The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 7, 2009
Yummy! Their texture was more muffin like than scone like, but they tasted WONDERFUL and were easy to make! :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 16, 2009
I love this recipe. It's quick and simple. I add extra lemon extract because I love lemon and use a variety of berries because they all seem to go well with the lemon. I use about half whole wheat flour, and applesauce instead of the fat, as well and they still turn out great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 16, 2009
Very tasty. Added extra blueberries for personal preference. Glaze is great. Light and very fluffy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Jun. 12, 2009
A fluffier texture for a scone than I prefer, but very delicious. The kids ate 'em up!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 31, 2009
Very quick and very easy! The glaze is a nice touch.
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Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA
Living In: Hawthorne, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Photo by templina71
Reviewed: May 17, 2009
I avoid baking like the plague so I was very excited at the ease of this recipe. The scones were delicious and everyone asked for seconds.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: May 14, 2009
This is a really good recipe and extremely easy to make. I am going to try cranberries and orange next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Photo by lisa2roberto
Reviewed: May 9, 2009
Absolutely loved these! So light and refreshing and so moist! My grocery store did not have lemon yogurt so I subsituted plain yogurt and added 2 tsp pure lemon extract and 1 tsp lemon juice. I am not sure I would classify these as a scone. They were between a tea cake and a biscuit. But when you come up with a recipe this good, call it what you want!
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Auburndale, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 20, 2009
these scones were really superior to any other scones- exceptionally moist and fluffy! the yogurt I had was only 6oz. so made up for the diff w/ 2oz. of cream. also, definitely, double the glaze recipe as another member mentioned. thank you for this great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 18, 2009
still can't get over how quick I made these. They are similar to muffin tops, but they are amazing. I'm printing copies of recipe for everyone @ wk right now. I used plenty of lemon zest and squeezed 1/2 a lemon juice into batter, added 2 cups fresh blueberries and sprinkled with sugar in the raw, cooked 13 1/2 min. They are moist and wonderful. At the end of batter I threw in a few raspberries with the blueberries, that was a treat! Drizzled the lemon icing on right before serving. these are FANTASTIC!! thanks :+)
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Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 17, 2009
These were very good, but better described as muffin tops than scones. The lemon glaze makes them extra yummy and I was happy to find the dough freezes well. I froze small biscuit-sized portions. To bake, put frozen portions into a preheated 350 degree oven until firm to touch and golden brown. Great little muffins anytime! They do not keep overnight and get soggy. I would probably make these again with the intentions of freezing for quick muffin treats. My kids loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 2, 2009
Wow---this is an awesome scone recipe. I followed the directions to the tee. I would not change a thing about it either.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 25, 2009
These are not only easy to make, they are moist and delicious. Every time I make them people tell me that they were the bset sconse they've had. I also use fresh raspberries and blackberries when in season with lemon or vanilla yogurt. I personally like the combo with the lemon yogurt the best.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 23, 2009
The flavor was nice. I followed someone else's suggestion and mixed brown sugar with the white sugar. Otherwise I followed the recipe. I was expecting the scone to come out a bit more crumbly. Instead it came out very cake like. Good taste but not the "scone" taste I was expecting.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 10, 2009
These were very good and I will definitely make these again. I didn't have any yogurt so I subbed low fat sour cream and they turned out great. I did feel like the dough was kinda hard to work with and the fresh blueberries didn't get into the dough enough, but maybe that was the sour cream. I didn't like the frosting however. I did make a vanilla glaze that was better for our liking.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 6, 2009
These were amazing!! I didn't have yogurt, so I substituted sour cream with a touch of honey, and I added extra lemon zest to make up for the flavor. The glaze was delicious. All of my guests were raving and I sent one of them home with the recipe.
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Cooking Level: Intermediate

Home Town: Salinas, California, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 7, 2009
Great basic recipe that can be changed up a million ways. I did not have any yogurt so I used low fat sour cream and couple of drops of pure lemon extract in addition to the grated peel. I also a dried berry mix of blueberries, cherries and cranberries. You can add nuts, other berries, white chocolate, etc... you can just about do anything with this recipe and it would still be great. My fav: Lemon base with cherries and almonds. Keep this recipe around for brunches, teas, showers, any day ending in Y..... it sooo easy, only takes about 30 minutes start to finish.
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 23, 2008
These were great, but I think better without the glaze. They get very soggy after they are glazed so they don't keep well at all. If you are going to eat them all right away--go for it because it does add a nice dimension.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 15, 2008
This is one of my favorite recipes, just like it is. Today I began making this recipe, then I realized I didn't have a lemon. What to do? My choices were orange or lime. Neither sounded too great with blueberries. Then I thought about cranberry orange. I could do that. I added dried cranberries, orange zest and walnuts. Substituted vanilla yogurt for the lemon and glazed them with orange juice, zest and powdered sugar. They were great. The cranberries added a nice color.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 10, 2008
Wow what great flavor with the lemon and blueberries. I added about 2 cups of berries. This will be one of my favorite breakfast or brunch treats!
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Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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