Reviewed: Feb. 23, 2012

The scones are Wow! But what is 1/4 cup butter in grams, anyone good in conversions?

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Reviewer:

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

I made this with a food processor. I added lemon zest from one lemon and about 1 cup of cranberries. These were so good! A quick and easy scone recipe that is a winner.

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lspen32

Cooking Level: Expert

Living In: Cairns, Queensland, Australia

Reviewed: Feb. 16, 2012

Seems like everyone else has been getting decent results with these, but I don't seem to be getting the same results. Made this twice, first time there was an overwhelming chemical taste from the baking soda, but I chocked that up to maybe me needing to get a new box. After getting a brand new box I tried again. The chemical taste was still there, not as strong, but certainly noticeable. If I ever try these again (and that's a big if) I certainly will not put in as much baking soda as specified in the recipe.

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Emmers

Cooking Level: Intermediate

Home Town: Lake Elsinore, California, USA

Reviewed: Feb. 14, 2012

Fantastic recipe! Don't let its simplicity fool you. Nice & light scones.

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Amsy

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

Excellent! I made them with blueberries and white chocolate chips. Then glazed them with an orange glaze. I did have to add more flour since I used all the milk-egg mixture. I added the white chocolate chips while stirring, but waited to add the blueberries until I was rolling it out. After rolling it out I spinkled the blueberries on the top and gently pressed them into the dough, then I folded it in half and rolled it out again, repeating the same process. I cut it into the 8 wedges as directed. They were HUGE! I made the glaze with powdered sugar, orange zest and fresh squeezed orange juice. Thanks for a great recipe!

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Reviewer:

Sheri

Reviewed: Jan. 16, 2012

These are easy and delicious. I've made them four times now and I let my food processor do all of the work! I only use 1/2 cup butter (1 stick) as I don't think the extra butter is necessary. The first time I made them with 3/4 C. butter and I can't tell the difference with less butter. This has become a weekend staple for my family.

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Cayman

Reviewed: Jan. 11, 2012

These were phenomenal! I took the advice of others and added the milk (milk with a little heavy cream as part of it) to the egg in the measuring cup to make one cup. I pulsed the butter, sugar, flour, baking powder, and salt in the food processor, then pulsed in the butter and then added the egg/milk/cream mixture and ran the machine until it came together, then mixed in dried cranberries and sliced almonds. I only slightly kneaded it after that by hand. I formed it into two balls and then made sixteen wedges. I served them to my book group with whipped cream and blackberry preserves (and tea on the side to drink).

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MCMARY

Living In: Vashon Island, Washington, USA

Reviewed: Jan. 8, 2012

These are delicious, especially when they a still warm. The dough was super soft and sticky, but 1 or 2 Tbsp of flour brought it together just enough to form a round. Light and airy, lightly sweet, they're even good without any toppings

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heknits

Reviewed: Jan. 2, 2012

I made these spur of the moment one morning and was very pleased with how easy it was and how simple the ingredients were. I used a King Arthur Scone pan and just spooned the dough in. They turned out wonderfully and I will definitely be making these in the future! Great with a little butter and honey, or even jam.

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Reviewer:

cmitchell

Reviewed: Jan. 2, 2012

As some reviewers suggested I didn't use all the milk and egg mixture, only about half. I added almond and vanilla extract to the egg mixture I did use. Then added cinnamon and brown sugar to the leftover egg mixture and glazed the top with it. Patted brown sugar the the top after. Very tasty. I don't consider myself a baker, but felt very proud of these scones.

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