Reviewed: Oct. 31, 2009

EXCELLENT!! I made these with dried cranberries and they were great- very light and unlike the dense ones you get most places. One variation I made was to form the dough into a large round and place it on a greased baking pan in the freezer for 15 minutes prior to cutting into pie shaped pieces and baking. This resulted in the typical triangle shaped scones.

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DRDOODLES

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Reviewed: Oct. 27, 2009

These scones are light and fluffy, not too sweet, perfect for breakfast! I made a batch plain, one with craisins, and one with chocolate chips. There wasn't a crumb left! I will definitely make these again.

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BBackus

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Reviewed: Oct. 24, 2009

This was my first try ever baking scones, and I've only baked a couple other things previously, so I was really happy with how well they came out the first try! They took a little longer to cook for me, about twenty minutes, but my oven's slow. I can't wait to try them with chocolate and different types of berries.

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LauraB

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Reviewed: Oct. 24, 2009

These were very good. I don't know about them being worlds best though, but still very good.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Oct. 15, 2009

These are okay, not what I consider scones. Still a tad too sweet and you can taste the baking powder too much. Another sweet scone recipe on here is more addictive than this one. I don't feel making them was a waste, but I probably will not make this one again.

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acawthon

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Reviewed: Oct. 14, 2009

These melt in your mouth. I never really liked scones much (no matter who baked them) until I tried these. Addictive.

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JUDIBY

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 10, 2009

FIVE STARS! Great recipe. Really simple. TIP: make sure the butter is really cold (I cut my butter up, thens stick it in the freezer while I mix everything else). Also, stir as little as possible once you add the liquid. If you want to be creative use fresh berries - I like raspberries.

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Alex

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 9, 2009

I used frozen butter and folded various ingredients into the mix. It is fabulous!

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ScandiaCafe

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Reviewed: Oct. 7, 2009

Very tasty scone! I made it according to the recipe and it was tasty as is, although I would have liked it a tad sweeter and plan to sprinkle sugar on top of the egg wash next time.

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Kat

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

I absolutely loved this recipe and have made it several times now. One great change I made by accident. I was out of sour cream and substituted Oikos honey-flavored greek yogurt. This added just a little extra flavor and worked fantastically. All of my guests for that brunch were raving about the scones. Can't imagine it getting much better than this recipe!

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Angela M.

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Reviewed: Oct. 1, 2009

This recipe is awesome. Instead of currants I used pecans and sprinkled the top with brown sugar and baked. They came out so good. Everyone raved about how great they were. You can use cinnamon and sugar mix for the top as well.

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GardenAngel

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Reviewed: Sep. 25, 2009

I used mini chocolate chips in mine, delicious!

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catholiccollegecook

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Reviewed: Sep. 23, 2009

This was very tasty and easy to make! But, the dough was too soft so I added a bit more flour.

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Merse05

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Reviewed: Sep. 23, 2009

The scones were very delicious. However, the dough was too soft for me when i wanted to shape them. Maybe I need to reduce the milk and sour cream for a thicker dough next time.

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GraceB

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Reviewed: Sep. 21, 2009

Awesome! Love the variations using cinnamon chips or even herb & cheese. I even make this using half whole wheat flour and a couple of Tbl. flaxseed for added nutritional value. The best suggestion was to grate the frozen butter. (Even works with margarine!)

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PATSTEINWAY

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Reviewed: Sep. 18, 2009

AMAZING! I have been searching for this type of recipe. I enjoyed them with blackberry preserves and whipped cream. Yum!

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JESSIEMB

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Reviewed: Sep. 14, 2009

WOW! I love scones, and these are the best I have ever made by far. I followed the recipe exactly, being careful not to overwork the batter. I didn't have any raisins on hand so I used semi-sweet chocolate chips. Heavenly!!

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catholiccook

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Reviewed: Sep. 13, 2009

These are perfect! Thank you!

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laracucina

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Sep. 10, 2009

They were good! The only way to have scones is with jam and clotted cream. These were light and just crumbly enough. The only change I made was to leave out the sugar because they just don't need it.

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dcull

Cooking Level: Intermediate

Home Town: ???, Essex, England, U.K.

Living In: Tiptree, Essex, England, U.K.

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Reviewed: Sep. 7, 2009

This recipe is fantastic! I left out the raisins/currants, used reduced fat sour cream and fat free millk (since that is what I keep in my refrigerator) and I omitted the salt but used salted butter. They came out BEAUTIFUL. Gorgeous golden brown scones, light and fluffy but dense and very filling. My son LOVES them and is often a picky eater when it comes to trying new things, and this was his first "scone experience". They are perfect with some blackberry jam. They are great reheated too, I covered with foil and popped them in the oven on a cookie sheet for 10 minutes at 350 and they were piping hot and still so soft in the middle. I am sure these are going to become requested regularly for weekend breakfasts at my house.

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