Reviewed: May 25, 2012

I really enjoyed these scones! Going to try and freeze half of them, hopefully they freeze well.

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natalie2582

Reviewed: May 18, 2012

Everyone loves these! I used vanilla yogurt with one tbsp of honey. Put grated lemon in batter, but not in glaze, & used fresh blueberries. Very moist, almost melt in your mouth!

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Reviewed: Apr. 6, 2012

What a fabulous treat for a spring day! I only had a lime, so I substituted fresh lime juice and zest for the lemon and they were PHENOMENAL! All of my 5 kiddos, even the 8 year old, inhaled them. I ate them with lime curd...delicious!

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forgive

Reviewed: Mar. 27, 2012

Wow!! I was looking for a new scone recipe to use for Easter brunch and I thought I’d give this one a try. I used the exact ingredients and measurements listed in the recipe and cooked on 350 convection for 15 minutes. They turned out fabulous! They were lightly browned on the outside and super moist and tender on the inside. They had a nice lemony flavor, but not overpowering. The blueberries and lemon icing were perfect. These not only tasted good, but they looked yummy too. I’ll definitely make again and would not hesitate to serve to guests. I’m not sure why anyone would make changes to this recipe—as it is very good as is!

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Reviewer:

Isabelle

Cooking Level: Expert

Living In: Mill Creek, Washington, USA

Reviewed: Mar. 4, 2012

These were a nice easy recipe. I used plain kefir instead of lemon yogurt and just splashed in a little lemon juice. I also used all fresh ground flour (wheat pastry), and only 3 T sugar (it was plenty). I skipped the glaze. They had a nice texture!

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pitvet

Reviewed: Feb. 12, 2012

The kids liked these - I skipped the glaze because we didn't need them to be quite that sweet. I didn't have lemon yogurt but added lemon juice to plain greek yogurt. I'd make these again.

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Feb. 9, 2012

Very good recipe. I used 3/4 cup of half-and-half for more richness, I also added 1 teaspoon of vanilla extract, 1 teaspoon of candied lemon zest and 1/2 teaspoon lemon extract. This is definitely a keeper. Thank you for sharing.

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