Reviewed: May 21, 2012

Recipe perfectly scrumptious as written. I had to use dried cranberries and will soak them first next time, but the scones were yummy and GONE in minutes. 1/4 cup of the cranberry butter was enough for the half-batch I baked tonight. I used Splenda one-for-one in both recipes (butter and scones). Can't wait to make them again. Thanks for a wonderfully flavorful and EASY PEAZY recipe!

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RV Living

Reviewed: May 16, 2012

These sound delicious but I am confused...when do I add the ingredients that were in the fridge??...thanks

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Coralie

Reviewed: Apr. 22, 2012

My god these scones are good! The butter recipe is massive, so I halfed it and it was still plenty, it sure added a wonderful flavour to the scones, especially with the orange peel. My husband gobbled them all down and still talks about how good they were!

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lovergirl_980

Reviewed: Apr. 9, 2012

I made a few tweaks to make it my own. I like to add a Tablespoon of fresh grated orange zest, and instead of adding 3/4 cup milk, I did 1/2 cup milk, and 1/4 cup orange juice. I only added 2 Tb of baking powder, I used a recipe similar to this, and I remember being able to taste the baking powder in the finished result. To compensate, I did a little more baking soda (3/4 instead of 1/2). When kneading, I had to add extra flour, because it was a bit too sticky. I used dried cranberries, and it worked well as a substitute! I added a bit more cranberries, because that's what my family likes. Also, instead of making the butter, I drizzled a bit of melted butter when the scones came out of the oven, then sprinkled sugar over them. Overall, good recipe

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Meggers09

Reviewed: Feb. 9, 2012

made these for my family and I barely got to eat one!!....excellent!!

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jamaicanqwn

Reviewed: Jan. 31, 2012

I followed Julie62's review entirely (except for excluding the walnuts and leaving the cranberry's whole), and I must say they scones turned out AMAZING! My family (and myself included) all ranted about the scones. This recipe is definitely a keeper. :)

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Annie

Reviewed: Jan. 29, 2012

I love this scone recipe and have used it more than once. I skip the glaze all together and add some orange zest and a touch of orange juice to the dough to get orange flavor that way. Yum.

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WHIRLEDPEAS

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Lakewood, Colorado, USA

Reviewed: Jan. 5, 2012

I was so disappointed with these, but I'm pretty sure it was my fault. This was my first attempt to make scones. To start, the recipes calls for cranberries, but doesn't say to do anything other than leave them whole - so I chopped them. The dough wasn't really dough, it was more of a gooey substance that almost resembled something that could be edible at some point. I even tried adding more flour but to no avail. Talk about gooey sticky messy! There was no chance I could knead or roll it so I just glopped it on the baking sheet. They tasted ok, but I wasn't impressed. HOWEVER - the butter = AMAZING!!! I'll be making that again for toast or biscuits or *store-bought* scones, haha.

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mrsliz

Cooking Level: Intermediate

Reviewed: Jan. 5, 2012

I loved this recipe. They are just as fresh today as yesterday. I did use powdered buttermilk (3 T.) and 1/2 cup water, and 1/4th cup of orange juice. Instead of regular buttermilk. Also I used the zest of one orange in the batter. My kids/grandkids loved them and said "Make more"! Thanks for a great scone recipe!

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Jody

Reviewed: Dec. 29, 2011

I just wasted three sticks of butter because this recipe is really unclear. I except scones to take a lot of butter, but this needs to be rewritten more clearly to reflect that the first four ingredients are for the cranberry orange butter!!

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