Reviewed: Feb. 3, 2008

I followed this recipe cutting the bp to 3 tsp. as everyone advised. I added a cup of frozen blueberries. This recipe tasted like my favorite scones bought in an L.A. bakery that is now closed. These were very simple to make and all comments helped. I am eager to try blackberries and rasberries too!

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Karen Buhnerkempe

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Reviewed: Jan. 25, 2008

I only changed the currants to 2 tbls. fresh rosemary. This turned out perfect. Hubby thought this was the best and put it in the keeper file.

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SouthernAloha

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

Absolutely fabulous. My mother-in-laws' scones have moved to second place. Finally something I do better. :-)

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crichardsphoto

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Reviewed: Jan. 10, 2008

I've made these the last two Christmas mornings. Searched everywhere for Devon cream (found it at World Market) and served it with raspberry jam. As good as the scones I first tasted at the tea room outside Windsor Palace.

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KATHEE

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Reviewed: Jan. 8, 2008

I used 1 cup of white flour and 3/4 cup of whole wheat flour. I also replaced the dried fruit with freshly chopped apple, tossed with lemon juice and cinnamon sugar. Plus, I always add a little vanilla to the milk and sour cream mixture~ just for extra flavor. Also sprinkled turbinado sugar + cinnamon on scone tops. Not bad, I'll try other flavors next time too.

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mayura

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

These scones are very tasty and light and fluffy. I would have liked them to be a tad bit flakier. I used the 3 tsp of BP as suggested, used heavy cream instead of sour cream, I also added fresh cranberries,orange rind and a tbsp of orange juice. They were really delicious. I highly recommend brushing the tops with the egg mixture and a bit of sugar sprinkled on top, it just adds that extra touch. I didn't do it on the first batch but did on the 2nd and have to say it makes them much better!

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lizzy

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Reviewed: Nov. 12, 2007

I soaked my raisins in rum for a couple of hours which resulted in a hint of rummy flavour. I also tossed in a handful of toasted almond slivers. Otherwise, I followed the recipe but after I portioned the scones out on the sheet, I covered in plastic and froze. The next morning, I baked them for 40 minutes and they turned out just great.

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AMSHKA

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Reviewed: Nov. 6, 2007

Yum Yum Yum. I am not a terribly experienced baker and my scones turned out great. I took the advice of others and reduced the baking powder to 3 tsp. I also switched out cream cheese for the sour cream because I didn't have any. I added dried crannberries instead of currants and they are delicious. I will make these again and again and try all sorts of varieties. Careful.. these could become addictive.

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cancan

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Reviewed: Nov. 5, 2007

Very good scone. I added a little old lemon zest to give it a subtle hint of lemon. Sticky to work with, but it gets the job done.

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nikao4jc

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Oct. 17, 2007

Not the best scones I've ever had...

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Loulou

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Reviewed: Aug. 23, 2007

This recipe is exactly what I've been waiting for!! I used to have afternoon tea in Albuquerque where they served the BEST scones. I could never find them or the recipe anywhere else until I found this one. I hate tough heavy scones that could pass as bricks (Starbucks) These are light, airy, and delicate with a touch of sweetness. I left out the fruit, reduced the baking soda to 3 tsps, used evaporated milk instead of regular milk and brushed the egg wash on top before sprinkling sparkling sugar on top. I left a few without the sugar to see how sweet the dough was and they were perfect! I am catering and afternoon tea with my church and I can't wait to serve these to them! Thanks!

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Phylicia

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Alpine, California, USA

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Reviewed: Aug. 5, 2007

these were great! I reduced the baking powder as suggested & used buttermilk & plain yogurt instead of plain milk & sour cream. I used frozen blueberries instead, (make sure to take these out just b4 using, as they turn the dough blue & squish if they start to thaw too much!) they added a nice flavor to the scone. I also brushed the tops w/ just milk & lightly sprinkled cinnamon & sugar on them. I had to bake them a little longer, may have made them a bit big, abt 20min b4 they got a nice golden brown. Tasted great w/ butter or honey on them. My 17yo daughter & her friends loved them!

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LIANA

Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

Living In: Olympia, Washington, USA

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Reviewed: Jun. 30, 2007

All I can say is wow! These scones were out of this world. The texture was a perfect combination of light & fluffy and dense(is that even possible?). I took some of the other suggestions and cut the baking powder to 3 tsp. I cut the egg wash and made a simple glaze using powdered sugar, butter, milk and a splash of lime juice.

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picadillyy

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Reviewed: May 27, 2007

I just finished making these scones and they are the BEST scones I have ever made. The texture is just like the scones I buy from my local trendy bakery. I am already thinking of different ways to make them - adding blueberries or cranberries instead of raisins, or adding lemon or orange zest, etc. I drizzled a glaze on mine, but they really don't need it. My mother loved to make scones, and I wish she was alive to taste these. She would surely love them.

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Michele

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Reviewed: May 18, 2007

These were not as good as I had expected. These were ok, but the other recipe I made was so much better! This one just didn't have as much flavor, was impossible to roll and the texture wasn't quite right.

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KrisKoe

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Hayden, Idaho, USA

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Reviewed: May 1, 2007

This really was a good recipe. I cut the baking powder down, but overall, a great one.

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Amanda

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 30, 2007

I have been making bread by hand for years and years, but this was my first time at scones. I was honestly disappointed. The taste was funny; I don't know if that's b/c of the fresh blended cranberries or not. I'll keep looking.

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3girls2parents1chef

Cooking Level: Expert

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Reviewed: Apr. 27, 2007

These were very good. I did use vanilla yogurt instead sour cream since I didn't have any sour cream. Turned out great. I also used cinnamon chips (like chicolate chips but cinnamon) and they turned out great! I did notice a metalicy after taste. I might reduce the Baking powder next time. Thanks!

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BRODBECK314

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Reviewed: Apr. 5, 2007

These were the first scones I've ever made and they turned out perfect!!, They were light and crumbly and we ate them with butter or cream and strawberry jam. Scones are usually accompanied by a spread, that's the reason their flavor does not overpower but it's meant to complement. I used a fruit medley instead of currants and Creme Fraiche instead of sour cream. Because they're so quick to make I can see myself using this recipe over and over...Thanks!

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Evie

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Reviewed: Mar. 5, 2007

These come out delicious. I did add a wee bit more sugar because the kids like 'em sweet and used salted butter because that's what I had in the frig. I've made them with white flower and ran out of sour cream so I used a generous 1/4 cu of of Philly Cream Cheese and one time a friend, visiting, even added one mashed banana. Delish! They had a cheesy crust. I've also made them with the Philly cheese and 1/2 cu half&half instead of milk. Yum. This recipe makes 4 big scones or 6 mixed sizes. The first I made it I over blended. The next time I kneaded by hand and let the butter make a crumb-like texture with the flour. I've also made them with 1 cup each of white and red wheat I ground myself and they come out the consistency of cookies. A bit hard but greeeeaaat tasting and healthy. Can't seem to go wrong with this one. Everytime I've made them they've come out great. This recipe makes a great basic recipe to which you can add other ingredients. I believe cooking time depends on the oven. When using white flower and cream cheese I've had to extend the cooking time to 18-20 minutes.

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