Reviewed: Aug. 28, 2009

I made this recipe with the raisins. These were okay. I guess what I mean is, they're just too simple tasting. The sour cream does help with the taste, but overall, its not something WOW-ing.

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hiyaku

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Reviewed: Aug. 25, 2009

I absolutely loved these scones! I made the almond and cherry but substituted buttermilk for sour cream and mixed them till they were just mixed (I find over mixing baked good make them tough). My friends and family were doing the happy dance when I served them with clotted cream, cherry jam and butter...with a pot of hot coffee...it was heaven!

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Inga

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 25, 2009

these were EXCELLENT! i made one little change, substituting 1/4 cup of whole wheat flower for all purpose and the scones were absolutely perfect! my husband loved them way to much, eating more than his share and he told our friends that they were better than any scone he'd ever had. yummy!!

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Chelsea

Cooking Level: Beginning

Home Town: Campbell River, British Columbia, Canada

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Reviewed: Aug. 22, 2009

Great recipe! I had some fresh blackberries I needed to use up and thought this would be a great recipe to do so! Although the dough is messy to work with, especially fresh berries (should have frozen them), there's not much effort needed for these scones. Great tip on grating the frozen butter - way easier than cutting it in! Will use again and again!

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hbuie

Cooking Level: Intermediate

Home Town: Lytle, Texas, USA

Living In: Savannah, Missouri, USA

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Reviewed: Aug. 21, 2009

Wonderful scone recipe and I learned to make scones in Britain (always hard to beat theirs). Don't have a food processor but worth the harder method in the end. Thanks for a great recipe.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 15, 2009

These were a little hard to mix without using hands and I had to add a tiny bit more liquid to get all the flour to bind, but these were very flaky, light and as many eaters claimed, "the best scone I've ever had.". I made the cherry/almond variety. I changed the recipe slightly by chopping and soaking (then draining) the cherries and adding about 2 tbs chopped slivered almonds (and a little more than 1/2 tsp. extract).

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danbo

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Reviewed: Aug. 14, 2009

These are the best! I have not seen any other recipes for scones that have frozen butter. I think that makes all the difference. They are very flaky and delicious.

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KATNAP53

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Reviewed: Aug. 12, 2009

WOW! Delicious! I used the cranberry and orange zest combination...they turned out great! Thanks for submitting such a 'simple' recipe...my Dad thinks that these are bakery worthy!LOL

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jetsmom

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Reviewed: Aug. 11, 2009

Very good scones. Made 4 with raisins and 4 with currants. Next time I'll combine the 2 and maybe add some some dried cherries or cranberries.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 8, 2009

Tastes great with mixed dried berries, too!

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bikergal1

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Reviewed: Aug. 7, 2009

Quick and easy to make. The only change I make is that I simply cut the butter into chunks and add it to the dry mixture rather than using a grater. Then I use my fingers to incorporate the two. Results are the same in the end. A versatile base recipe with some delicious variations. I've tried both the cranberry/orange and blueberry/lemon variations and they both turned out delicious.

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MARICAM58

Cooking Level: Expert

Home Town: Sebastopol, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Aug. 3, 2009

These were fabulous!!! I realized that I did not have enough flour so I used half whole wheat and splenda baking sugar and they still turned out great. I also used a heart shaped cookie cutter too and they came out so adorable. If it seems like it does not have enough water don't worry just keep working with it and you will be amazed at how it really does form.

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adunnavant

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Reviewed: Aug. 1, 2009

I followed this to the 't' (almost-I substitued bluberries fresh picked from my garden--the reason I was on AR looking up a good scone recipe--and hazelnuts). They taste awesome. No problem with working batter--you really don't need a food processor as someone suggested, but it would speed things up. And the dough formed into balls nicely. Very easy to shape and cut. Baked nicely at recommended settings.

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LYZARD

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Reviewed: Jul. 31, 2009

These are awesome! I've made them THREE times in the past week. I've made them with fresh raspberries, fresh blueberries and then w/ lemon rind. Oh. And every one of those batches had about a 1/2 c. of white choc chips. Definitely use food processor, did NOT freeze the butter ever, used plain yogurt in lieu of sour cream, and just experienced success with using only 6 T of butter. (I'm not a low-fat kind of person, but 1 T per serving at three batches a week was getting fatty and expensive!) Last thing: They don't dry out overnight. They STILL taste great the next day! Amazing.

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chez jenna

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Reviewed: Jul. 20, 2009

Very, very good, and easy too. I much prefer this recipe over others on this site. I added 1 tsp. vanilla to the sour cream/egg mixture.

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JenCT

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Reviewed: Jul. 20, 2009

My husband says these are the best he's ever had! These are the first and only scones I have ever made. Everyone loves them. I have made them with currants, with semisweet chocolate chips and walnuts, and with dried red tart cherries and chocolate or nuts. All are terrific! The only thing I do different is use vanilla yogurt instead of sour cream. Oh, and I also cook them on my preheated pizza stone. I've tried cooking them other ways, but this is best in my opinion. Occasionally the dough is too sticky, but it's easy to work in more flour until it's the right consistency. I also love the tip for shredding the frozen butter. It makes it so much easier to work into the flour, and I've used the tip with other recipes since. Thanks for the great recipe!!

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Jassica

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Reviewed: Jul. 19, 2009

These were absolutely delicious!! They came out moist and soft and I loved them! I used some orange zest and craisins and I didn't have any eggs on me but I did have egg whites, so I used the equivalent of 2 egg whites and it turned out great! (not to mention a little healthier) These were so simple and I'm definitely going to make them again. Also, freezing the butter isn't necessary. I just took a stick straight out of the refrigerator and used a pastry blender to cut it into the dry ingredients. Thanks for the recipe! I love it!! :)

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