Reviewed: Apr. 12, 2013

This was excellent. The texture is just perfect-not too flakey, not too cakey, but just right. In proper All Recipes fashion, I did make a few changes based on availability of ingredients. I used blackberries instead of huckleberries because we don't have huckleberries in Arizona. I hand cut the berries in half so they wouldn't be too big for the scone. Other reviews also said that they could be kind of tart, so I used 4.5 TBS of sugar instead of 3 TBS because my berries weren't particularly sweet. I didn't have half and half, so I used whole milk. And I haven't decided if I'm going to glaze them or not-I think they're perfectly yummy even without the glaze. It really makes exactly 12 nice sized scones-more if you make minis. But these will fly off the plate, so you better start by doubling, rather than having to go back and make more like I am doing.

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Reviewer:

MISSJEN

Cooking Level: Expert

Home Town: Newbury Park, California, USA

Living In: Mesa, Arizona, USA

Reviewed: Oct. 14, 2012

My 12 year old son was in the mood to make breakfast this morning. He decided to make these scones, and they were very good. The only reason I didn't rate it five stars is that the dough was really sticky and difficult to work with. They are not very sweet, I would prefer them to be a tiny bit sweeter, but they were really good. We will make them again soon.

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Reviewer:

Gretch

Reviewed: May 24, 2012

It's the lemon that attracted me to this recipe but I had to sub in blueberries as no huckleberries are available--they were still very yummy.

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Reviewed: May 8, 2012

Very good! I doubled the lemon juice and used dried blueberries. They turned out light and delish!

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Reviewer:

aeangel

Reviewed: Mar. 15, 2012

YUM! The only change I made was using raspberries instead of the huckleberries. These are so light and not overly sweet. I make scones often and these are now on top of my list!!

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Reviewer:

hgrnquilts

Reviewed: May 22, 2011

I've been a baker of scones for almost 20 years and this recipe is absolutely a keeper. Those who worry about the "too wet" dough should add only the amount of liquid (eggs/cream/zest) that is needed to make the dough easy to handle. But if you pat it out on a floured surface, that shouldn't be a huge problem for most cooks.

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Reviewer:

hutchlm

Reviewed: Mar. 27, 2011

simple and very tasty!

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4 users found this review helpful

Reviewer:

1gymnasr

Reviewed: Jun. 18, 2010

This is a great spring or summer-time treat. I used blueberries instead of huckleberries. The only comment I have to make is that these were very tart/lemony - make sure to measure exactly or use a little bit less than the recipe calls for.

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Reviewer:

alison.allen

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

Reviewed: May 11, 2010

These scones were very good. I followed the recipe all except for the huckleberries. I substituted it with dried mango. Very tasty!

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Reviewer:

Loretta

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Cary, North Carolina, USA

Reviewed: Apr. 9, 2010

I am no scone connoisseur...but these were easy and DELICIOUS! I followed the recipe to a T...with only one exception. I had no huckleberries, so used thawed (purchased frozen) blueberries. I served these at Easter brunch and EVERYONE (boys and girls from 5 to 85) loved them and several asked for the recipe. Even my father-in-law, who usually thinks scones are too dry, loved these. I'm already planning to make them again next weekend :)

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