Reviewed: Mar. 25, 2009

I grew up with scones - both bad and good. Mom always overworked the dough and Grandma just didn't make them often enough :o) I have to say these scones truly earn the title of World's Best Scones. Light, flaky, perfectly sweet. These will be a staple on my breakfast table for family and Holidays. Thanks so much for sharing your recipe.

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Becky

Cooking Level: Expert

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Reviewed: Mar. 17, 2009

Fabulous! I added a touch of extra milk, a little cinnamon and ground cloves... perfect!

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Alexis

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Mar. 17, 2009

I've never made scones, the only ones I've had were hard and dry and heavy. The reviews were so great for these, I had to try! couldn't get to store so i used what I had: yogurt for sour cream, and heavy cream for milk, added orange zest, mini semisweet choc.chips. Worked the butter and flour mixt. w/hands and carefully incorporated the liquid ingrediants,not to overmix, by folding dough with spoon. pulled dough and dropped on sheet, brushed with egg/milk/vanilla wash, and sprinkled with raw sugar, cooked for 13min. They are perfect!! So Moist. They are all gone today..... :( Time to make more! I will use sourcream and buttermilk next time per another review I read. UPDATE: made ham/onion/cheddar/parmesian scones with a little salt/pepper/garlic powder.Used buttermilk and sour cream. dropped on parchment, cooked 14+min. OMG SO GOOD! UPDATE #2: combos i've made: fresh raspberry/white choc.chip, orange/cranberry, lemon/blueberry, orange/choc.chip, Orange/spiced (cinnamon nutmeg ginger). They are all fantastic!

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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: Mar. 15, 2009

wow. these are amazing! Of course, I can never follow a recipe--have to innovate, so i used whole wheat flour, buttermilk and sour cream (which made them require a bit more baking time), and lots of cinnamon. Then I slathered with real butter and rose hips jam. Absolutely delicious, even if I had to use a fork. Mine were a bit softer, cause I was so afraid of over beating. :) Maybe next time they should be a tad tougher. Thanks for the great recipe.

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Grace

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Reviewed: Mar. 10, 2009

These tasted really good when they were warm, although they were more like a biscuit than a scone. After the first day they became very dry.

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apandersen5

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

Very delicious! I am a carb-oholic and loved the texture and taste. I used craisins in mine, and they added a very good flavor. But, my husband said they tasted just like biscuits...

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AlexiaG

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Mar. 3, 2009

I only used 3 teaspoons of baking powder, as recommended by another review, and my scones still tasted strongly of baking soda. I've seen scone recipes of the same size that only call for 1-2 teaspoons. I'm curious why this one calls for so much.

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Kyle E

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Feb. 18, 2009

This is my absolute GO-TO recipe for a comfort snack. I've tried several scone recipes, and this is BY FAR THE BEST! I followed the tips of "Care". I reduced the baking powder by 1tsp, cut the cold butter into tiny pieces, and mixed it in with my hands until it was pea size lumps. I popped that bowl in the freezer while I prepped my liquids- I added 1 tsp of vanilla to the liquids because I love vanilla, and then I added some chopped up belgian chocolate chunks, mixed the dry and wet together gently. I added a dash of vanilla to the egg wash and then sprinkled raw sugar on them and these turned out PERFECT! Soft and fluffy, with a sweet scone shell on top- soooo yummy, I was trying to recreate some chocolate chip scones I used to eat at UC Davis when I was a student, and these are better!!! I make them ALL THE TIME!

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JOYLISE

Cooking Level: Expert

Living In: Plumas Lake, California, USA

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Reviewed: Feb. 18, 2009

This was my first attempt making scones. I followed the recipe without any changes. The scones are yummy.

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jeri

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Reviewed: Feb. 16, 2009

I'm famously bad at making my Mum's scones, even though they work perfectly for her and my sister. For a while I made lemonade scones, and while they're good, they're just not.. well... real scones. This recipe is really easy and produced perfect tasting scones, even if they didn't look smooth and pretty like bought scones do. They also taste great the day after. I didn't use raisins in mine, I just made them plain and served them with butter, homemade strawberry jam, and whipped cream. I used greek yoghurt instead of sour cream because I didn't have any (and it was 7am). I took the advice of another reviewer and grated in the butter while it was frozen, which made it SO EASY. Thanks for the recipe!

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lemmewinks

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Reviewed: Feb. 7, 2009

First time scones maker. I tried many recipes but never scones. I went with my husband to a coffee shop and he ordered a scone with his coffee. It was delicious and that's why I searched for the recipe. The home made ones were much better and full of freshness. I made the dough a night before and I cut it and cooked the next morning. Thank you so much.

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A.mesbah

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Reviewed: Feb. 5, 2009

These scones were so tender, and had GREAT flavor as is. My girls loved them! I'll definitely make these again!

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mcarynm

Cooking Level: Intermediate

Home Town: University Place, Washington, USA

Living In: Kent, Washington, USA

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Reviewed: Feb. 4, 2009

I liked these very much. I put some strawberries,white chocolate chips and orange zest in them and added a little bit of orange glaze on top when I took them out. My kids loved them. YUM!

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roosters

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Reviewed: Jan. 26, 2009

I'm not usually a big fan of scones, but these were very, very good! My husband and son loved them as well. Just followed the recipe- didn't change a thing.

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jackie77

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

Great scones. Decreased baking powder from 4 to 3 tsp. Used vanilla sugar for regular white sugar. 1/3 cup dried cranberries, unsweetened in place of currants and added 1/4 tsp. orange zest. I used my food processor to blend dry ingredients. Cut frozen butter into small cubes and pulsed about 5 times in processor. Added milk and sour cream and pulsed 3-4 times. I mixed in the cranberries by hand as I pulled the dough out onto a floured board and then pinched off the dough to put onto baking sheet. Followed the rest of the directions as written.

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LIVING4HIM

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Reviewed: Jan. 16, 2009

I wasn't a scone fan, but had to make some for a special event. This recipe was a hit. I make scones on a regular basis now. Making a large batch? I mixed up a triple batch and scooped it into a pan lined with wax paper. After freezing it, I lifted the block out of the pan and cut them into standard size triangles. When I was ready to make them, I laid the triangles out on the baking sheet to thaw before baking.

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Kathi Corl Browne

Cooking Level: Intermediate

Home Town: Madisonville, Kentucky, USA

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Reviewed: Dec. 28, 2008

These are very nice indeed. I used craisins and orange zest and had compliments from everyone who tasted them.

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Loni W

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

While these tasted great, they came out completely flat and with the wrong consistency. I'm a good cook and certainly have no problem following a recipe, but these did NOT work well. I wish I had a suggestion for how to improve them, but I really haven't the slightest idea what went wrong.

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Tiffany

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Dec. 13, 2008

Best scones I've ever had anywhere. And it looks beautiful. I used dried cranberries instead of raisins because it was what I had on hand. It can out better than what I expected. The scones were moist and the texture was perfect. I'm definitely making more of these.

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Witchdoctor

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Reviewed: Dec. 2, 2008

My husband says these are a "five." They would be even better with some Devonshire cream. Mmmm.

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beka

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World's Best Scones! From Scotland to the Savoy to the U.S.

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