Reviewed: Feb. 4, 2008

I have never made scones before and must say that although i have never made them i have definately eaten my fair share and must say these are really good. i substituted orange zest for lemon and substituted strawberry yogurt because that is what i had on hand but they came out awesome. the consistency was moist and the flavor was sharp. i made mine with a cinna sugar topping instead of the glaze because i prefer less sugar. kudos to the contributor for a recipe well done and executed. thank you.

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BUJNA

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Reviewed: Nov. 13, 2007

I loved this...yes they aren't typical dense/dry scones, however, they are still amazing! They are just different...I love the idea of dropping them instead of shaping them out and that whole process. I'm a huge scone baker and have tons of recipes. This one I will definitely make again! (we used chopped fresh strawberries instead of blueberries...the lemon flavor was GREAT!)

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Heidi

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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Reviewed: Nov. 2, 2007

This is not a real scone; I agree with others that it is more muffin-like. The glaze is very yummy and I think the best part of this recipe. I used the lemon concentrate that they sell in the lemon-shaped containers and that worked well. I also added some of this to the batter to add more lemoniness.

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SHAMSTERS

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Sep. 25, 2007

Excellant recipe! This recipe produces a very moist and flavorful scone. I made it for my monthly garden club ladies and everyone loved them and asked for the recipe. I have also made the vanilla version of this recipe and found it exceptional as well (simply replacing any lemon juice with vanilla).

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IRISS4ME

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tracy, California, USA

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Reviewed: Aug. 16, 2007

Great recipe! Thanks for sharing! I received a lot of great compliments on this recipe.

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KIERAJANE

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Reviewed: Aug. 12, 2007

This is a recipe definitely worth trying. We ate them without the glaze and were happy with the taste. The consistency is muffin-like. I used olive oil instead of butter, two egg whites, less sugar, and low-fat yogurt to make them healthier. Don't be afraid to throw in a little extra lemon zest.

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MPEPLIN

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Reviewed: Aug. 8, 2007

GREAT recipe. This is one I would serve for guests. No, these are not as dense as a traditional scone, but they are light, soft & full of flavor. I had vanilla yogurt so that is what I used, and I found that the juice and zest alone provided great lemon flavor. I love how these have a little less fat content but still so tasty. Oh, and fresh blueberry sends this recipe over the top.

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anterry

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Reviewed: Aug. 6, 2007

I am so used to the Grandma Johnson's Scones recipe from this site, which is perfect and timeless and the closest thing to English scones anything on this side of the Atlantic will *ever* get, so this recipe was a bit of a disappointment. It does not have the correct denseness that a scone should have, though I did enjoy knowing it was somewhat lower in fat than we're used to. The blueberries and lemon complimented each other well, but it wasn't lemony enough for me; I added both more zest and juice to the batter. I also halved the recipe because I was serving it for just my boyfriend and I; it made six nicely sized scones, and they cooked for fourteen minutes before nicely browned on the bottom. Do NOT cook these until they brown on top, or else they will be black on the bottom; scones should be firm to the touch, and if you want to make sure, just turn it over with your spatula to take a look. Overall, not a bad change to my routine Sunday brunch, but not something I'll crave often.

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 3, 2007

These are so yummy, especially with the lemon icing!

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crazylobster13

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Reviewed: Jul. 21, 2007

My first time making scones, and I'm sold on these! I only had 1/2 cup vanilla yogurt, so I added some cream to make up for the liquid. My frozen blueberries were fine, but fresh would be awesome. These are a definite keeper, and I will try the lemon yogurt next time.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 18, 2007

These are amazing! I used non fat blueberry yogurt instead of lemon and added fresh raspberries to the fresh blueberries. A real hit; and as good or better than anything I've had in a coffee shop!

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Anna Beasley

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Reviewed: Jul. 15, 2007

This was a really good recipe and very easy and yummy!My hubby was surprised when I told him there was yogurt in it. I used light vanilla yogurt and fresh black berries. Plus I did not have grated lemon but I had a jar of lemon sugar. I used that and it was fine. The lemon glaze really complements the black berries. I added a touch more sugar, since my family likes things on the sweeter side. It was so easy to make that my 14 year old son did most of the work. Thanks for this recipe it was very easy and very yummy.

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JulieFM

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Reviewed: Jul. 12, 2007

Wow-these were the opposite of all other scones I have made in the past-they were moist!!! They didn't crumble as soon as you bit into them and the whole family inhaled them! I didn't have any blueberries so I used raisins, and I used non-fat lemon yogurt! They were the best! I plan to make these again and again and try different flavors of yogurt and different fruits added!

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VTmom

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2007

Perfect! This recipe is awesome. I did not have a lemon handy so I used 1/4 cup of crushed pineapple for the glaze. It turned out great!!!

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busybeejenny

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Reviewed: Jun. 27, 2007

These are so very yummy!! I also made a batch with raspberries and they were just as tasty. You have to try these - Quick, easy, and delicious!!

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khoweth

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Reviewed: Jun. 23, 2007

I made these (the vanilla version using vanilla rather than lemon zest and vanilla yogurt instead of lemon) to use as the shortcake part of strawberry shortcake. They were moist and delicious! I increased the vanilla to 2 tsp. and it turned out wonderfully! This made 8 good sized scones. I will definitely make this again for strawberry shortcake, but they would also be delicious by themselves!

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Jantie

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Reviewed: Jun. 18, 2007

These were wonderful! I replaced the lemon peel for the juice of one lemon and I left the peel out of the glaze, which I doubled. This made about 11 giant scones. I might make them smaller next time. I would recommend fresh blueberries for this one. They just pop in your mouth. Will definitely make this one again.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Jun. 11, 2007

I just made these scones for a tea party, and they were nothing short of fabulous! This was also a simple and straighforwards recipe. The only change I made was to use a cup of mixed dried fruit instead of blueberries - just my personal preference. Either way, they baked up perfect! They were golden brown and just moist enough to be good enough on their own, but not so much that they lost their "scone-like" quality. The glaze took about 30 seconds to make, and was the prefect finishing touch (a must if you are a lemon lover). I will definitely make these many many MANY times in the future!

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RPCOOKIE

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Greenbelt, Maryland, USA

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Reviewed: May 28, 2007

This is a wonderful, versatile recipe that I have made several times. It bakes up light and flakey and yet, it is lower in fat than regular scones. Our favorite modification is "Orange Date Drop Scones". I substitute chopped dates for the blueberries, freshly squeezed orange juice and plain yogurt for the lemon yogurt, and orange peel for the lemon peel. Great recipe!

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THURLEY54

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Reviewed: May 21, 2007

couldn't go with 5 stars, but it might have been my own fault! I forgot the butter, don't know how - it was sitting right there waiting to be stirred in! the texture was a little different, but they were still nummy. I did as a previous rater, used non-fat vanilla yogurt instead of lemon, and substituted vanilla for the lemon juice - mmm! I'm gonna make them with lemon & raspberries next time - and WITH BUTTER!

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