recipe reviews for:

World's Best Scones! From Scotland to the Savoy to the U.S.

“My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!”

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Reviewed: Feb. 19, 2011

I am English (now live in Canada) and have eaten a fair amount of scones in my time from varying establishments throughout the UK, the best IMO being from Cornwall, served at high tea. These don't really resemble a traditional British scone, but they were very nice indeed. My Canadian husband loved them - he called them tea biscuits. They were not what I'd describe as a biscuit as they were soft and fluffy - a biscuit is crunchy! I am not sure that the recipe called for enough butter and I would use a further 2 tablespoons and next time I would also use salted and not unsalted butter, however I will certainly be saving this recipe and using again - thanks for sharing.

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Karen1203

Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

Reviewed: Feb. 13, 2011

These were ok, but the texture wasn't what I had expected. They turned out too light and fluffy - like a biscuit. I was hoping for something more a little more dense.

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mamafox

Reviewed: Feb. 6, 2011

I made mine with frozen raspberries and when they came out of the oven I drizzled them with icicng sugar glaze, delicious!! And gone in a day! This time I am trying an apple cinnamon version with a brown sugar crumble on top!!Excellent recipie even for a beginner baker like me!

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fatgirlagain

Reviewed: Jan. 30, 2011

Perfect scones with an ingenious savory sweet twist: Reduced baking powder to 3 tsp and reduced sugar to ~1/5 cup. Added 1/2 tbsp. caraway seeds and 1 tsp. fresh ground cardamom seeds to dry mix. Made with extra large raisins (which is why could reduce the sugar because they add their own sweetness). Skipped egg wash. Everyone went bonkers for these! Try them out! You can decrease caraway and cardamom for a subtler flavour or go hog wild and ramp it up and even add some other savory spices. Thinking of adding a dash of fresh shaved mace next time. Thanks for the wonderful recipe to play with! ~Fiona

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fiona_dasein

Reviewed: Jan. 29, 2011

Just made these this morning for breakfast! Very fluffy and yummy with just right amount of flavors. I also reduced the baking powder to 1 tablespoon (3 teaspoons) and it was just right. Will make them again.

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myboysmom

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

Reviewed: Jan. 23, 2011

Most excellent scones ever tasted!

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jenbrown

Reviewed: Jan. 23, 2011

I was really disappointed with these. I followed the recipe very carefully and wound up with something like a metalic flavored, fluffy cookie just slightly reminiscent of a scone.

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lotus

Cooking Level: Intermediate

Home Town: Rocky Point, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: Jan. 21, 2011

Best scones ever. I used buttermilk since I had it and it worked great. Added orange zest, dried cranberries and mini chocolate chips. I also sprinkled sugar on egg wash. I have already made them twice since yesterdy!! Yummy

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nneher

Reviewed: Jan. 20, 2011

I was trying to come up with something last minute with what I had on hand to take to a brunch. I substituted the 1/4 c. sour cream with peach yogurt since I didn't have any sour cream. I used 3 tsp b.p. per a previous review and used raisins, golden raisins and cranberries. I also formed the dough into one large round loaf and scored it with a knife before baking for about 25 minutes. I also only washed it with milk since I was out of eggs. It was beautiful and delicious! This is a definate keeper and will be made often here!

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WhatchaGotCookin

Reviewed: Jan. 18, 2011

Very light and tender scones. I've been looking for a good basic scone recipe to play around with in terms of flavors, and this is the one I'll be using from now on. I used chopped dried cherries instead of the currents and they were delicious. I also used my large Pampered Chef scoop to portion them and just flattened them with my hand right on the baking sheet. They made 12 that way. I took them to the office and they were a hit. I've brought in scones made from other recipes and the first comment I got this morning was "these are the best you've made." I have to agree.

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