Recipe by USA WEEKEND columnist Pam Anderson
"Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats."
Watch video tips and tricks
unsalted butter, frozen
raisins (or dried currants)
I wouldn't recommend them if you do not have a food processor since making them as here described seems to be a lot of work. But with a food processor just mix dry ingredients and frozen butter (cut in pieces) in processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add raisins or any other fruits or chips you like, just pulse it a couple of times to mix, take the batter out, pat it flat and cut your scones. The batter needs to be well mixed but do not try to get it smooth – scones are supposed to look crumbly. Easy but so delicious! I omitted the raisins and added butter scotch chips instead - they were a hit. But I'm sure I will try a lot of different add-ons in the future. Great recipe!
I found these to be tasty but more of a cakey cookie than a scone. I prefer my scones more like biscuits, less cakey.
I mixed these up using my food processor and the results were fantastic... and so easy..
put flour and dry ingredients in first... spin the butter around til it flakes... then add the sour cream, eggs and dried fruit..til it forms a ball... then proceed with the recipe as written. I tried both apricots and cranberries... and the results were fantastic... So easy... and much easier than grating the butter.. and the handmixing... (I broke my right arm on November 3rd.. so handmixing anything is out for awhile.. makes holiday cooking inconvenient)... These could get to be addictive!!
What a wonderful scone recipe. These turned out just slightly moist and not dried-out like other recipes I have tried. The addition of the orange zest and cranberries gave them a delicious, subtle sweet flavor. Like another reviewer suggested, I made these in the food processor so the dough came together very well, very quickly. But sticky is an understatement! Be sure you generously flour your work surface, hands, and knife when shaping and cutting these scones. This is the best scone recipe I've tried and it's a definite make-again and again!
Update 11/12/07: I have made these scones no less than two dozen times and they are consistently a big hit with everyone, adults and children alike. I will never consider another recipe for scones, this one is the absolute best.
Great recipe! I used salted cold butter from the fridge and just cut it into the dough. My first batch was made with grated cheddar, second batch with fresh strawberries and my third batch with ham, cheese and green onions (sprinkled cheddar on top) all in 3 days! They went right away and they looked so pretty! This recipe is great as a base - add whatever you want for the flavour of the day!
I made these tonight for my family and they loved them!!! The alterations I made was to used only ONE and a HALF cups of whole wheat flour and 1/4 cup flax seed ground up and 1/4 cup wheat germ. This makes it super nutritious and adds a lot of fiber. My kids said they were the best scones they had ever had!!!
Excellent basic scone recipe. It allowed for substitutions nicely. I used half white and half whole grain flours to up the nutritional value (1/2 cup oat flour and 1/2 cup whole wheat pastry four plus 2 TBSP ground flax seed.) I divided the dough in half and put chocolate chips in one half (alas, I hate currants and raisins!)and unsweetened finely shredded coconut & chocolate chips in the other half. Mmm, yummy, and halfway healthy too. Some other suggested "additions" are: craisins and white chips, lemon zest and orange flavored craisins, hazelnuts and toffee chunks, walnuts and chopped dried apricots, coarsely chopped candied ginger and cinnamon, pecans and Kraftmaid caramels cut into fourths... use your imagination and create scones to die for!
These are the best scones I have ever eaten! I'm a top notch baker but even thought this recipe is easy, it doesn't skip on the flavor. The first time I made these, I did dried crannberry with orange zest. The second time, I did fresh blueberries with walnuts. I liked the cranberry recipe best. Bust my husband and daughter liked the blueberry. I made a frosting for the left overs. It had confectioners sugar, almond extract and orange juice. I dunked the scones in when they were completely cooled. And they were excellent with coffee the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 140
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These easy scones make breakfast or afternoon teas something special.
See how to make top-rated and time-tested scones.
Make classic Scottish scones from scratch. It's simple!