The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 5, 2009
I found the scones to be moist and light. The only thing I changed was add 1/4 cup more buttermilk due to the high altitude. I played with the ingredients by adding chocolate chips and pecans or pecans and cranraisins. Instead of white sugar I used cane sugar and increased the amount to 3 tablespoons. Sometimes I would put cinnamon too. My mother plans on using dried apricots and walnuts.
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CK

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: May 11, 2009
I am not hugely into sweets but this recipe needs more sugar or honey or something. There is no sweetness to it at all. They are pretty good served warm with alot of honey but I far prefer "Grandma Johnson's Scones" recipe from this site.
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Cooking Level: Expert

Home Town: Newberry, Michigan, USA
Living In: Rhinelander, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 13, 2009
Loved it. They are sweet just enough to love them, but not enough to call them a "dessert".....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 31, 2009
These came out great!
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Zee
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 9, 2009
Didn't add the lemon zest, but did add an extra 2 Tbsp. of sugar to the batter. These were wonderful - will definitely make these again!
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 2, 2009
These are divine! I made a couple of substitutions based on my inventory: used 1 c whole wheat pastry flour in place of an equal amount of all-purpose, I used unsalted butter and increased salt by 1/4 t (I like a salty/buttery taste to my baked goods, so I really wouldn't have minded even more!) I soaked my raisins in water for about 15 mins beforehand...almost didn't grease the pan as, with 1/4 lb of butter in the dough, I thought there was no way these would stick, but stick they did. Probably due to the buttermilk & sugar applied before baking. At any rate, none of my substitutions have to do with any lack in the original recipe--it is just great as it is! Use a light touch, as you would with any pastry, and these are just WONDERFUL!!!
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Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 20, 2009
this is so easy and yummy to make! I added shredded coconut and it turned out perfectly! this is on the "must make again" pile!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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Reviewed: Nov. 23, 2008
The recipe itself is fine without any intentional alterations (I say intentional because I was under the impression when it said "add 2 tbsp of the walnuts and raisins" that it called for 2 tbsp of raisins too, not all of them. Also I lowered the temperature to 400 degrees for 12 minutes instead of 425 for 10 so they could cook more evenly without browning too much. Excellent recipe without any added sugar. Thanks for adding it!
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Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: May 31, 2008
I didn't add nut, substituted dried cranberries with the raisins and Smart Balance with the butter, and added a teaspoon of (imitation) almond extract, and rolled the dough into a circle and sliced it into 8 triangles.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 30, 2008
Very easy! I've never made scones before but I was able to bake some delicious pieces. Instead of raisins I used cranberries and instead of walnuts I used a home-made granola mix. It wasn't overly sweet like the one at Starbucks. My husband loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 24, 2008
This recipe is a treasure...the very best of a culinary standard. Light, just rich enough. My husband repeated complements all through eating three of them and said, "Don't lose this recipe!" I mixed the dry ingredients last night so I could finish quickly this morning. I served them with strawberries, creme fraiche and jam. Easy to halve recipe. I knead about 6 folds on a floured dinner plate, then pat out a 6" circle (half recipe)and cut into 6 wedges. No mess.
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Cooking Level: Expert

Home Town: Chatham, New Jersey, USA
Living In: Ventura, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 3, 2008
This is a very good recipe (and the only reason for the 4 stars is that I am fortunate to have even better ones!). I took the advice of other reviewers and used 1/4 cup of sugar, and I added 1 tbsp of orange peel (for the lemon) as I only had an orange. The flavour was great - so I'll use the orange again. I served the scones with strawberry jam and they were excellent accompanying the Cheese Souffles (also from this site) for a brunch.
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Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 14, 2007
These scones are magnificent! I used white whole wheat flour and a little extra sugar, as suggested by some of the other reviewers. I also substituted sour milk for buttermilk, since that's what I had. Added a little lemon extract to accentuate the lemon flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 8, 2007
I have been known at work for my scones but decided to try a new recipe. This recipe is better than my old one! I did make a few changes. I did not use walnuts (don't like them)and added extra raisins and added a tsp of cinnamon. I lightened it by using light butter and half splenda. I tried vanilla instead (added it to the buttermilk). I also tried it with a chopped dark chocolate. (These went VERY fast- they are heaven right out of the oven)
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Home Town: Chesapeake, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 23, 2007
For 20 years or more I have used a scone recipe from the Mt. Saviour Monastery Cookbook (Arnold Jerome's Famous Irish Scones). I decided to try this one just for a change. The ingedients are slightly different but basicaly the same, with the exception of the buttermilk-sugar-nut glaze and the cooking temperature (420 vs. 375). I've treasured the Jerome recipe but now I think I've found a competitor. Try these scones. They're over the top--truly delicious. (I used cried cranberries and chopped pecans as that's what was in my pantry).
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Cooking Level: Expert

Living In: Exeter, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 20, 2007
This was a great recipe...easy to make and tasty. My only problem was that it came out very biscuit-like. Is there something I can change to make it more like a scone?
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liz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 12, 2006
These were some of the best scones I've made! They're not too sweet, but they're delicious and flaky!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 7, 2006
I have never had a scone, so have nothing to compare this to; but they were great! I didn't have the lemon but didn't really miss it. Crunchy on the outside, tender on the inside. The recipe halves nicely. I made the dough in my food processor. I liked these better than biscuits & I love biscuits! I would make these again.
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Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA
Living In: Holiday, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 23, 2006
I will preface this by saying that I attempted to make these healthier by cutting way down on the butter (using only two tablespoons) and replacing the rest with unsweetened applesauce. They still turned out pretty good, and I don't think the applesauce had a negative effect on the scones as a whole. They were still pretty looking and crunchy on the outside while soft on the inside. I think there may be too many raisins for my taste, and they were a bit on the bitter side so next time I might cut down on the raisins and spread honey or jam on them for serving. Still a great recipe to start with.
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Cooking Level: Expert

Home Town: Portsmouth, Rhode Island, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 18, 2006
Really good recipe. I used dried cranberries and almonds because that is what I had on hand. Will definitley make again.
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Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada
Living In: Whitehorse, Yukon, Canada

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