temperature of the butter. Other recipes tend to use very cold butter, and I've gotten better results with that.

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Reviewer:

eurekamarika

Reviewed: May 24, 2012

Definitely easy to follow recipe. Nice flavor a little bland, added vanilla, white chocolate chips and cranberries and i still felt flavor was missing. This recipe makes more than just 12 servings, I cut them in half and the size was still huge.

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Tania

Reviewed: May 21, 2012

When I tried making these the dough was so crumbly that it wouldn't hold together to knead. I had to add a little milk.

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traveler

Reviewed: May 14, 2012

Made these exactly as written and they are delicious. Secret to any buiscut like this is to minimize the amount that you mix and handle the dough.

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Reviewer:

bake4u

Cooking Level: Intermediate

Reviewed: May 13, 2012

This my 1st time to make scones, I have only had them from the bakery before. This was such a simple recipe and they were so good! I will make these again and again:)

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mokiepoet

Reviewed: May 13, 2012

Just made these for Mother's Day! Cut them with a heart-shaped cookie cutter -- turned out beautifully! Thanks Grandma Johnson. :)

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sugarcane

Reviewed: May 12, 2012

I made these last Sunday and they were fantastic! Very moist, delicious and flavorful. This was the very first time that I have ever made scones and so I was delighted to find an excellent recipe. My husband liked them very much and he said that they were better than Starbucks'. Thank you for the recipe.

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mariegold

Cooking Level: Intermediate

Living In: Columbus, Indiana, USA

Reviewed: May 11, 2012

These were a big hit at my office Friday treat day. Did not add raisons and served with an assortment of jams.

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Shimmer

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: May 10, 2012

I read the reviews that some people were freezing 1/2 the dough but didn't think I needed to do that so baked the whole batch, 1/2 with mini choc chips and vanilla extract and 1/2 with orange extract and dried cranberries. Well, guess what! They were gone in less than 2 days! That means they were a hit at our home! I didn't have any trouble at all with sticky dough. It was easy to work with. This time I put butterscotch chips in 1/2 and cherry chips in the other 1/2 and forgot all about the extract. They weren't quite as good; definitely needs the extract and more chips (I didn't measure, just scooped up a handful). Both times I made these, I dipped the tops into sugar before baking. It was a nice touch, especially since they are not very sweet. My son already wants me to make them again and we still have some of this last batch! By the way, my ulu worked great for slicing the dough.

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Reviewer:

Diane

Cooking Level: Intermediate

Home Town: Burt, Michigan, USA

Living In: Phoenix, Arizona, USA

Reviewed: May 10, 2012

Fantastic scones. Great texture. The only thing that makes them better is to leave out the egg and use it as a wash on the tops of the scones before baking. Beat egg and brush the tops of the scones. Sprinkle with sugar before baking. This helps them to brown nicely. Make sure the butter is cold and don't over mix. The chunks of butter make the scones tender. I also use parchment paper instead of greasing the cookie sheet. I prefer a half and half mixture of sour cream and buttermilk, but all sour cream is still very good.

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