Reviewed: Apr. 28, 2009

By far, the easiest, simplest recipe for perfect scones. Grating the butter, however, is tough by hand, but worth it. I'm wondering if anyone has tried to make a lemon poppyseed version?

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Amy

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Reviewed: Apr. 26, 2009

Oh wow... these are great! This was my first time making scones and I made the orange cranberry ones. So easy and so good! For the butter I couldn't grate, I chopped it finely. The only thing I would recommend is to mix the orange rind into the egg/sour cream mixture first as it was hard to incorporate into the dough. Will be making them again soon.

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amy

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Reviewed: Apr. 25, 2009

I can't seem to get this recipe quite right. The scones come out all right, but not perfect. My wife, on the other hand, knocks it out of the park every time. Pretty much confirms to me that it's my inept over-handling of the dough before cooking it. Edit: Nailed it this morning. Till now my butter hadn't been cold enough starting out.

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oatmeal1975

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Reviewed: Apr. 18, 2009

omg! these are so good! at first i was a wee bit worried, but they are so good. i made the orange cranberry version. followed everything as directed. i am going to try to freeze them too to see how that turns out. will make this many more times!

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hope's mom

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

I followed the instruction exactly. The result was wonderful, light and tender scones that are flavorful. P.S use butter, it makes a great difference.

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DIEM

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Reviewed: Apr. 16, 2009

These are the absolute best scones! (And I've tried many!) I've made these for several showers and everyone always says they're the best scones they've had. I make them several days in advance and underbake them a little then freeze them once they're cool. Right before serving, I take them from the freezer, pop them in the oven for about 10 minutes, and they're perfect! LOVE THEM!!

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bwalters

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Reviewed: Apr. 16, 2009

I've never baked anything in my life, and I made these and they came out great. They taste really good, and really weren't that hard to make! I did have a little trouble mixing in the butter because it was frozen, but that's probably my ignorance. The Cranberry-Orange ones are especially great! :0

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Mark Watson

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Reviewed: Apr. 16, 2009

This was a good moist scone recipe. I always add white chocolate chips to my scones though, just to sweeten them a bit. I also did not have quite enough sour cream so I substituted strawberry flavored cream cheese. This was a very subtle flavor, but surprisingly good!

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shayziep

Cooking Level: Intermediate

Living In: Morgan, Utah, USA

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Reviewed: Apr. 13, 2009

I didn't have any raisins at the time, so after I put the triangle slices on the cookie sheet, I slit the top and stuffed strawberry jam in it. When the scones were done, I sprinkled powdered sugar on the top and served.. YUMMY!

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AmericanMomAbroad

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Reviewed: Apr. 12, 2009

These were great!

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LEAH CUSTARD

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Reviewed: Apr. 12, 2009

This is the scone recipe I've been searching for! I made them twice this week. The first time, exactly as written, for a ladies tea and they were a big hit. I then made a half recipe for Easter Sunday breakfast for my husband and myself. Since we try to watch what we eat, I used 1 tablespoon less butter, increased the sour cream (light kind) by 1 tablespoon, egg substitute for the egg, and slightly more baking soda for lightness. I also used dried cranberries and blueberries in place of the raisins. They were absolutely delicious and didn't taste lightened at all. Reminded me of the scones I used to buy years ago at Timothy's in NYC.

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Cranbury Foodie

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Reviewed: Apr. 9, 2009

My first scones--delicious! I don't have a food processor, so it got a little messy.

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claudiakitty

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Reviewed: Apr. 7, 2009

These are delicious! Perfectly lightly sweetened. I only made slight changes: I had to add about 2 extra tablespoons of sour cream, I used brown sugar intead of white sugar, and I added 1 tablespoon of fresh grated orange zest. Mmmm! I will make these many times again.

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DonnaL

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Reviewed: Apr. 4, 2009

Super easy and great tasting. the second time I made them I used 1 cup whole wheat flour instead of all white flour, added 1 tablespoon of milk to the dough for moisture and used 1/4 cup dried blueberries and 1/4 cup dried cherries... they came out PERFECT!!!

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S. Cannon

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Reviewed: Mar. 28, 2009

Best scone recipe I have. Sometimes I make it without the rasins and sometimes I add nuts, cranberries and orange rind. I think the method of grating the frozen butter is the secret. My daughter thinks it is the sour cream.

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Judy k

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Reviewed: Mar. 24, 2009

This recipe is fantastic. Made it for some visiting friends and they absolutely loved it. I did not need top make any changes. Next time though I will use a healthier alternative to butter. Loved it. Love it!

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chunkalunks

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Reviewed: Mar. 23, 2009

These came out PERFECT! I had to use Greek yogurt instead of the sour cream but they were not missing a thing. I also added the zest of one lemon. Excellent!!!

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RODANEE

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Reviewed: Mar. 22, 2009

This scone recipe reminds me so much of the scones my father made for my siblings and me growing up. I was initially hesitant to try this recipe, however, glad I did! These are excellent and SO easy to make...with a few modifications: I used regular butter instead of the recommended and I used my hand mixer to do the mixing and it did very well.

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SophiaA.

Cooking Level: Expert

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Reviewed: Mar. 21, 2009

Followed the recipe to the T. Piece of cake to grate the frozen butter. The dough came together perfectly. I made the cranberry orange scones and they were very moist and delicious. Husband said they were very good but a little bit more sugar next time would put it over the top.

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caroline

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Mar. 19, 2009

These are awesome for orange chocolate scones.

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myrgd

Cooking Level: Expert

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Simple Scones

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