Reviewed: Oct. 15, 2009

I loved the look, taste,and how easy they were to make. I did change rasins to crasins. They had better color and flavor. I also added 1 TBS grated orange rind it it went great with the crasins.

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Reviewer:

Miss La-Ti-Da

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Reviewed: Jul. 14, 2009

I loved this recipe and will definitely make again. My family ate it up right away. I followed the recipe almost exactly, cooking on the stove as directed, and was surprised at how well they came out after other reviewers suggested baking in the oven. The only change I made was to substitute soymilk for milk.

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Reviewer:

Gila

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 18, 2009

They fell apart when flipping on the griddle. So I spooned the rest of the batter onto a cookie sheet and baked it. It tastes good though.

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NEWT99

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Reviewed: Feb. 5, 2009

Great recipe! Thanks! I needed something to accompany soup for dinner, but I didn't want to wait for the oven to preheat. These were different, but great, like a combination between pancakes, biscuits, and cookies.

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47401

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Sep. 13, 2008

scones are not mend to be flat like this they taste nice family love them but theres no where to put the jam :(

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Reviewer:

daftmick

Cooking Level: Beginning

Home Town: Falkirk, Stirlingshire, Scotland, U.K.

Living In: Sheffield, Yorkshire, England, U.K.

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Reviewed: Sep. 7, 2008

Makes lovely, moist scones. I used only half a cup of sugar, and they were plenty sweet enough, even for a sugar lover like me. I tried cooking half of them on the stove top, and half of them in the oven at 350 for 20 minutes, and they both turned out quite well, although the ones cooked in the oven were a little bit drier. Either way, the best scone recipe I have found so far.

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Sarah

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Jul. 21, 2008

Good recipe! I too baked them in the oven although I did 350 for about 20 minutes. I also used half and half for a richer scone instead of milk and used dried cherries! Rolled them out and cut them with a round cutter for a more traditional look! Easy to make!

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Reviewer:

sandycooky

Cooking Level: Expert

Home Town: San Luis Obispo, California, USA

Living In: Shingletown, California, USA

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Reviewed: Jul. 21, 2008

I baked these instead of grilling and they turned out perfect

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kathygeek

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 8, 2008

Yummy! This is the best scone recipe I have tried. The ones at the store are so sweet but most of the recipes I have found are so dry and tasteless. I tried several different kinds - plain, chocolate chip, and my favorite...blueberry with orange zest.

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Heidi

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Reviewed: Oct. 18, 2007

Good, however, my dough came out very gooey; to which I simply added more flour. Omitted the raisins and added coarsely chopped fresh cranberries and lemon zest. Dropped dough onto a cookie sheet and baked in oven as other reviewers.

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Reviewer:

limoncello

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2007

These just came out of the oven and I've already eaten two!!! they're delicious!! I cooked them in the oven at 375 for 20 minutes, like another user. Also, I had to use margarine since I didn't have enough butter. Next time I'll make sure I have butter on hand...and there were absolutely be a next time!!!

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Reviewer:

carolineskr

Cooking Level: Intermediate

Home Town: Dunwoody, Georgia, USA

Living In: Norcross, Georgia, USA

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Reviewed: Jul. 2, 2007

This recipe is amazing - my husband doesn't like raisins, so we usually omit them, but keep the rest of the recipe ingredients "as is". We always cook in the oven, though, rather than on stovetop for about 20minutes at approximately 375F.

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Reviewer:

jcoutinho

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Living In: Mississauga, Ontario, Canada

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Reviewed: Jul. 5, 2006

Very good! Just sweet enough, but not overly. Be careful cooking them in the skillet in you have a gas stove- you'll want them thin and the heat very low. For the sake of experimentation, I also baked a few in the oven- I liked them better from the skillet. Also, they (technically) should be called Scottish, as Scotch is a drink, not a people. :-)

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