Reviewed: Oct. 9, 2009

Great recipe - thanks so much to pomplemousse for the substitution on self-rising flour! Worked perfectly. I added in herbes-de-provences (which has a lot of rosemary), oregano, garlic salt, garlic powder, and extra parmesan. I used chili flakes for colour instead of cayenne (which would blend in more). Basically this is a great recipe, to which you can add any herb or seasoning you prefer - the recipe itself is totally sound. I flipped them over after 14 minutes and did another 2 or 3 to brown the tops (personal preference).

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 11, 2009

These are awesome!! Sprinkled with some ground oregano rather than the pepper before baking. Turned out perfect.

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shortyw3kids

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Reviewed: Aug. 9, 2009

Like other reviewers said this recipe is more of biscuit than scone. First time I made it, I followed the recipe exactly. It was good but lacked some flavor. Second time around, I added some pesto (I just had some leftover pesto in the fridge). It turned out flavorful and delicious. Btw, I didn't want to bother cutting the dough into small pieces, so I used muffin pan.

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jody

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Reviewed: Jun. 27, 2009

Definitely more like biscuits than scones, but who's complaining? Yes, these would be way too salty if you added the salt called for bc the recipe calls for self rising flour, which already has salt in it. I, too, don't have self rising flour and just used 3 tsps baking powder and 1 tsp salt to adjust (1 cup of self rising flour has 1 1 1/2 tsps baking powder and 1/2 tsp salt). I sprinkled a little bit of cayenne into the dough itself instead of sprinkling onto each biscuit. I didn't put in the salt called for in the recipe, and instead of cutting into biscuits (I am lazy), I just made drop scones with my small cookie scoop. they don't spread much so you can put a lot onto one cookie sheet. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 10, 2009

These were incredibly salty, and the dough was so sticky I ended up having to add another full 1/4 cup of flour to it. It was nearly inedible it was so salty. The texture was fine, but if I ever tried to make it again I'd cut down on the amount of water, and cut WAY down on the amount of salt.

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Kristina

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Reviewed: Mar. 23, 2009

The salt measurement in this recipe is way too high! These scones would have been great but they were too salty. If you make these, cut down on the salt. They turned out light and fluffy, but nobody could eat them because the salt was too much; I used exactly what the recipe called for.

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karie

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Reviewed: Feb. 25, 2009

I omitted the cayenne pepper. Instead, I added 1 T Italian seasoning and 1/2 tsp. garlic powder to the dough to make delicious Prmesan Herb Scones! Very good!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Sep. 28, 2008

Awesome! I used an empty 6oz tomato paste can to cut out the biscuits (these aren't really scones). They came out perfect. You can substitute the cheese for nearly any add-in, i.e. dried fruit, nuts, cinnamon and raisins, etc. It's a great "base" biscuit!! Thanks very much for the recipe!

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sydneycody

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Reviewed: Mar. 12, 2008

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.

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onenickol

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Visalia, California, USA

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Reviewed: Oct. 10, 2007

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.

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CaityHady

Cooking Level: Intermediate

Home Town: Broomall, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Sep. 25, 2007

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.

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constantina

Cooking Level: Intermediate

Living In: Xanthi, East Macedonia And Thrace, Greece

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Reviewed: Aug. 14, 2007

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!

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alice

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Apr. 17, 2007

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.

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NICEGIRL512

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Mar. 24, 2007

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.

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Rob

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 30, 2006

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

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Lineke

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Reviewed: Dec. 31, 2005

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.

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JHOU

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Reviewed: Sep. 1, 2005

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!

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missmeshell

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Reviewed: Sep. 3, 2004

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

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KATWOO

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Reviewed: Jun. 1, 2004

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.

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SonjaL

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 22, 2004

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.

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