Reviewed: Jul. 12, 2008

Loved it!! Quick and easy. I followed the recipes exactly and it made light fluffy scones with the perfect amount of sweetness. Delicious!!

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tdotali

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Reviewed: Jul. 10, 2008

Great recipe! Unfortunately for me, I didn't read the tips about only adding enough egg/milk mixture to moisten till after. I thought I was supposed to add it all, so the dough was very sticky. I was able to adjust everything and they came out very good. Rookie mistake. They'll be perfect next time!

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asturgis

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Reviewed: Jul. 1, 2008

Great scones thanks! My 3 yr old poured all of the milk/egg mixture in at once so it was too wet and I had to add an extra 3/4 cup flour to absorb it all but they still worked well. I added sultanas too. I don't know why Americans shape their scones into wedges...being Australian, I have always known them to be round in shape ( I cut mine out with an empty can) and they are traditionally served with butter, strawberry jam (preserves) and whipped fresh cream and ALWAYS alongside a cup of freshly brewed hot tea. This is popular everywhere here in Australia and is known as Devonshire Tea. Thanks for the recipe! I'll be freezing them and taking them to a brunch on the weekend.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Jun. 28, 2008

This is the second scone recipe I've made. Super easy and delicious, I used only half of the milk/egg mixture, until the dough was moist and holding together. I also added 1 tsp of vanilla and 1/2 cup of chocolate chips. I also added sugar to the top before baking them for 15 min. Great recipe!

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thisisprogress

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Jun. 18, 2008

These were really yummy! In order to make it somewhat healthier I used spelt flour instead of the regular, and Smart Balance buttery spread in place of the butter. I did need to add more flour - but just enough to be able to handle the dough - if you add too much the result will be a heavy scone. I then divided the dough in half (in order to satisfy everyone's taste) - to half I added chocolate chips and to half I added pumpkin pie spice, allspice and sliced almonds. I rolled the dough out pretty thick and then cut with a cookie cutter. I sprinkled white sugar on the chocolate chip ones before baking and brown sugar on the pumkin ones. They came out delish - nice and not too heavy, like other ones I have made.

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r1v

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Reviewed: Jun. 16, 2008

These were great after following suggestions from fellow reviewers: Definitely add the egg to the measuring cup before the milk. I also added 2 tsp ground cinnamon, some orange zest, and subbed 1/2 the milk for fresh OJ. I added some dried cranberries, and topped off with a mixture of finely chopped pecans, brown sugar, cinnamon and a little melted butter - Scrumptious!!

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xbellamy1

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Reviewed: May 23, 2008

Hands down, this is the simplest and the best basic recipe for scones. Light, flavorful, and not dry. This is the recipe to start with and add your own creative touch. Thank you for an outstanding recipe.

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Mama Ussie

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Reviewed: Apr. 21, 2008

Loved it! I added cinnamon and they were large and delicious. Thank you!

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Natalie

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Reviewed: Apr. 11, 2008

This recipe really works well. The scones are perfect and delicious. For those people that are having difficult with the quantity of milk, the recipe calls for it to be poured in "until moistened". Leave the remaining milk and egg mixture out. Also when adding a sprinkling of sugar on top, use the "Sugar in the raw" style with the larger granual as they do in finer bakerys. I read that one person said they were "salty". Not at all. I think you put baking soda in instead of baking powder. All around a great recipe.

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Christina

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Reviewed: Apr. 4, 2008

Really good ! I added chopped dates and sprinkled with brown sugar . They were great!

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 30, 2008

Wonderful scones! I did just the plain flavor the first time so I could see how they were as is! I did have to add a tad bit extra flour, and I subbed turbinado sugar for the white sugar, and also subbed 1 cup of the flour for wheat flour. Thanks for the recipe!

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chrisnkelley

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Mar. 26, 2008

Great recipe! I switched the white sugar to brown sugar and added approx. 1 tsp of cinnamon to it, and we loved them. Very moist and soft. The dough was a little sticky, but I was able to knead it without a problem. I will definitely be making these again.

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amcase83

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 17, 2008

Excellent! I was surprised at how fluffy they were with only baking powder. I used the zest and juice of one orange and added 1/2 cup cranberries. My only problem was that they were still gooey after baking for 15 min and I had to leave them in for an extra 8 min or so. Great recipe!

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Liz

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Mar. 2, 2008

Really good basic scone recipe. I did reduce the baking powder to 3tsp instead of the 5tsp stated. They rose beautifully. And I did need to use a bit more than the cup of milk stated to get it to bind. Forgot to add - I made these into small round scones (used a round pastry cutter) and the recipe made 20 small scones.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

Opps!! I just made them and am already eating my second one. I think they taste great. That said I had some changes to the recipe. I ran out of baking powder and only used 3 tsp. not 5, I had bought regular whipping cream for a different recipe- knew it'd just go bad in my fridge, so I subsituted that for the milk...and my whopper of an error- instead of using 3/4 cup of butter I used 3/4 of one stick of butter- which would be just half the amount called for. I took the suggestion of grating frozen butter which worked great. After kneading, I broke my dough into 2 and formed a circle w each and used a pizza cutter to cut them before baking. Even with my major error- they were wonderful!! This was a test run as I needed scones for school project...now I'm wondering do I make them again with my butter error or do I try adding more butter as the recipe calls for. I also sprinkled cinnamon and sugar on the tops before baking....YUMMY...going to go back and eat my 3rd one now.

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tricia

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Reviewed: Feb. 19, 2008

This recipe is so delicious and easy. Very delicate crumb. Only changes I made were that I used 2/3 cup half & half instead of milk and added a tsp of vanilla. I also dusted the tops with sugar. Didn't have to grease the baking sheet either. Next time I'll try cranberries or maple syrup & walnuts. Like a previous reviewer, I cut my butter into the flour using my food processor in batches (small processor) and didn't handle the dough more than necessary to form the scones. Very pleased with the results.

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mrhodes702

Cooking Level: Expert

Home Town: Kaneohe, Hawaii, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 4, 2008

I have tried several different recipes for scones and this is the best one so far! I used splenda instead of sugar and they came out perfect. So easy.

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Deirdre

Cooking Level: Expert

Living In: Rockland, Massachusetts, USA

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Reviewed: Feb. 4, 2008

Just finished scarfing down one of these fresh out of the oven. Yummy! These are easy and I like the fact that they don't require buttermilk and therefore are a little healthier. As others said, the dough is sticky but in my experience with other scone recipies, it always is. Just flour your hands and surface well and don't worry about it. Also I found that greasing the baking sheet is not necessary. I did not use a non-stick sheet and did not have a problem with sticking. My mom makes amazing scones and she always tells me not to over-work the dough, only knead it about 5-10 times and then leave it alone. I added a cup of chopped hazelnuts and 1 tsp of cinnamon. Next time I'll try dried cranberries. Delicious!

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sarabeth

Cooking Level: Intermediate

Home Town: Normal, Illinois, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 30, 2008

I used this recipe and added 1/2 cup of chocolate chips to it. I did everything else just as directed, but the dough was way too sticky and thin, unlike most scone recipes I've tried. When I put them in the oven they rose, but they all spread out a lot. They still tasted ok, but the texture was very unscone-like. It might be good as a cake or cookie... or something, but not a scone.

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PercyPea

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

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Reviewed: Jan. 30, 2008

Wow! What a great scone made with either chocolate chips, plain, or with a nice jam! I added a teaspoon of vanilla and used 1/4 c of sugar and 1/4 cup of splenda - tasted wonderful and a little easier on the waist! A must try, will make many times again!

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Rachel

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