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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Susan A

Cooking Level: Beginning

Home Town: Herndon, Virginia, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Jul. 15, 2009

Wow! Perfect! Way better than what you get at the coffee shop. Thanks for the great recipe. It's a keeper.

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NDG1974

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Reviewed: Jul. 12, 2009

Very yummy, just like they are are supposed to taste like

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travelone1

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Reviewed: Jul. 8, 2009

my neighbors love this!

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Rocky

Cooking Level: Expert

Living In: Westerville, Ohio, USA

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Reviewed: Jul. 7, 2009

Very good.

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HPH72

Cooking Level: Expert

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Reviewed: Jul. 4, 2009

Decided I wanted scones for breakfast this morning and this is the only one that I had all the ingredients for. They turned out great, and went together very easily. I'm not a fan of raisins or currants in my scones so I modified the recipe slightly: - lightly chopped 1/4c of fresh blueberries - chopped up about 1/4c of white chocolate chips - added about 1/3c of flour (during kneading) to compensate for the blueberry juice - sprinkled the tops with turbinado sugar (so it was crunchier). - cooked them for about 25m since they were wetter It makes for a sloppier dough, but get all of the ingredients in the original recipe assembled so you have your dough-ball, flatten it out, put the blueberries and chocloate on top, and fold it together a few times (this is where it gets messy). During this step keep dusting the dough and the counter with the extra flour. Keep lightly kneading the dough with the fresh flour until it's not sticky, then flatten and divide as described in the original recipe. This works great with blueberries, as well as raspberries (frozen fruits are a lot wetter however, so you may need more flour)...not enough scone recipes out there with white chocolate.

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KKEPPEL

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Reviewed: Jul. 4, 2009

I have used this recipe often and my family asks for it at least once a week. To make things easier, I melt the butter instead of grating it. The melted butter works exactly the same as the grated. I also tend to substitute the dried fruit for real frozen berries. The younger two at my house like that better. I have also put in wheat flour instead of white. The only difference here is that you need to put in a tiny bit more sour cream because the wheat flour is more absorbent than the white.

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Virginia Doyle

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Reviewed: Jun. 27, 2009

These scones are fool-proof and actually very easy. I've grated the butter straight from the fridge and used milk w/ vinegar instead of sour cream and it works fine. We like to use fresh strawberries or choc. chips, cinnamon & nutmeg (better than any choc. chip cookie I've ever eaten) instead of raisins.

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Karrathan

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Reviewed: Jun. 26, 2009

Yummy! Great base recipe that can be adapted many different ways. I used dried cranberries instead of raisins, and added orange zest. Delicious. Can't wait to try lemon blueberry and lemon poppyseed versions. Dough came together exactly as the recipe described. Grating the frozen butter worked perfectly for those of us who don't have a food processor. Seemed quicker and easier than cutting it in with a pastry blender. This receipe is definitely a keeper.

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Ellemnop

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 20, 2009

My first attempt at scones and they were so good I delivered a batch to my foodie friends, who are very picky. Next time I may try a food processor, as others have suggested. I made mine with frozen blueberries and they were great!

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TNCLEIGH

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Reviewed: Jun. 20, 2009

Lemon blueberry heaven! I made this recipe as lemon blueberry scones with some minor changes. I only noticed when I went to add the sour cream that I didn't have enough, so I used 1/4 cup of sour cream and 1/4 cup of homemade buttermilk (whole milk + a squirt of lemon juice). I added 1 tsp of lemon peel to the dry mixture and 1/2 tsp of lemon extract to the wet mixture. I replaced the raisins with 3/4 cup of frozen blueberries. Instead of topping them with sugar, I made a lemon glaze with 3/4 cup of confectioner's sugar and 1 1/2 tbsp of lemon juice. They were SUPERB! I had a couple guests over for coffee, and we ate them all. They raved about them and asked for the recipe. I think I'm going to make another batch tomorrow! This will definitely replace my previous lemon blueberry scone recipe.

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Interplanet Janet

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Reviewed: Jun. 19, 2009

I mixed as is except used chocolate chips instead of raisins. 1/2 cup is not enough. These were just OK. They are a little bland so I'm sure if you played with the recipe you'd get better tasting scones. I used a star cookie cutter and it made 24 scones. It is what it is, simple scones, but I'm rating it a 3 only bec those who rated it high made their own variations of this recipe so it's kind of deceiving to give it 5 stars for such a simple scone. I'm still looking for the perfect scone recipe.

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MIAELAINE

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Reviewed: Jun. 18, 2009

Wonderful! I was in a rush, so I didn't have time to freeze and grate my butter. I did it the old fashioned way and cut it in with a pastry blender. They turned out perfectly! Some of the best I've ever tasted

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Jun. 17, 2009

Sorry, although these were very good, they are still not the best, and my quest goes on. The best you can get are sold at a local gourmet shop near me in Kenmore, NY......if I could get the recipe, I would. I have driven there just to get one.....9 miles away, they are that good and I usually get them plain. However, they come to the shop parbaked and finished in the shop so no recipe. I did make these as many others did, using a food processor, & also used currants. They were easy, & very good, but still not my favorite.....the local one's are like "butter, sugar, flour, dropped down from an English heaven" to me! I may however, try to make these with cream or buttermilk instead of sour cream next time....maybe that's the difference in taste.

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JACKIE2830

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Cheektowaga, New York, USA

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Reviewed: Jun. 5, 2009

I just made these without the food processor and it wasn't that bad, just a little butter on my hands. But otherwise great recipe...not dry like other scones I have tried.

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caroline

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Reviewed: Jun. 4, 2009

These scones are ridiculously easy to make if you use a food processor. Toss in the dry ingredients, toss in your berries/zest/nuts/chocolate, toss in your liquids, and the machine does all the work. I like the look of round scones rather than cut triangles, so I just place the dough by big spoonfuls onto the baking sheet. Great, versatile recipe!

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