Reviewed: Nov. 9, 2009

I really like theses! I used 1/2 Wh Wheat & 1/2 AP flours. I also used my food processor. Use 1/2 cup of frozen cranberries and 1 tbsp orange zest. Next time I will use more Cranberries.

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Bailey Grace's Nanna

Cooking Level: Expert

Home Town: Imperial Beach, California, USA

Living In: Statesville, North Carolina, USA

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Reviewed: Nov. 8, 2009

Awesome scones. People think I am crazy when I tell them I put sour cream into it. My wife and daughter are constantly asking for them!

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John

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Reviewed: Nov. 7, 2009

They were a little more moist than i thought traditional scones should be. One suggestion is if you don't use a food processor make sure you freeze your butter or it'll get too soft in the process. I also doubled the recipe and found out that you need to put your dough in the fridge inbetween baking.

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caitjane1

Cooking Level: Beginning

Home Town: Coronado, California, USA

Living In: Ventura, California, USA

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Reviewed: Nov. 7, 2009

I love these! I didn't ever believe I could do better than the store bought stuff but defiantly worth making at home. I make them with the lemon zest and frozen blueberries they taste great I have made with frozen butter grated and just cold butter no difference in end product to me. Just use whichever I have at the time.

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jen

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Reviewed: Nov. 5, 2009

I made the Cranberry Orange scones and they're absolutely delicious! I also made them gluten free substituting all-purpose flour with "Beth's gluten-free all-purpose flour" by Gluten-Free Pantry. They're not gritty at all. And I added a squeeze or juice from half an orange along with a couple tablespoons of the meat of the orange. I didn't have any flour left to roll out the dough, so I just sprayed a cookie sheet with olive oil non-stick spray and shaped the dough into the square and cut it. Then, I just spread the pieces out and baked! Delicious! I can't wait to have another one in the morning with my pumpkin spice coffee!

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3Horses

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Reviewed: Oct. 26, 2009

This is my go-to scone recipe. Easy and quick - I like mine best with mini chocolate chips.

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Tara

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Reviewed: Oct. 26, 2009

These were suprisingly delicious. I was surprised because the dough was so sticky, I didn't think they would turn out at all. I would definitely add more flour on the board when I press them into the circle. I omitted the raisins and added frozen raspberries and white chocolate chips. That was a delicious combination. I baked them a few extra minutes. They turned out great and had a great flavor. I will be making these again.

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cookie

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

These are excellent! Light, flaky and just delicious. I didn't put raisins in, just left them plain and did an egg, milk and salt wash before baking them. They go delicious with tea!

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Aleria

Cooking Level: Intermediate

Home Town: Bella Bella, British Columbia, Canada

Living In: Mission, British Columbia, Canada

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Reviewed: Oct. 25, 2009

We love these. We always add frozen blueberries and lemon extract.

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ESLEAKE

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Reviewed: Oct. 18, 2009

This is a great recipe. I followed it exactly with the following changes, I used margarine (cold, not frozen), used the zest of one orange and 1/2 cup cranberries. I like them sweet, so I used a 1/2 cup of sugar. I used my food processor to make this and each time the dough turns out very moist. I spoon the dough onto a floured sheet of parchment paper, shape, cut and whala... the best scones ever!

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Martha Andersen

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Reviewed: Oct. 16, 2009

4 stars because I had to make a few changes to get these right. I tried 3 times before getting the perfect scones. The first try, the scones turned out very dry and didn't rise much while baking. The second time I used about 1 tbsp extra sour cream, and put about 1/8 cup less flour into the mixture, since flour was getting added while I handled the dough anyway. These turned out great, but were still not quite dense enough to be perfect. The third batch was perfect because I used half whole wheat flour, half all-purpose flour. I added lemon zest and cranberries for the flavors. This final batch was 5 stars. I made the scones as described, without a food processor, and they turned out just fine.

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Laura Tepen

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Reviewed: Oct. 15, 2009

yum. followed Tiffeny's advice and substituted 1 1/2 cups whole wheat flour and 1/4 cup ground flax seed and 1/4 cup wheat germ. made the cranberry orange variety. very good and healthy.

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*~Lissa~*

Cooking Level: Expert

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

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Reviewed: Oct. 15, 2009

I decided to make this after my husband went to a meeting that served cran/orange scones. He said that he liked this even better! It was easy to make, and these disappeared within a few hours. To add a little something extra, I rolled the scones (fresh out of the oven) in sugar crystals to coat the top or drizzled lines of frosting on top. Wonderful!

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Faythe

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Frisco, Texas, USA

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Reviewed: Oct. 14, 2009

Very tasty. Quick and easy to make, I used my food processor. I did not add any fruit in mine, but had them plain. These are more like a cookie like biscuit than scone to me, but still delish. They are very moist, fluffy and sweet. I think of a scone as being more of a bland biscuit. But I will still make these again. I might try omitting the sugar and making a savory one with cheeses, yum.

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acawthon

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Reviewed: Oct. 14, 2009

If you're debating about which scone recipe to try, I would definitely recommend this one. I made the cranberry/orange and they were great, but next time I'll snip the craisins into smaller bits. I want to make a pumpkin/nut (no raisins) scone with this recipe. Any suggestions on how to incorporate the canned pumpkin into this recipe? Thanks!

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SIYO112

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Reviewed: Oct. 13, 2009

Perfect every time. I never change the recipe at all. I use my food processor and add dried cranberries and orange peel. I always make the orange butter to go along with the scones. I don't usually care for scones at the coffee shops, they always seem to be somewhat dry. These are perfect every time! A keeper!

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foodie71

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Oct. 11, 2009

So easy and so delicious! The name suits this recipe well! I switched some ingredients to make this a bit more healthy. I used a food processor to mix the dry ingredients (but used less than 1/8tsp salt because there is salt in the spread I used), and then added Smart Balance Spread from the tub (8Tbl), and processed. Then I added yogurt/egg mixture, and processed. Then folded in the dried fruits. Baked at 400 for 15 min as the recipe stated, and the results were phenomenal! Simple and delicious! Definitely a keeper!

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Goodeats

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

Phenomenal! I couldn't find a good pumpkin scone recipe so I used this one and altered it a tad by decreasing the sour cream and adding pumpkin and some spices. BEST scone I've ever had.

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Jamie

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Reviewed: Oct. 10, 2009

AWESOME! I followed the recipe nearly exactly(even freezing the butter for 1hour and grating in a cheese grater) because I had never made scones before. The only difference was I added some vanilla extract, almond extract, and dried blueberries. I used Turbinado sugar because I had it on hand. These scones tasted better than some I have had at coffee shops! I have frozen most of them because the batch is so big. They taste just as good after they thaw. WOW

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becky

Cooking Level: Beginning

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Reviewed: Oct. 7, 2009

This is a very good recipe for scones. I used the cranberry alternation and just squeezed some orange juice into the sourcream and egg and they came out delicious.

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