Made a batch of these in parmesan, and a batch in cheddar & garlic for variety. I noticed the absence of salt and added a pinch. I also added an 1/2 c egg and sourcream blend instead of 1/2 c water. (Ok, so I substituted alot.) These turned out great, tho. I liked them alot. Next time I make a batch of parmesan I will devinately add an herb. my hubby said they were the best biscuits he's ever had.(Oh well.) I will make them again and again. I grated the butter in to mix easier.

I added garlic and onion powder to the flour mixture and they were still kind of bland. They are very doughy for scones as well...I doubt I will make these again.

I think my scones were just OK. Nothing fantastic or extraordinary. There was just a hint of cheese flavour and they weren't that fluffy either. Maybe my self-rising flour wasn't strong enough. Anyway I'll give it a second shot.

I just made these scones and they're pretty good. Had some leftover ham so I chopped about 1/2 cup and added it right before kneading, also cut back on salt since ham is salty. I've also made scones where you just knead the pile of dough into a large circle and score it into 6 triangles. So that's what I did wth these and they turned out good. Great for lunch!

I made these scones for a work potluck. I was afraid nobody would eat them with all the cookies and brownies to choose from but every single one was gone by the end of the party, and there were still lots of cookies left. I used four cheeses: parmesan, romano, grana padana, and mahon. I subbed buttermilk for the milk for a tangier taste and more tender crumb and added a little extra to make drops instead of rolling and cutting. To bake, I melted a pat of butter in the pan, grated some cheese over it, dropped the scones in, and grated more cheese over that. I topped with paprika because I didn't have cayenne. I made this recipe because I had a bag of self-rising flour and no idea what to do with it. Those who found it too salty might check your flour--mine had salt already added so I didn't use more in the recipe.

These were just a little weird for my liking. Everyone else that I fed them to seemed to enjoy them, but I didn't. I don't know what it was, but I won't be making them again.

These were really yummy - I added more Parmesan though as I thought the first batch was a little plain.

These turned out pretty well, although not as fluffy as I expected. I didn't knead the dough, just dropped them, so that may be why. I'm definitely keeping in this one in my recipe box.

This was my first attempt at making scones and I was very pleased with them. I was trying to find a lower-fat version of cheese scones and this seemed to be the one. - I knocked back the parmesan to 1/4 cup, used only a pinch of salt and the second time used 200ml of reduced fat milk and 200ml water to get the dough abit less runny. I made drop scones and mixed half the cheese into the mixture and sprinkled the rest on the tops which was lovely - I think it brought more cheese flavour out since I didn't use all that much in the first place. I LOVED the cayenne pepper 'bite' to these and have made them 4 times now, great for morning tea thanks!

This scone is too salty and it tastes like very salty bread than scone. Will look for more fluffy scone recipes.

Use the same recipe but a little less liquid and make drop scones (like the previous reviewer also) – it’s less work. Self-rising flour was not on my shelf so I looked in a cookbook for another scone recipe – it required 2t. baking powder so that is what I used before looking at the previous reviews on this recipe. When I bake these again I’ll use 3t. baking powder and more parmesan. Sprinkling a bit of the cheese on top sounds like a good idea too. We thought the salt was just right but I used kosher salt and quality parmesan - don't know if that made the difference.

I found that if I just barely mix the wet and dry and then without kneading just plop lg spoonfuls onto baking tray they come out much "fluffier" not to mention funky organic shapes! we love these.

This was a nice modification of the standard baking powder biscuit. Since I didn't have a 1/2 cup of parmesan, I ended up using 1/4 cup parm and 1/4 cup mozzarella. Also, I omitted the salt entirely. This one's going in my recipe box.

More like a mini-biscuit rather than a scone, but yummy none the less. I used all-purpose flour rather than self-rising, so I added 3 tsp of baking powder and 1 tsp of sea salt (for 2 cups of flour). So easy and so quick.

It was delicious, even my fussy hubby finds so too. However, I find that it's too salty.. should have read the reviews/pitfalls before baking.. will do it again but probably not add any salt at all! Used 1 cup of self-raising flour and 1 cup of multi-grain flour, and changed the milk to 'skim milk'. For those following ww, I've calculated the points using mastercook.. it should be 2 pts per scone (with skim milk). Pl correct me if I'm wrong.. :p

Karla, great recipe! Thanks for sharing. I've made these several times and they always turn out light and fluffy. Tonight I made them with 2T finely minced chives, 1t garlic powder and 3T asiago cheese (along with the Parmesan you suggest). Yummy! This is a keeper!

These scones are really very good but I found them to be much too salty. The parmesan itself is salty and with 1-1/2tsp added was too much. I will definitely make them again but with only 1/2 tsp salt.

This was really good except for one thing. It was very salty. Well, I confess, I did use Kraft grated Parmesan cheese and I used a little more than 1/2 cup but I also cut down on the salt to one teaspoon. I didn't have self rising flour so I used 3 teaspoons of baking powder. It is delicious, light and fluffy but just 1/2 teaspoon would have been fine for me.