Reviewed: May 10, 2012

Fantastic scones. Great texture. The only thing that makes them better is to leave out the egg and use it as a wash on the tops of the scones before baking. Beat egg and brush the tops of the scones. Sprinkle with sugar before baking. This helps them to brown nicely. Make sure the butter is cold and don't over mix. The chunks of butter make the scones tender. I also use parchment paper instead of greasing the cookie sheet. I prefer a half and half mixture of sour cream and buttermilk, but all sour cream is still very good.

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3 users found this review helpful

Reviewer:

tbearmom03

Cooking Level: Expert

Home Town: Tempe, Arizona, USA

Living In: Phoenix, Arizona, USA

Reviewed: May 9, 2012

Best Scone recipe ever! I make these all the time. Great with Mini chocolate chips! Great with Craisins! I sprinkle with Sparkling Sugar for a fancy look. I cut up the cold butter into little cubes before I cut it into the flour. These are super easy with an excellent result.

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Reviewer:

LAURIESUE

Reviewed: May 7, 2012

It's just ok

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Reviewer:

Joy

Reviewed: May 4, 2012

Excellent... was a big hit. Perfect with coffee. Made exactly as directed. Would not change a thing.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: May 2, 2012

It was a bit soft the mixture, but my son and husband really loved them, best yet.

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Reviewer:

margaret

Reviewed: May 1, 2012

Very good recipe! My sister loves Starbucks scones and feels these are much better. Thank you, Grandma Johnson!

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Reviewer:

SusanWhite

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: May 1, 2012

My first attempt at making scones and they turned out great. I substituted dried cherries for the raisins and had to bake them 17 minutes to get them golden. Wonderful!

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Reviewer:

Lola

Cooking Level: Intermediate

Home Town: Traverse City, Michigan, USA

Reviewed: Apr. 30, 2012

Spectacular! I made them with cranberry-orange and homemade cinnamon chips. They come out light and fluffy. The sour cream and baking soda adds a nice fluffyness.

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Reviewer:

jbone

Reviewed: Apr. 28, 2012

mine was so dry and crumbly...what did i do wrong?i had to add a lil water cause it would not form at all....its in oven baking..wish me luck lol

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Reviewer:

ella

Reviewed: Apr. 27, 2012

I was told "those were the best scones you have ever made!!!" I did make a few recipe changes and they still turned out amazing. 1.) I used Greek yogurt in place of sour cream and it tasted fine. 2.) I used King Arthur unbleached white whole wheat flour which has all the nutrition of WW flour but a milder flavor. But it does have a disticnt wheat flavor.

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