Reviewed: Sep. 20, 2011

First time scone maker and I am sold. I followed the directions for a basic scone leaving out the raisins and using 2 cups unbleached white flour and 2 cups whole wheat flour. I also sprinkeled a little ground flax seed to feel healthy. Once the dough was mixed I divided in half and added 1 tsp vanilla extract and 1/2 cup mini chocolate chips to one half, 1 tsp almond extract and 1/2 cup craisins to the other. I rolled the dough out onto a floured cutting board and cut scones using leaf shaped cookie cutters, then baked. Delicious, everyone at work loved them. Will definately make this again!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Tprzyb

Reviewed: Sep. 19, 2011

I make this recipe frequently and sometimes substitute unflavored yogurt for the sour cream. I half the recipe and use 1 egg. Excellent soft, moist scone

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

kenaicooker

Reviewed: Sep. 14, 2011

I leave out the raisins and fold in frozen raspberries and white chocolate chips as my last step before putting it on a lightly floured surface. It's super messy, the batter sticks bad to my hands and kind of difficult (at least for me it is) to knead it and make it one mass and mush it down to cut into 12 pieces...but it ALWAYS turns out great! I usually have to bake them for 20 min but that is probably because they are thicker than they should be. It's just hard to get them to the right thickness/thinness. All in all, the best scone recipe ever!! It's my husband's favorite baked good of mine. :)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Alsie

Reviewed: Sep. 12, 2011

Delicious and not too difficult. I never made scones before and the first time making these they came out great.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

mrsdegand

Reviewed: Sep. 3, 2011

Excellent! I halved the recipe since it was for 2 of us! I beat the egg with 1/2 tsp vanilla and then poured half in the dry mix. I also slightly melted the butter. I thought the dough was a little sticky when I formed in a round but the end result was FANTASTIC! Perfectly moist and yummy! I used dried cranberries for 1/2 the dough and chocolate chips for the other half.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SWIMYFISH

Cooking Level: Intermediate

Home Town: Westlake Village, California, USA

Reviewed: Sep. 2, 2011

THE BEST SCONE RECIPE EVER!!! So delicious! The texture is amazing! I made mine with lemon zest and dried blueberries...yum yum! A coat of egg wash made them golden yellow! I can't wait to make another batch and experiment with an endless possibilities of flavor combinations.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Wendy

Reviewed: Aug. 28, 2011

LOVE THESE! So easy, and like others have said, you can split the dough and do two different kinds at once! My husband says he doesn't like scones, but these never last more than three days at our house. I like using cinnamon sugar with a little milk to dust on the tops instead of raisins, and I have added fresh cherries too. Very flexible recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Aurora

Reviewed: Aug. 27, 2011

To me, this is more like a tea cake than a scone which would have a bit more of a biscuit texture to it. I divided the dough in 2 & added cinnamon & vanilla to one portion. Reminds me of my grandmother's sugar cookies which were incredible. The other half got some lemon extract & zest & I patted a package of raw sugar into the top before baking. The possibilities are endless. Lemon & poppy seed, plain vanilla, chocolate chips, toffee chips or any other chip you have on hand, dried fruit, etc. Ended up with 12 wedges of each flavor & these are good sized treats at that. Thanks for sharing such a great recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ccofer

Cooking Level: Intermediate

Reviewed: Aug. 22, 2011

I used these to make shortcake for strawberry shortcake and they turned out amazing! I made them vegan for my family and was suprised at how well they hold together and weren't too cake-y. I used 1 cup of Vegenaise instead of sour cream, and 1/4 cup of apple sauce instead of the egg and followed the directions of the other reviews. Tasted great!

Was this review helpful? [ YES ]
4 users found this review helpful