Reviewed: Sep. 30, 2009

I made these for a brunch I recently attended. They were a huge hit! I used buttermilk instead of sour milk. I also added a little lemon juice. I brushed some more lemon juice over the top before sprinkling with sugar. I served them with butter mixed with lemon juice and confectioners sugar. YUMMY!

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Reviewer:

enester

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Reviewed: Jul. 7, 2009

I switched the all-purpose flour for whole wheat, and I added frozen blueberries. They came out flaky, buttery and delicious. Usually I find scones too floury or acidic, and these were exactly what I wanted.

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Reviewer:

Glenneth

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 8, 2009

Made the recipe as printed except I used the zest of one whole lemon. Dough was a little dry to work with, but finished product had a great flavor. I used the juice from the lemon to mix with confectioners sugar and drizzled that over the scones. DELICIOUS! Will use this recipe again and again!

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Deb

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Reviewed: Apr. 18, 2009

Having grown up around some wonderful scones, these scones, as an earlier reviewer mentioned, are definetely more like biscuits. Very soft and moist on the inside, not crumbly. As other reviewers suggested, I added poppy seeds and lemon juice to sour the milk. It could still use more lemon flavor. Next time I'll just convert my other tried and true scone recipe (search Cherry Chip Scones at Taste of Home) to include lemon flavoring. A bit disappointing but GREAT if you expect more of a biscuit or muffin-like result.

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Minnesota Mama

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

Great for breakfast! I did wish I had put more lemon zest or something else to enhance the lemon flavor. Will use again!

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Reviewer:

Kate G

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Reviewed: Feb. 21, 2009

these scones were great!! I didn't sour the milk (didn't have vinegar) I added a little bit of plain yogurt to some milk... Since I also added a lemon glaze to the top instead of sugar... GREAT RECIPE!.. I will make again!

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Reviewer:

katie

Cooking Level: Intermediate

Living In: Grapevine, Texas, USA

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Reviewed: Feb. 20, 2009

These turned out really nice. I soured my milk with lemon juice instead of vinegar to add more lemon flavor and increased the lemon zest (used the zest of 1 whole lemon). The mister had them with strawberries, blueberries, and whipped cream - and pronounced them 'Excellent.' Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 9, 2009

I used whole grain flour. They would be much more delicious with regular flour or a 50/50 split of whole-grain and regular white flour.

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kcorella

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Reviewed: Dec. 31, 2008

These turned out very tasty. I didn't have any lemons, so I made them with orange zest instead, and added a handful of dried cranberries. Everyone enjoyed them and I will definitely make them again!

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LJACOBS928

Cooking Level: Intermediate

Living In: Cutchogue, New York, USA

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Reviewed: Nov. 15, 2008

So good -- very, very easy to make and you don't need eggs. I wanted a strong lemon taste so I added lemon juice and extract, and they came out just perfect. Thanks!

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Reviewer:

Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 28, 2008

These were great! I want to make them again, soon. I brushed melted butter on top of the scones before I sprinkled demerera sugar on top. YUM!

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Jul. 21, 2008

You might call them cookies not scones. Good flavor but I prefer a traditional scone that you cut the butter in.

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Karen Showalter

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Reviewed: Apr. 27, 2008

I made these today and I must say..."yummy!". I did not have any lemon peel, so substituted 1tsp lemon juice (replacing 1tsp sour milk). This was a simple recipe and I really enjoyed making them. I'm glad I didn't double it because I would have eaten twice as many!

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HEIFERYUNG

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 27, 2008

Excellent recipe! I doubled this recipe and baked it in a muffin pan to create lemon "biscuits" for strawberry shortcake, which took about 20 minutes @ 350 degrees. I also wanted a little more lemon flavor, so I added 1/4 cup of lemon juice and a 1/4 cup more sugar (1/8 cup of each if you're not doubling the recipe)...delicious! Everyone loved them!

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Reviewer:

Brooke

Cooking Level: Intermediate

Home Town: Harwich, Massachusetts, USA

Living In: Chicopee, Massachusetts, USA

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Reviewed: Mar. 1, 2008

Excellent, tender and full of lemon flavor. These make a great breakfast scone as well as tea scone. They go great with coffee too. I used buttermilk instead of sour milk, it worked great!

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Julie R.

Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

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Reviewed: Feb. 28, 2008

Great recipe.... I didn't "sour" the milk (just used regular skim milk) and added a little lemon juice. I also added an additional teaspoon of grated lemon peel. Light and fluffy... very good! I will make this again! Thanks.

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Reviewer:

Nicole

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Feb. 2, 2008

My family loves this delicate scone for breakfast. They don't have a strong lemon flavor and are not overpowering. Hint: Make this recipe the night before and refrigerated the dough, then roll out and cut. Brush the tops with a little egg white, and sprinkle with a very course sugar.

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Reviewer:

Lrosin

Cooking Level: Intermediate

Home Town: Osoyoos, British Columbia, Canada

Living In: Dartmouth, Nova Scotia, Canada

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Reviewed: Jun. 2, 2007

These scones are wonderful. i really liked the flovor of them and im def. making these in the future. [=

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Reviewer:

greatcook`n

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Reviewed: May 7, 2007

I thought these scones were much too biscuit like--they weren't buttery and crumbly but more flaky--and I didn't think the lemon flavor stood out that much at all, even after trying a lemon glaze--I added poppy seeds too and that worked fine.

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Reviewer:

KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Feb. 8, 2007

These turned out pretty well and did have a light, delicate lemon taste. I pat the dough into a circle slightly smaller than recommended and cut it into eight scones. I added a little fresh lemon juice to the batter as well as to the top of dough before I baked it.

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