Reviewed: Apr. 5, 2012

ADD MORE LEMON! I tried to make these as Paleo as possible. I used Splenda instead instead of sugar, and replaced 1/2 cup flour with coconut flour. They are delicious BUT lacking lemon flavor. I threw the lemon skeleton into the food processor and mixed it with some water, then strained and combined with powdered sugar to make lemon icing. That added a little more lemon flavor to the scones. I do live in Vegas and we don't get the best produce, so that could be why 1 lemon wasn't enough. I would use at least 2 lemons next time - maybe even 3. I will say this, though, my kids love these cones. They don't know I made them with Splenda! Haha! And after eating one, I don't feel dragged down like I do with most desserts. I actually feel great!! This recipe is a keeper!

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Reviewer:

adw7677

Reviewed: Apr. 1, 2012

These were positively yummy! I added a blueberry on top before baking to add a lil extra yumminess! Highly recommended!

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Reviewer:

YummyNomNom

Home Town: Charlotte, North Carolina, USA

Reviewed: Jan. 30, 2012

I love these scones!!! My hubby and our three kids devour them. I'm so happy I found a great recipe for my son who is allergic to milk and eggs. I do change the recipe up a little bit though. I half the fat and decrease the sugar to about 75%. They still come out great! Oh...and I don't use the poppy seeds because my kids are picky eaters.

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Reviewer:

lamonicao

Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

My changes to the dough: 1 c. all-purpose flour, 1 c. whole-wheat pastry flour (couldn't taste a difference) 1/2 cup sugar + 1 packet white stevia only 1/4 cup additional liquid (almond milk) I made two-bite scones like those sold at Whole Foods. Divide dough into three balls. On a floured surface, pat down into discs. Cut each disc into eight triangles. Separate for baking on greased sheet. Makes 24 mini scones. Adjust baking time as needed. Nice lemon flavor and had a good scone texture (be sure to reduce liquid and bake long enough).

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Reviewer:

typebar

Reviewed: Nov. 5, 2011

These were some of the best scones I've ever had! I did take the advice of some of the other reviewers and only used half of the liquid and it worked perfectly.

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Reviewer:

emksnow

Reviewed: Oct. 22, 2011

These were great! Did not get it to look like scones/but will try again! Only thing I changed was I used almond milk!

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Reviewer:

fsunolefan29

Reviewed: Sep. 26, 2011

Way easy to make. I loved the sandy part, felt inspired to make sand castles out of it. A bit dry, but if you slather on Earth balance and apple butter - who cares?

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Reviewer:

WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

Reviewed: Sep. 4, 2011

Delicious! I had no problem with the liquid, but I also followed the recipe-- to only add as much as needed to moisten the batter. I eliminated the poppy seeds and sprinkled sanding sugar on the top for a delicious tart/sweet scone!

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Reviewer:

sarad

Reviewed: Aug. 18, 2011

This is a great base recipe! For those having a hard time with it make sure you only stir enough to moisten dry ingredients. You need the air pockets created by the salt and baking powder to make them fluffy, just like other scone recipes. I ommitted the lemon and poppy seeds and added 1/2 a grated apple. I also added 1/2 tsp each nutmeg and cinnamon and 1 tsp vanilla powder. I used 1 cup vanilla soy milk and left out the water. I baked them at 380 degrees for 10 minutes. They turned out great, especially for a first time go at a new recipe! Thanks for sharing :D

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Reviewer:

itsmythingdesigns

Reviewed: May 13, 2011

I used coconut milk, no water, reduced my earth balance by half, and used lemon sugar and fructose... Flavor was sublime, but as others have mentioned, they don't hold up as scones. They had the texture of cake, and the shape of pancake. I only put six on my cookie sheet, so I didn't have batter run over into my stove. I added 2 more cups of flour to the remaining batter, and they seemed to hold up better, just not as sweet.

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