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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BESARO

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 22, 2004

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.

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ZEEBRRA

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Reviewed: Aug. 25, 2003

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

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Slamdunk

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Reviewed: Aug. 16, 2003

Tasty, but a little tough, maybe using no High -gluten flour next time will help. They froze well, and popping one in the toaster oven with dinner is a great convenience.

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starshine57

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Reviewed: Aug. 15, 2003

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.

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GWANMA

Home Town: Mililani, Hawaii, USA

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Reviewed: Jul. 31, 2003

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.

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JMACFAN

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Reviewed: Mar. 16, 2003

These were pretty good. Like other reviewers, I also added more parm and sprinkled some on top too. I was hoping for a fluffier version, but we really did enjoy these Karla.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 7, 2003

Excellent!

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ALETA14

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Reviewed: Feb. 28, 2003

Like other viewers suggested, I added extra parmesan cheese; in fact, I almost doubled the amount called for in the recipe. These were very moist and good, however, mine turned out kind of doughy and tasting a little flour-like. Perhaps I cut mine too large for the cooking time specified (I didn't have a cookie/biscuit cutter, so I used the mouth of a drinking glass.) The cayenne sprinkled on top added a nice, lasting kick.

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RHONDALWOOD

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Reviewed: Feb. 10, 2003

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.

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WLS508

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Reviewed: Jan. 2, 2003

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!

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MAGGIE MCGUIRE

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Reviewed: Nov. 24, 2002

These were excellent, and reminded me more of biscuits than the scones that I have had in the past. Next time I might add a little more Parmesan cheese because I don't think I could taste it that much.

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AIMEEWOZ

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Santa Barbara, California, USA

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Reviewed: Nov. 23, 2002

Very easy to prepare. Definitely reminded me of fast food chains' breakfast biscuits. I didn't have self-rising flour on hand, so I did the trick of adding 1 1/2 tsp baking powder and 1/2 tsp salt per cup of all purpose flour. Ended up a little too salty, but still very good.

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SAMIBIB

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Reviewed: May 12, 2002

This was also my first time making scones. I was delighted with how simple it was. Doubly delighted that they tasted so good. My only problem was that I wanted to eat them all myself. Love them thanks Karla.

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WINTERSGM

Cooking Level: Intermediate

Home Town: Somerville, Massachusetts, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Mar. 11, 2002

These ARE good. So cheesey and gooey. I added more cheese cause i'm an addict. They came out perfect and smelled so good while baking. I have never made a bread/scone recipe before and I'm so happy my first came out this great. Thank you Karla

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FOOD4EVER

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Reviewed: Mar. 11, 2002

Wow!!!! These are darn good, they're great! It's such a simple recipe that I actually doubted it at first, but they are sooooo yummy and cheesey. I added more parmesan and some romano as well. These can also become herb cheese scones too. More people need to discover these!!!! Hello people????????

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