Reviewed: Aug. 27, 2006

This was an awesome recipe. I used 1/2 cup sour cream to replace 1/2 of the milk for an added zing. I added 1 cup chocolate chips. I mix the dough in ,y kitchen-aid mixer and add additional flour as needed. Remove the mix from my mixer...flour my hands and pat the dough to form a disc on my ungreased baking pan. I pat it down evenly. I have found this helps with yielding more scones. My family loves this recipe!Thanks for a great recipe!

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Erika mom to 4 girls

Cooking Level: Expert

Living In: Ocean Gate, New Jersey, USA

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Reviewed: Aug. 22, 2006

Alright, this is totally soft and fluffy. Followed the recipe exactly, poured the mixture of milk and egg slowly into the dough only until moistened, and had no problem with the kneading. I like it very much but this isn't exactly what I was looking for in a scone. It's more like biscuits or rolls?! Still gonna search for the flaky, "pie doughy" scones recipe. ThankS anyway.

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The_Martins

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Aug. 22, 2006

I didn't like this one at all...maybe it was me, but I won't be making this one again! sorry

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ALWAYSABRONXGIRL

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Reviewed: Aug. 5, 2006

Delicious! We made some with raisins and about 2 tsps of cinnamon. These are also good with apricot jam on top. Yum!

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Kestrel

Cooking Level: Expert

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Reviewed: Jul. 7, 2006

The appearance was really good but the taste was more like a biscuit. It was good right out of the oven but after a day, it was kind of dry. *note* use 1/2 c milk instead of the whole 1 cup.

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mcl2008

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Jun. 13, 2006

I think this a great recipe.... originally the dough will be sticky...you just need to add a few tablespoons of flour while kneading and it turns out great! I added raisins and cinammon for one recipe and cranberries & pumpkin spice for another...beautiful!

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MEADOW MCKINLEY

Cooking Level: Expert

Home Town: Houma, Louisiana, USA

Living In: Arlington, Texas, USA

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Reviewed: May 21, 2006

These were fabulous. Easy to make and they are so tasty. Even the next day! I added mini chocolate chips and they are more of a desert than a breakfast item. So good! The only scone recipe I think I'll use from now on.

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 2, 2006

never made scones before...these were a big hit. I added lemon zest and dried cranberries.

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Bernice

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Reviewed: Apr. 29, 2006

This is a great recipe! I added 2 tsp. almond extract and about 1 cup crushed sliced almonds. I also use half whole wheat flour so I increased the sugar just a little. I also used vanilla soy milk and brushed the tops with egg-wash and put some sliced almonds on top. I also used the drop method. They turned out great!

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Lauren

Cooking Level: Expert

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Reviewed: Apr. 11, 2006

These were very biscuity and delicious. The only problem is, as many people said, the dough was extremely sticky. Following some people's advice I only added a half cup of milk, and then after kneading the dough I added more milk by the teaspoon to achieve a good consistency. Delicious! My mother loves scones so I made half a batch with blueberries and half with chocolate chips and they were devoured within an hour.

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whodini327

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Reviewed: Mar. 21, 2006

I wish I could give this a higher rating but it is not what I expected. They are very good...but very cake like. They were fairly basic to prepare however not the scone I was expecting. I added chocolate chips to half, and without them it was very plain. Not bad, not great.

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kate.m

Cooking Level: Intermediate

Home Town: Fonthill, Ontario, Canada

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Reviewed: Mar. 18, 2006

Two days ago I make Grandma Johnson's Scone using raisins but my kid did not eat it as they did not like raisin so today I make scone using this recipe and add chocolate chips, it turn out good & the kid likes it but for me I still prefer the previous recipe.

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: Feb. 25, 2006

I followed the exact recipe, exept I had to add chocolate chips since we did not have any raisins. It turned out perfect! It's so moist and good! My husband could not keep his hand off of it!!! Thank You

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apple

Cooking Level: Intermediate

Home Town: Waipahu, Hawaii, USA

Living In: Waipio, Hawaii, USA

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Reviewed: Feb. 19, 2006

This is another good scone recipe. It bakes up really light and fluffy and rises well. I added an egg wash to the top to make the tops golden and crispy. It's not as white as the other recipe I tried but the taste is about the same. I got 12 good sized scones out of one recipe. I will make these again too.

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AZMAMA

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Reviewed: Feb. 19, 2006

Dough was too wet and sticky, and impossible to roll out and cut unless MUCH more flour was added. If I decide to try this one again I will subtract a few tablespoons of the milk. The only reason why I might try it again is the large number of positive reviews.... oh well!

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DEBLUVS2COOK

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Reviewed: Feb. 18, 2006

Good, but I made mine with modifications - cut back the butter to 1/2 cup + 1 Tbsp, the end scone will be much lighter and airier. Also, slightly less than 1 cup of milk will make it less sticky. I had to bake mine at 400 for about 30 minutes, or even longer.

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ecaldwe1

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Reviewed: Feb. 3, 2006

These are so great, I make them all the time and they're gone in a heartbeat. The orange/cranberry listed by those before are great. Also, I really enjoy making them with about 2 tsp to 1 tbsp of cinnamon and a few handfuls of milk chocolate chips.

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Elyse Alexander

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Reviewed: Jan. 29, 2006

So easy, and turned out perfectly! I used only half the recipe (but keep the 1 egg), and just needed to add a little extra flour for keading. Thanks!

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CHOCO4EVER

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Reviewed: Jan. 25, 2006

These were great. Thanks to the reviewer who mentioned what to do if the dough is sticky at first. I kept kneading and adding flour and the dough came together after a bit. Just a note, if you're not partial to sweet things, you might want to cut the sugar. I cut the sugar from 1/2 cup to 1/3 cup and these were plenty sweet for me. I might even cut it to 1/4 cup next time.

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Kya Lee

Cooking Level: Intermediate

Home Town: Richmond, Texas, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 13, 2005

To respond to those below who complained about stickiness: Knead the dough on a well-floured surface until it gets to the point where it can be rolled out easily (keep adding more flour until it gets there). Then, sprinkle a little more flour on the top, smooth it out with your hand and roll it out with a rolling pin. That should work.

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