Reviewed: Nov. 2, 2009

Decent. Far denser than expected and with a grainy texture. I left them out before cooking in their sliced circular state, so perhaps that is why? Either way, the flavor is really good - but I was not a fan of texture and density. Would try another recipe next time.

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Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: Oct. 23, 2009

They were good when they were warm but, they became dry and crumbly when they cooled. I will make them again. They are great warm with strawberry jam.

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Reviewer:

Julie R.

Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

Reviewed: Oct. 16, 2009

I found these to be a bit bland, but they would probably liven up if you added some brown sugar. I added 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves. If you added some more sugar, and some orange or lemon zest in addition to the spices, these would be great. They were also very easy to make.

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Reviewer:

utooley

Cooking Level: Beginning

Living In: Greenbelt, Maryland, USA

Reviewed: Oct. 10, 2009

They were great. A big hit with the family. I have made them 3 times.

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Reviewer:

mountainfarmer

Reviewed: Sep. 24, 2009

Delicious! They were really easy to make and taste really good. I added a little extra sugar and currents.

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Reviewer:

SKW

Reviewed: Jul. 23, 2009

The real beauty of these scones is how fast they are to make. A nice, flexible, every-day recipe.

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3 users found this review helpful

Reviewer:

iloveonions

Cooking Level: Intermediate

Reviewed: Jul. 5, 2009

I added to much milk and subbed honey for the sugar, so made these into drop scones! They are very tasty!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jul. 4, 2009

I love this recipe! My family had eaten it 5 days a week, for six weeks without getting tired of it! I did use these substitutes at times: wheat flour, choc. chips, criasins, raisins, butter flavored shortening (sub. for butter), and banana (sub. for eggs). I always doubled the recipe. This will always be a favorite, thank you so much for this recipe!

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Reviewer:

Hisdaughter

Cooking Level: Intermediate

Reviewed: Jun. 13, 2009

BLAH!!!! I did use cranraisins like others suggested instead. I have cranberry recipes that are much better for scones.My husband said to give it a 2, but I'd given it a 1.

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Reviewer:

PPK

Living In: Watertown, South Dakota, USA

Reviewed: May 19, 2009

Great recipe - I just used craisins and added about 1/4 c more for more flavor, snipping them in half to keep them current-sized. Easy trick: use 2 sticks of frozen butter and grate half of each into the dry ingredients before adding the wet stuff (the other half will melt in your hand). It cuts down on the amount of stuff you need to mix, thus less gluten.

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