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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54 users found this review helpful

Reviewer:

Brooke

Cooking Level: Intermediate

Home Town: Harwich, Massachusetts, USA

Living In: Chicopee, Massachusetts, USA

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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52 users found this review helpful

Reviewer:

Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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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48 users found this review helpful

Reviewer:

Nicole

Cooking Level: Expert

Home Town: San Francisco, California, USA

Reviewed: Jun. 6, 2010

These scones have a wonderful texture and taste, I will definitely make again. I made a few changes- I had buttermilk that I needed to use up, so I used it in place of the sour milk. I increased the sugar slightly to 1/3 cup and as others suggested, added 1 Tbsp. of lemon juice for a stronger lemon flavor. Lastly, I used a lemon glaze from another recipe after baking, combining 1 Tbsp. lemon juice, 1/2 tsp. of lemon peel and 1/2 c. confectioners sugar.

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29 users found this review helpful

Reviewer:

Sylvia

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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21 users found this review helpful

Reviewer:

Lrosin

Cooking Level: Intermediate

Home Town: Osoyoos, British Columbia, Canada

Living In: Dartmouth, Nova Scotia, Canada

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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12 users found this review helpful

Reviewer:

katie

Cooking Level: Intermediate

Living In: Grapevine, Texas, USA

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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9 users found this review helpful

Reviewer:

HEIFERYUNG

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Austin, Texas, USA

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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9 users found this review helpful

Reviewer:

KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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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9 users found this review helpful

Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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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6 users found this review helpful