Reviewed: Nov. 25, 2009

These scones are delicious, especially when they are warm out of the oven. I used frozen blueberries, although next time I plan to try fresh. My husband, who tends to love all things lemon, did not care for them but I thought they were quite good. I followed the recipe and ended up with about 10 very large scones - next time I will definitely make them smaller!

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jana801

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Reviewed: Nov. 2, 2009

these were amazing! but i did change some things, as i personally like a more subtle lemon flavor. Rather than use lemon yogurt, i used vanilla - also only used a 1/2 cup yogurt & replaced the the other 1/2 cup with sour cream. Added an additional 2 TB of brown sugar as well as the white sugar. Skipped on the lemon peel, instead added 1 tsp vanilla, then used only half the glaze, again skipping on the lemon peel. They cooked 18 minutes & were incredible, both warm & cooled.

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Brooke Rachelle Hage

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Reviewed: Oct. 29, 2009

I have made these at least 5 times now and I have gone back and forth between blueberries and raspberries, what a great recipe! Super easy and fast to make, not your traditional scone it was way to moist and good for you to be. I have made it with vanilla yogurt and plain yogurt, sometimes i add some lemon or organe juice to the mix, always frozen fruit and sometimes orange peel. We live in AK and don't always have the right ingredients available. But these made very moist and healthier scones. Only problem is my family doesn't realize that real scones are harder more like biscuits until they have one and I know they will be disappointed if they assume all scones are like this.

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Athenarose

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Oct. 11, 2009

I've made these many times and the recipe is now in my usual rotation. I originally made them for my sister's bridal shower and everyone loved them. They are easy and moist. So, not your traditional crumbly scone. If you want a crumbly scone, use another recipe. Very delicious!

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NullSet

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Oct. 1, 2009

So unexpectedly good. Had some plain yogurt and limes I wanted to finish using, so I substituted the lemons with limes (I used the zest of 2). Used the plain yogurt but added the juice of one of the limes I grated the zest from into the yogurt. Oh, and since I had no blueberries, I used dried cranberries instead. They came out nice and limey and puffy looking. So soft, so fluffy, so tasty, SO SO GOOD. Reminds me of Sonic's delicious cranberry limenades... hmmmm. YUM!!

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rachilizi

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Reviewed: Sep. 10, 2009

These are so easy to make. Great item to bring over to a family or friend.

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cindyandstan

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Reviewed: Sep. 1, 2009

These are soft, chewy, sweet, and slightly tart. They are AWESOME!!! My family eats them almost all gone the instant they are frosted!

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lindsay

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Reviewed: Aug. 28, 2009

These are the best scones ever - better than any bakery. Gave the recipe to a friend and she agrees!

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molly

Home Town: Akron, Ohio, USA

Living In: North Canton, Ohio, USA

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Reviewed: Aug. 26, 2009

I like my scones a little on the moist side, so these were great. Added lemon juice, blueberry jam and sour cream. The dough was a little dry so i added a splash of milk, otherwise great moist scones. Enjoy with a black cup of coffee.

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moms diner

Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA

Living In: West Vancouver, British Columbia, Canada

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Reviewed: Aug. 26, 2009

Excellent! I substituted 1 1/3 cup whole wheat plus 2/3 cup all purpose for the 2 cups of flour, and they turned out moist and fluffy. Next time, I will try all whole wheat flour to see the result.

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HANNAHDEW

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Reviewed: Aug. 24, 2009

Very easy, and yummy!!!

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Linda N.

Cooking Level: Expert

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Reviewed: Aug. 24, 2009

yum

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SMEGS1018

Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA

Living In: Hackettstown, New Jersey, USA

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Reviewed: Aug. 13, 2009

Great recipe. Fresh blueberries are best because they won't discolour the batter. I used creamy vanilla yogurt instead of lemon and it turned out great. I would bake the scones for 13 minutes instead of 15 to avoid the bottoms getting burned.

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jilly

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Reviewed: Aug. 9, 2009

My daughter has made these for us several times since I discovered this recipe. We have made them with and without the lemon, used plain or lemon yogurt and they tasted great every time. A definite hit that is a sure crowd pleaser!

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cookingmama

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Reviewed: Aug. 1, 2009

Everyone who reviewed these are right--they are more like muffin tops than scones. They were still quite enjoyable. I would have taken them out of the oven a bit sooner (13 minutes maybe), and added a bit more blueberries. The lemon zest icing was quite good also.

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norasoledad

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 30, 2009

These were easy to make, delicious, and turned out beautifully dotted with fresh blueberries. These, however, are not scones... they are more like muffin tops, and slightly chewy. But I loved them and will be making them again. The lemon zest icing is amazing.

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L. J. Renner

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 22, 2009

I didn't have any yogurt on hand, so i used sour cream with honey and lemon juice as someone else suggested. These drop scones were absolutely delicious! Very moist.

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gerriann08

Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 21, 2009

I doubled this recipe and had to make my own lemon yogurt out of plain goat's milk yogurt, lemon juice and agave nectar. I shaped them like scones instead of dropping them. These came out with a more cake-like consistency and reminded me of blueberry pancakes with the icing. They were SO delicious. My husband and I could hardly stop eating them.

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holarosa

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Reviewed: Jul. 18, 2009

i used fresh blueberries and fresh squeezed & grated lemon. used light lemon chiffon yogurt by food club (which is incredible by itself). followed the recipe but couldn't resist adding extra lemon zest and a pinch of light brown sugar. also sea salt. and accidentally extra blueberries rolled in the bowl. 3 people that were here to try them really liked them. I was hoping they'd taste alittle more like the yogurt i used. but they were ok. also thanks for the suggestion of paper towels under the rack for drizzle mess.........

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