Reviewed: May 19, 2013

No need to use food processor. Just use your hands to mix the ingredients. I didn't have any sour cream and so substitute it with yogurt and they tasted perfect. Also put chocolate chips instead of raisins.

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Rubes

Reviewed: May 5, 2013

I have a question, has any one tried to freeze this so that they can be made ahead. I love them and want to use for a church tea, but don't want to wait to the day of the effent. To many other things to do.

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Reviewer:

nightskymom

Reviewed: Apr. 30, 2013

Just made this. My first time making homemade scones. I will stop buying them now. I substituted lowfat plain yogurt for the sour cream (I did not have any sour cream) and did not add raisins. I added cinnamon. It has been great!!

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Reviewer:

gyspyrhain

Reviewed: Apr. 29, 2013

This recipe was lovely to eat and so simple to make! I made them for a Bridal shower and they were a HIT! These scones are more cakey than biscuity and they are perfect. I used a Kitchen Aid mixer instead of grating the butter but if I'd had more time, I would have followed that part of the recipe exactly. I made some other modifications too - instead of using a half C of sour cream, I used 1/4 C sour cream, 1/4 C vanilla Greek yogurt. For the fruits part of this, I also some of my own partially dehydrated raspberries instead of the suggested raisins or dried cranberries. I put the raspberries in at the very end and turned the dough over in the bowl only about three to four times to ensure that so that they wouldn't disintegrate completely but also so that I would get the full flavor of the raspberries. If you want a little more 'umph' in flavor, I would recommend using an extract like raspberry (in this case) or coconut (something I'd like to try in the near future.) I will absolutely keep this recipe and make these again soon. Thank you so much for sharing!!

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TJ's Christina

Cooking Level: Intermediate

Reviewed: Apr. 28, 2013

This is a great basic scone recipe, one you can be creative with. I didn't have enough sour cream so I substituted non-fat greek yogurt with blueberries and the flavor was outstanding!

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Reviewer:

jennifer

Reviewed: Apr. 28, 2013

After eating the best scone I've ever tasted at a superb breakfast restaurant in Clearwater, Fla (called Wildflower), I was on a mission to duplicate. That one was not at all dry or crumbly but tasted soft and somewhat moist while keeping a scone's true texture. This recipe is dangerously close. It's excellent. I didn't bother with grating the butter. Instead I melted it and stirred by hand into the dry ingredients. I didn't find it difficult at all to mix. Added the zest of one orange, a 1/2 tsp orange extract and 1/2 c dry cranberries when adding the sour cream mixture. Rather than fool with a floured surface and rolling all the dough (what a mess), I floured my hands and scooped a bit bigger than a golf ball amount of dough and pressed it flat and into a triangle in my palm. Used parchment and cooked exactly 15 minutes. So, so good! At Wildflower, I had a plain scone served with a dollop of raspberry jam on top and fresh whipped cream--I'll try that next! All sorts of varieties possible with this recipe. :-)

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Reviewer:

Megan

Cooking Level: Expert

Home Town: Somerville, New Jersey, USA

Living In: Johns Creek, Georgia, USA

Reviewed: Apr. 17, 2013

Awesome! I will try this again..

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ohsode

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Reviewed: Apr. 16, 2013

Lovely! I substituted dried strawberries (NOT freeze-dried), which I covered in hot water for ten minutes, then drained and chopped the berries. I made the dough itself exactly as directed. After baking the scones for fifteen minutes, I cooled them for five minutes, then covered them with a strawberry glaze, made by whisking together one cup of powdered sugar, one tablespoon of strawberry preserves, and enough milk to make a spreadable glaze. I almost forgot--I added 1/2 teaspoon of orange extract to the egg/cream mixture. Delicious!

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GracieBonica

Reviewed: Apr. 14, 2013

My daughter and I just did this recipe moments ago and it was great!! I don't have a food processor so what I did was to take the cold butter and cut it into tiny pieces which i mixed with my hands. The whole process was fun, from start to delicious finish. I highly recommend the orange cranberry variation!!

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graciever

Reviewed: Apr. 14, 2013

Love this recipe! Have tried several variations and just cannot go wrong with ths simple recipe. We substitute the sour cream with Plain Greek Yogurt, so adds more protein to our morning. When you family asks for these every week you know they are good. They do turn out moist unlike other scone recipes. Trade: Greek Yogurt vs. Sour Cream More Baking Soda vs. Baking Powder (more cookie like) Essential Oil vs. squeezed juice Dried orange vs. fresh (I soak the dried orange in the egg and yogurt mixture to re-hydrate)

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