Reviewed: Nov. 16, 2008

This are FABULOUS. I make them savory by adding herbs and garlic powder. Delicious! I've served them often for breakfast and never had one left over. They always turn out perfectly.

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Roxy

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Reviewed: Nov. 13, 2008

I am not usually a scone person since most are so dry but these were really good. I used yogurt since I did not have sour cream and added craisins. I will make these often .

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lynnemu

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Reviewed: Nov. 10, 2008

I have been looking for a recipe to simulate the cinnamon scones we get from a bakery. This one worked out perfectly. All I did was replace the raisins with cinnamon chips. Also the ones we get has an icing on them. I made a vanilla icing from this recipe and on half of them drizzled the icing on top.

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Amber

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Nov. 2, 2008

I chose this recipe because I just don't keep whipping cream (as is called for in most recipes) in the house. I was very pleased with how well these turned out, but I might cut back on the baking powder next time -- I felt like I could actually taste it a bit. I think the important thing to consider here is using this recipe as a base to build on. Personalize it to your taste (no currants, using gingerbread seasonings, adding a bit more sugar, whatever), but don't expect a whole lot of flavor as written. This is a classic, understated British scone -- not the hulking, iced variety you buy at Panera. I also have to say that I followed another reviewer's tip about freezing and grating the butter. Fantastic idea! I may never cut in butter again. Also, the suggestion to cook in a cast iron skillet (I buttered mine for good measure) was priceless.

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BURTRAM

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

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Reviewed: Oct. 22, 2008

I am not a good cook - and these are the BEST scones I have ever eaten - I feel like Delia Smith making these - they are AMAZING!!!!

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Anna K

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Reviewed: Oct. 21, 2008

Didn't last long. :)

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SANAID

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Reviewed: Oct. 15, 2008

These were AMAZING!! I've made scones from another recipe on this site, but these are the best. As others recommended, I put the flour mixture (after adding the butter) in the freezer for a few minutes so the butter could re-harden. I also found it to be very important to spoon the flour into the cup, and to sift it as the recipe says. You can't overmix them, or they will be crumbly. I added dried cherries and a little vanilla and almond extract. We LOVED them!! I've given the recipe away to others already. Thanks for this one!

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SYDNEY6

Cooking Level: Intermediate

Home Town: Grand Haven, Michigan, USA

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Reviewed: Oct. 15, 2008

This was a nice recipe, but I found them a bit dry. I hope they turn out perfect for you!

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spunky chef

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Oct. 11, 2008

This recipe is great! I made them this morning with dried cranberries and almonds and instead of sour cream I used raspberry yogurt. My family raved about them and asked for the recipe. Thanks for sharing!

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MissMerish

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

This recipe is amazing! I used 1/4 cup pumpkin instead of the sour cream and added 1 tsp cinnamon. The suggestion of grating frozen butter into the dry ingredients worked wonderfully. Just have two sticks ready to grate, because the first started to melt in my hand. Also, I didn't bother with the egg wash.

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quistz

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

This recipe was sensational! Among the top 10 best breakfasts I have eaten in my life. I served them as the recipe said with raisins, together with lemon curd, butter, strawberry marmelade, some cheese, orange juice and ceylon tea. Very, very good!! I don't know if it was suppose to be like that, but my scones had easy to fall apart. But if you were careful it was no problem, and they tasted was fantastic! I think I added a little more milk and flour than the recipe, that why mine easily fell apart.

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MarcEdge

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Reviewed: Oct. 4, 2008

These scones tasted great. I am debating on boiling the raisins next time so that they are a little more moist but as is, the recipe was wonderful.

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MBökel

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Eureka, Utah, USA

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Reviewed: Oct. 2, 2008

These taste absolutely delicious. I have subsituted Splenda for sugar when I was short and it worked great too. These remind me of my mom's old country scones. Awesome!!!!

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allie3

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Reviewed: Sep. 28, 2008

These were delicious! I added Jalepenos and Cheese instead of currants/raisins and they were amazing... very light and moist; they were a nice compliment to soup.

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Yvette C

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Reviewed: Sep. 26, 2008

Fantastic! I used my food processor to cut in the butter then transfered to a bowl before adding the liquid ingredients. I did substitute the milk for heavy cream and used blueberries instead of raisins. I made 8 scones and baked them for 13 minutes and they were very very tender and delicious. Be careful not to over bake.

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Lynnje

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Reviewed: Sep. 17, 2008

I was pressed for time when I made these, so I mixed up the dough and put it in the refrigerator while I went out. When I came home all I had to do was the egg glaze and pop them in the oven. They turned out great!! I've never had a scone turn out as light as these! I used black currants and mixed up a berry butter to put with them. Perfect.

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Lila

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Reviewed: Sep. 13, 2008

These scones are amazing! I add a little almond extract to mine. Can't say enough about them!

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Theodosia

Cooking Level: Beginning

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Reviewed: Sep. 8, 2008

Hello, i just baked these scones and they taste good. Only problem is that was my first time baking scones and i don't know if thats how the dough should be or it was just me, but it was sticky and hard to handle it, not as buns dough.So i just added little more flour. Now my only problem is that i probably don't exactly know how good scones should taste since i only ate scone one time last week and i loved that one:) I just happened to buy one last week and it was like u guys say that is not good :) It was more dense, heavy and crunchy, i totally loved it and i hoped to bake the same. Only this recipe gave me light and fluffy scone:) which is good as well but not what i wanted. I think maybe the scone i bought might have been done with small percentage of corn flour and lemon. If anyone who has more knowledge can help me , please write me if u know such recipe for a stronger scone.

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Roxanella

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Reviewed: Sep. 3, 2008

These are excellent scones. The frozen grated butter trick works great and makes this recipe easy to make! I've been experimenting with different additions. One of my favorite is dried cranberries and then drizzling and orange zest glaze after baking.

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