When made with buttermilk, they were fluffy but not sweet enough. When made with milk and vinegar, they were flat and bland.

Reviewed On: Sep. 16, 2012

I used this recipe as a basic format but made few changes. They turned out wonderfully delicious and (thanks to the brown sugar) very caramel-y. Changes: Almost 3/4 c brown sugar instead of honey, old fashioned oats, butter instead of margarine.

Reviewed On: May 12, 2011

These scones are good...but I am having a lot of trouble with the fact that people are giving them so many stars! They're plain and simple (no seasoning), which may be the English way but they don't have the amazing flaky texture that makes a great English scone great. I made these for brunch with friends and, by coincidence, our guests brought scones from a great, local, Cuban bakery. The scones from the bakery had all kinds of interesting flavors (they didn't have any labels, but I'm guessing light curry cranberry? and coconut with fruit) and were so delightfully flaky that I felt just a little disapointed about serving these homemade scones to my guests. They are yummy, go well with jam and whipped cream, and maybe they're easier than better scones. But nobody offered any major compliments.

Reviewed On: Jan. 3, 2011