Reviewed: May 19, 2008

Delicious! I made this just as the recipe stated. Except I didn't have currants so I used frozen mixed berries! Let me tell you YUMMY! I took them to a coffee with my girlfriends and there wasn't a scone left. Even my British friends raved about them!

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KrazyKristi

Cooking Level: Intermediate

Home Town: Kenai, Alaska, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: May 13, 2008

Very nice. I added the zest of one lemon and the juice of half a lemon. Nice light snack, good with tea.

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BJoslin

Cooking Level: Intermediate

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Reviewed: May 9, 2008

im 7months pregnant and not very good at baking,but become obssessed with freshly baked foods. this recipe was so easy to follow, and turned out terrific. i added only 3 tsp baking soda after reading reviews.

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steph

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Reviewed: May 6, 2008

I had researched several scone recipes and tried this one. I used raisins and also added some cinnamon. They were wonderful! Pay attention to the tip to not over mix/kneed the dough. I also made a another batch using dried cherries and another with dried cranberries. I'll definately make these again.

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carriehep

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 21, 2008

Amazing!Amazing scones.The texture is superb. I love scones and this recipe hit the spot. My husb. chowed down 3 in one sitting. I read thru' the reviews and reduced the baking powd. to 3 tsp, added orange zest,frozen wild blueberries and some dried cherries. You really need to add fruit or other tasty things into the basic scone dough or the scone will be tasteless and "floury" (exactly like what some of the other reviewers had mentioned).thank you for sharing this recipe.

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slee

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Reviewed: Apr. 15, 2008

Awesome! The best I've tried. I reduced the b.p. to 3 tsp, added one ripe banana, a little fresh nutmeg, 1/4 tsp. each: vanilla and almond extract. Wow!!!

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Ginger

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008

This is the best scone recipe!!! I took the baking powder down to 3 tsp. I just like it better. These scones are the perfect delivery system for clotted cream and strawberry jam. Do not over mix!!

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nohm

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Reviewed: Mar. 24, 2008

I had never made scones before and my 10 yr old son wanted to try some. I took the not overmixing to heart and actually had some chunks of butter still in the mix. We're not big fans of raisens or currents so we added some thawed huckleberries, vanilla and cinnamin. Used salted butter (didn't have unsalted). WONDERFUL! I'll be keeping this one. Thanks

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Julia

Cooking Level: Intermediate

Home Town: Enterprise, Oregon, USA

Living In: Boise, Idaho, USA

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Reviewed: Mar. 20, 2008

I used craisins instead of currants and added 1 tsp. dried orange peel and 1/2 tsp. oragne extract. They were FANTASTIC! Best scones I ever had!

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Catie-Ann

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2008

This is an excellent scone recipe and fairly versatile. It worked great the first couple of times so on my third batch I used medium wholemeal flour instead of the all purpose flour. Then I drizzled a little honey into the dough (after it had been totally mixed) and worked that in. I bake for my friends all the time and these are definitely their favorite. Thanks!

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Hailey

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Reviewed: Mar. 12, 2008

came out great! i didn't have sour cream so i used heavy cream, like another reviewer, and they still came out so fluffy and gorgeous, crisp on the outside. skipped the dried fruit, as i like plain scones. made these for a "high tea" with homemade lemon curd, homemade raspberry jam, and homemade mock clotted cream yesterday - and i'm having a fantastic breakfast right now!

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cheeselover

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

Living In: Columbia, Maryland, USA

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Reviewed: Mar. 7, 2008

Light, sweet, delicious scones! I make this recipe a lot for breakfast. They are also pretty good after freezing, which I like to do because it cuts down on morning prep time. I freeze them on a pan, separated (so they don't stick together), then after about 1/2 hour I throw them all into a zip lock back. When I want to cook them, I take however many I want, pop them in the microwave for about 10 seconds to defrost, then bake as usual. Also the recipe is great if you replace the milk with orange juice, and add a little orange zest if you have an orange around. Once I also brushed them with a sugar and orange juice glaze and it was heavenly!

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SHEFFY4

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Reviewed: Mar. 5, 2008

This is a FANTASTIC recipe. I am a scone (it rhymes with "on") connoisseur. This recipe provides a delicate crumb most neccessary for a good scone. The only thing I do differently with my scones is I brush them with cream and sprinkle with Raw sugar prior to baking. You can vary your ingredients to come up with a wide variety of scones. I like to add white chocolate chips and dried cherries to mine.

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Bargello

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

Living In: Forsyth, Illinois, USA

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Reviewed: Mar. 4, 2008

Yes, you are all right. These are the best scones. They are crispy on the outside, and light and fluffy on the inside. I added dried cherries instead of raisins. Awesome.

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Liisa

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Reviewed: Feb. 25, 2008

This recipe is very good, I add a teaspoon of vanilla essence to the mix or a tablespoon of ginger for a different taste

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Sandi

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Reviewed: Feb. 22, 2008

Really wonderful scones. Used dried cranberries and 3 tsp baking powder. Tasted great with salted or unsalted butter. Made 10.

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ariella72

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Shippensburg, Pennsylvania, USA

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Reviewed: Feb. 20, 2008

I made these scones to accompany Macaroni and Cheese, a traditional pairing in my house. This is a good recipe - I used regular butter (no unsalted on hand), and patted all the dough into a large circle on a cutting board. I cut the large circle into 16 wedges, pulled each apart and put them on a greased cookie sheet. This worked well; next time, I will put parchment on the baking sheet, as the egg wash "ran" making the sheet a pain to clean. No worries, the scones were tender and a good flavour.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 20, 2008

I thought these were good. True, not too sweet but scones aren't. I put blueberries in mine and sprinkled with sugar. The dough was very sticky so you need to flour your hands well! Mine stayed soft the next day because I stored them in a ziplock bag. They weren't as good as the first day though! Just stop mixing as soon as the flour mixture is absorbed into the liquid and you'll be fine!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 14, 2008

This recipe is truly the best scone recipe I have ever tried. I actually stopped making it for a little while because the scones would be eaten before I could get the dishes cleaned up! These are wonderful served with clotted cream, like the recipe says, and a little of your favourite jam. Perfect for afternoon tea!

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Laura Delahunty

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Reviewed: Feb. 9, 2008

I made these raisin scones with the children I nanny for a tea party we had. They were fabulous! They were soft and delicious. The children and family loved them, even the dad who told me he doesn't normally like scones because they are too dry. They did get old fast which may just happen with scones, but by the next day, they were already not as nice.

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