Reviewed: May 5, 2010

Nice flavor...had to add extra flour because the dough was very sticky. I ended up dropping them by large spoonfuls onto a cookie sheet because the dough was much too wet to roll or form into circles.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Mar. 4, 2010

I have not had much experience with scones but, we loved these, they were melt in your mouth yummy not dry at all.

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Reviewer:

Jessica

Cooking Level: Intermediate

Reviewed: Feb. 26, 2010

Absolutely delicious. I was affraid the circles were to liquidy but the final result turned out perfect. I used lemon zest instead of orange zest.

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Reviewer:

Bakerbaker

Reviewed: Feb. 3, 2010

I am one of the worse cooks/bakers out there. I made this recipe because I love scones. Next time, I will not add the nutmeg as it was too spicy for me. Otherwise, I added a little more cinnamon and wow! What a hit. I took the batter out of the mixer and placed on a floured counter - pat it down to about 1in. Took a round biscuit cutter and made these to look like a restaurant. The flavor was perfect - great with coffee!

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MichelleShops

Reviewed: Feb. 1, 2010

I've never had sconed before, so I didn't really know what to expect, but I think they turned out well. The orange zest is really important, and I topped with 'Simple Orange Glaze' from this site, which gave them the extra sweetness I was looking for.

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Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

Reviewed: Jan. 19, 2010

VERY GOOD as the recipe is. I made two circles over a baking sheet, mark the sections with a knife and put them in the oven. At 3/4 baking time cut wedges all the way through and brushed tops with 2 tablespoons of the cream/egg mix. I happen to have some bittersweet ganache leftover, took scones out of the oven and just for fun drizzle half with the chocolate... My family and I found that this little addition improves and enhance the flavors to make them EXCELLENT!!!

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Reviewer:

What a Cake

Cooking Level: Expert

Living In: Pearland, Texas, USA

Reviewed: Dec. 17, 2009

Very good, light scones. I substituted half o fthe white flour for wheat, and used 3/4 c. heavy cream, plus a little whole milk since it was too dry with the cream, and sprinkled some sugar on top before baking. I prefer fresh cranberries in bread and dried in scones for the sweetness, so I will likely go back to my old recipe, but this one's in the file.

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Christine

Cooking Level: Expert

Reviewed: Dec. 15, 2009

These were such a delicious treat. We threw in craisins because I didn't have enough cranberries and they were just as yummy, a bit sweeter. I used a basic sugar glaze recipe and did some zigzags to make them look pretty and a bit sweeter, cause I have a sweet tooth. Everyone loved them, and they looked expensive like they came right out of Starbucks.

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Reviewer:

joeykinnz

Reviewed: Dec. 7, 2009

Serve these bad boys warm with some lemon curd spread on top and their pretty good. Would give it 5 stars, but we aren't real big scone fans and jsut made them for dad and company.

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Reviewer:

Devin

Cooking Level: Expert

Living In: Fredericksburg, Virginia, USA

Reviewed: Dec. 3, 2009

These scones are DELICIOUS. I may have changed the recipe enough that I can't give an honest rating/review, but I still highly recommend it. I used cinnamon instead of nutmeg, dried cranberries instead of fresh, and I omitted the nuts. I didn't have an orange or half-and-half on hand, and ended up using orange yogurt and a splash of milk (until the texture was dough-like) in place of them. I also baked them as drop scones rather than fighting the dough into shape. My husband and I both love them and will likely be making another batch soon!

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