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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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Jun. 3, 2009

super easy and nice recipe to adapt to different flavour scones!

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LList

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Reviewed: Jun. 2, 2009

Excellent recipe, and easy, too. Food processor is not necessary, although it is nice to know that is an option. If you are used to making biscuits from scratch, you will have no problem mixing this dough. I made these with dried blueberries and they were fantastic!

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Pa Jayhawk

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Reviewed: May 28, 2009

I used cranberries and lemon zest, and the scones were delicious. The ladies I served them to at my book club really loved them. They're even better warm! I followed the directions verbatim, and it wasn't too much work, but I can see how it would have been faster if I had used a food processor as some other people suggest.

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Allegra

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Reviewed: May 26, 2009

WOW. These were outstanding! I made two batches on mother's day for my mother and mother in law. I used salted butter that wasn't frozen and just cut it in and that turned out to work extremely well (I currently don't have a food processor.) The first batch I made with Craisins, semi-sweet chips and white chips - my mom RAVED about these! The second batch I made with fresh blueberries and they were a little lacking in sweetness in my opinion, but my mother in law loved them. I'll try adding a little more sugar next time if using blueberries, but other than that, no variations are needed at all!I will definitely make these again!

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BakingNerd

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: May 25, 2009

perfect! super easy and quick to make and tastes great. i added the zest of 1 small orange and 1 cup craisins to make cranberry-orange scones. next time i'll try them as chocolate chip scones. can't wait!

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kellebelle

Cooking Level: Professional

Home Town: Stanton, Iowa, USA

Living In: Austin, Texas, USA

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Reviewed: May 25, 2009

Good taste, great texture and easy to prepare. I added maple espresso glaze. Would make again.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: May 23, 2009

This was the first time I made scones! I love them and so did my whole family. If you are looking for a simple scone that tastes great and is easy to make pick this one.

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silverwind

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Reviewed: May 20, 2009

My son had a class assignment to make a food for one of his classes that represented a country that his family originated from. So, we could choose from Scotland, Wales and Germany. Scones are found in both Wales & Scotland so scones it was. I didn't find it difficult at all to hand pinch the butter into the flour mixture--acutally, mixing it was very easy. The only problem I had was that the scones tasted salty and the sweetness was overpowered by this salty taste. I added a teaspoon of salt as was directed in the doubled recipe (16 scones), but if I make these again I would reduce the salt to 1/2 tsp. at most.

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Sarah

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Reviewed: May 16, 2009

This was the first time I made scones from scratch and they came out great! They were not dry at all and even had sort of a creamy texture in the middle. I made Easy Devonsihire Cream (also on this website)to go with them and that was great, too. It only took about a half hour total to make them. While the scones were baking for 15 minutes, I made tea, carrot/orange juice in a juicer, the Easy Devonsire Cream, set the table and put on Dvorak. So in a half hour I had the perfect Saturday morning breakfast with my daughter.

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No2Fauxd

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Reviewed: May 14, 2009

These are the first scones I've ever made and I'll never need another recipe! I used my mini food processer to grate the butter, then added it to the dry mix. I added 1/2 tsp of cinnamon to the mix and 1/2 cup of chocolate chips. Mixed everything as directed and sprinkled the top with cinnamon and sugar mixture before baking. WOW! This is a true winner. Easy and delicious. I'll be trying other variations soon. Thanks for sharing such a great recipe!

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Laurie

Cooking Level: Intermediate

Home Town: Natick, Massachusetts, USA

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Reviewed: May 11, 2009

I've never made scones before and I will definately be making these again! I don't have to look for another recipie... this is it!

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RaeChelle Koop

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Reviewed: May 9, 2009

This is the best recipe! I have made these scones fresh and also have frozen them for over a month and put them in the oven, and both ways they are simply fantastic! I have gotten rave reviews from friends, family and co-workers. I have used dried blueberries, fresh and frozen-- all lovely, but for me, the frozen berries are my favorite, I add them in frozen, and as they defrost they give the scones a lovely purple/blueish tint. Simple, delicious, try them!

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almalunita

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Reviewed: May 9, 2009

These scones were absolutely delicious! I made mine plain, and they were to die for! I followed a previous commenter's advice and made them in my food processor. So easy! I served them with Easy Devonshire Cream (also found on allrecipes) and strawberry preserves. Yum! I can't wait to make them again!

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JenLee

Cooking Level: Intermediate

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