I really like the scones from Tea and Sympathy so I was excited to try this recipe, but I ended up being totally disappointed. The scones looked just like the one in the picture but I didn't like the texture or the flavor.

Very easy & came out great! My mom is still raving about it.

I also didn't have Cream of Tarter on hand so used baking powder. Used my pastry blender to work in the butter (don't use margarine) and it worked just fine. Definitely a keeper.

I have been baking scones for many, many years, but finding this recipe was wonderful. Best scones I ever made. I did not have cream of tartar so I substituted one teaspoon of baking powder instead of the soda and cream of tartar. Super yummy.

These were great at Christmas. My new British son-in-law loved them with Devon cream and jam.

This was a good scones recipe for when you do not have sour cream or heavy cream in the house. I used 2 tsp of baking powder instead of the cream of tarter and baking soda and substituted butter for the margarine. Next time I'd try adding orange zest, cranberries, chocolate chips, or frozen blueberries.

This is makes a delicious and flaky scone! I stumbled upon this recipe while trying to find one for blueberry scones with no heavy cream. This recipe served as the perfect base for improvisation. I replaced 1/2 cup of the flour with whole wheat flour (fiber!), added an additional tablespoon of sugar, replaced the milk with almond milk (lactose intolerant) and added a heaping 1/2 cup of frozen blueberries. I had to double the baking time since I may have made my scones a little large, but the end result was delicious, flaky, slightly sweet blueberry scones! Add a bit of Earth Balance buttery spread on top and you've got breakfast.

This is a great version of the british scone. It is meant to be round and not triangular like a previous reviewer suggested. I agree that you could substitute baking powder for cream of tartar.

Made as written and I wouldn't change a thing! Will make again!

This recipe is exactly the same as one published by a cook at Buckingham Palace as the one used for the royal family. I grew up in England in the 1950s, and that's the one we always used. Nobody would have dreamed of using butter - it was still rationed at the time, but I do use it now. Although these scones seem bland and not very interesting to Americans, English people like them a lot, and they take very well to clotted cream and strawberry jam, for the traditional "cream tea" advertised in the windows of cottages in England. They don't heat up well, so it's good to make just enough for one tea-time. Have the butter very cold and cut it into tiny, tiny cubes (pea size or less) with two sharp knives. Pour in the liquid all at once - the exact quantity is a matter of experience with your kind of flour, it should be just enough to bind the dough together. You don't ever knead it: you sort of pat it together to encourage it to bind. Then you pat it out thickly on your lightly floured board and cut the scones out with a two inch circle cutter or small glass dipped in flour. Personally I bake them at 450 for about 10 minutes. I never had triangular scones in England. This must b e a Scottish or Irish habit or something! I was delighted to find thee old friends on allrecipes. Thank you very much.