Reviewed: Jan. 28, 2009

I am going to try this recipe. I was going to pass over it, but then saw the five star rating by a previous viewer. Using Sprite or Sprite makes since. I am looking forward to trying the recipe. Thanks.

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4 users found this review helpful

Reviewer:

JOANMS

Reviewed: Mar. 28, 2009

I actually quite liked these scones. I followed the recipe to the letter. The dough was quite soft and sticky, but using the extra flour for dusting solved the problem. The final scones were large, suitably fluffy and delicious served hot with strawberries and fresh cream. They were not very sweet at all - the sugar in the lemonade was just enough for them to not taste savoury... But that is the way British scones are meant to taste. A lot of the flavour is meant to come from the filling you add, rather than the actual scone being sweet. I will definitely make this recipe again.

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16 users found this review helpful

Reviewer:

Snip

Reviewed: Nov. 1, 2008

Having lived overseas, I noticed something that might trip up most Americans with this recipe; 'lemonade' is known as Sprite or 7up in the states (or anything similar). The carbon dioxide helps the scones to raise.

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233 users found this review helpful

Reviewer:

tcornaga

Reviewed: Aug. 4, 2009

yep these are great...I think any American may not get the whole scone thing...it's meant to be the equivalent of a biscuit but whats for sale labelled scone in the states is like a little muffin usually....easy and great with jam and cream.

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10 users found this review helpful

Reviewer:

littleone101

Cooking Level: Intermediate

Living In: Perth, Western Australia, Australia

Reviewed: Nov. 26, 2010

This recipe should read 3 C SELF RAISING FLOUR. If you use this and have some flour to add if the recipe is too sticky. Then it is quick and works. light fluffy. All the flops are because there was no baking powder in the recipe. Trust me I use the recipe with self raising and get asked for the recipe all the time.

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11 users found this review helpful

Reviewer:

Norwich02

Reviewed: Sep. 9, 2012

Using self raising flour was awesome. I am a disaster in the kitchen, always messing things up, even with the simplest of instructions, but this was so cool to make. It turned out great and my husband asked me to make it again and again! I have one for my menu. Thanks Ceara ??

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0 users found this review helpful

Reviewer:

kitchndisaster

Reviewed: Jun. 9, 2010

I have made these scones several times , the only thing I did was used soda water rather then lemonade as personally I found it very sweet. If you like sweet then you will get plenty from the cream and jam you put on them

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5 users found this review helpful

Reviewer:

afemisme

Living In: Gippsland, Victoria, Australia

Reviewed: Jan. 31, 2009

This recipe is a flop! The dough was too slack- I had to add an additional cup of flour to make it the right consistency. It needed sugar in the recipe as well. I made these to take to a brunch...and had to leave them at home, they were so bad.

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5 users found this review helpful

Reviewer:

ljfenton

Reviewed: Mar. 29, 2009

Ugh! These didn't cook properly in the middle, were too flat and burned on the top !

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4 users found this review helpful

Reviewer:

BlondeMamba

Cooking Level: Beginning

Reviewed: Oct. 14, 2010

I'm not surprised that people had problems with this recipe. I'm an Aussie, and I can tell you that you need 4 cups of Self Raising flour to 1 cup each of cream and lemonade. A pinch of salt helps bring out the flavour, also make the scones smaller so they cook through properly. Then the recipe will earn more stars.

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14 users found this review helpful