I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam.
I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam.
Delicious. I rolled the dough into a 6 inch log, and rolled it in about 1 tbsp white sugar. I then cut it into slices and set them on a baking sheets. I didn't brush them with the yolk... It was delicious. I froze the leftovers, and reheated them in the microwave for about 30 sec. They were still great. Thanks! UPDATE: Do NOT forget to let them stand 15 mn. I forgot the second time I made them, and they turned out pretty bad.Read More
These scones just didn't do it for me. I added blueberries and sprinkled the tops with sugar, but they just weren't sweet enough for my tastes. I might also add that they were not the dense and flaky texture I look for in a scone, but were soft and fluffy like muffin tops. I would consider using these with ham and cheese for a savory brunch item, but never again with fruit. Probably just never again.Read More
Delicious. I rolled the dough into a 6 inch log, and rolled it in about 1 tbsp white sugar. I then cut it into slices and set them on a baking sheets. I didn't brush them with the yolk... It was delicious. I froze the leftovers, and reheated them in the microwave for about 30 sec. They were still great. Thanks! UPDATE: Do NOT forget to let them stand 15 mn. I forgot the second time I made them, and they turned out pretty bad.
These scones were great! I used two cups of flour, added dried cranberries (no curants on hand), patted into a circle, cut into 8 wedges, brushed with honey instead of egg, and baked in a circle with a little space in between on parchment. They rose beautifully, baked to a golden brown, were light and fluffy, and tasted very good. These were fast and easy and I will make them again. Thanks for the recipe!
These scones turned out fantastic! Moist & fluffy. I only had salted butter in but they still turned out great. The dough was a bit moist so I didn't bother rolling out the dough. Instead, I just divided the dough into eight pieces and pressed them into circles. I also didn't bother brushing the tops of the scones with the egg yolk. To me, that just didn't seem necessary. I will defnintely make these again!!
Wonderful scone recipe - I froze the butter and then grated it into the dry ingredients. I also added a tsp. of vanilla and an additional Tbsp. of sugar, as I love a sweet scone. I used half and half instead of milk and after the egg wash topped them off with turbinado sugar for that extra added crunch. These are delicious with currants or raisins and a wonderful base for add-in's like dried cranberries and orange zest or mini chocolate chips. Delicious, light and moist - perfect with a cup of tea!
these were really good and not too sweet. I doubled it and made twelve nice sized scones. I also added blueberries to half of them and made an icing sugar glaze ( I flavored it with almond but might also try lemon or maple). Note: when I doubled this recipe I did not need to double the milk and did not double the baking powder. Worked great!!!
Killer recipe. I substitute buttermilk for milk and everyone (including my two year old) loves them. Sometimes I skip the egg wash because I bake these at my bed and breakfast and they are still a hit. Thanks!
Excellent recipe!! I have made this over and over again. Easily made with everyday items. I have made them with frozen blueberries, lemon and poppyseeds and even with Splenda. They come out perfect everytime. Don't waste time rolling them out, just pat into a thick circle and cut into 8 wedges. Top with sugar, bake and enjoy!
I love this recipe! I've made it again and again. These scones are the real deal, not muffins in disguise. The flavor and texture are just right. To make it slightly easier, I just pat the dough into a large circle and divide it into eight triangles. Then I sprinkle with sugar rather than doing the egg wash.
I added a little less sugar, 4 Tbsp instead of 5. And with no milk on hand, I used non fat yogurt diluted with a touch of water. And yes the waiting time is essential. Wonderful texture. I've tried tons of scone recipes and this is by far my favourite.
I just made these. First recipe I tried, but these scones taste better than any I have ever bought in a bakery or street fair. Very light and airy. I used zante currants, which is produced by the same brand as Sunmaid raisins. Also, 400 degrees is too hot in my oven.
I had never made scones before, and these turned out very well. Very quick, easy to make, and everyone enjoyed them. I used raisins and half and half (out of milk again). The dough was easily shaped into a 3/4 inch thick circle, then I cut the circle into eighths. I brushed each wedge with half and half, which gave them a nice finish. I'll make these again for sure. Thanks, Bianca.
These scones just didn't do it for me. I added blueberries and sprinkled the tops with sugar, but they just weren't sweet enough for my tastes. I might also add that they were not the dense and flaky texture I look for in a scone, but were soft and fluffy like muffin tops. I would consider using these with ham and cheese for a savory brunch item, but never again with fruit. Probably just never again.
Great scones, light, fluffy easy to make. I did sub a few things; used low fat milk, Stevia and omitted the egg wash. Best scones I ever made and I'm from UK
If you have one ounce of British Isles blood in your body, You'll get a warm fuzzy feeling with tea and scones at about 10:00 AM and at 4:00 PM! These are as closest to authentic Irish Scones as you can get on this side of the pond.
This is so good. Just a little adjustment, I added a 2tbsp of plain yogurt, 1tbsp lemon juice and 2tbsp pineapple juice to the milk. The scones turns out moist and smells so tropical....
I wanted to try a new recipe for scones and found this one that seemed easy enough for me to make a bazilion of. It was a very easy recipe!! I tripled it at first and instead of adding the currents, I add chocolate chips (my favorite kind of scone!). I didnt change anything in the recipe, even though I tripled it except that I didnt roll it out on flour, I used parchment paper. Much easier and way less messy. I then doubled the recipe, this time adding cran-raisins instead of the currents. I also used a heart cookie cutter instead of the round cutter, just to make them "cuter". :) These are wonderfully yummy scones and were a BIG hit at my Ladies Tea at church yesterday. I even took the leftover scones and gave them to the kids in Childrens Church for their morning snack! They gobbled them right up! Thanks for a wonderful recipe! I will make these forever now!
Best Scones EVER! I've made them about six times now, and they always come out great. I've used both butter and margerine in the recipe, and I find that butter makes the scones hold their shape better, although margerine tastes just as good. This is defentely my new Scone Recipe.
I served this for News Years day brunch. I added dried cranberries and orange zest. I served with clotted cream and jam. They were great.
Light, fluffy, absolutely delish. I used Craisins instead of currants. Yummy.
Instead of using currants, I added black walnuts and dried cranberries to the recipe and served these scones hot from the oven with a scoop of vanilla ice cream. They were a huge hit. These are the best scones I've ever eaten, and certainly the best I've ever baked. Great recipe!!!
I just made it easy for me i didn't roll it out (it was to sticky):),so from now on I will use flour on my hands. I then take a pice of dough and press it flat between my palms and put it on the baking sheet. The rest is by the recipe.
Excellent recipe! Very moist, and an all around tasty scone! I sprinkled raw sugar on top too... My whole family loved them!
I made a few substitutions based on what I had in my pantry and they still turned out delicious. I used 1/2 cup of dried cranberries/blueberries (mixed), and 2/3 cup of almond milk instead of regular milk. Everything else was kept as per recipe. Since I didn't understand what was meant by rubbing the butter into the flour, I just used two knives and using criss/cross cutting motions, cut the butter into the flour/sugar mixture as best I could. After you make the well and add milk, I used a fork to stir it all then once blended, used my hands. At this point, the butter made its way completely into the mixture. I used a 350 degree oven and kept the scones in the oven for 22 minutes. Oh and in trying to keep things easy, I also did as another reviewer suggested and just created a big circular shape with dough on a large wooden cutting board and then cut it into 8 pieces like pie slices. ENJOY they were great!
My family loves it, we eat them with choc chips in lieu of currants.
This is the best scone recipe ever!! It bakes nicely (temp. was perfect for me), and it comes out delicious! I didn't use the currants, and I used soy milk instead of milk. All I had was salted butter in the house, so I used that...it worked, however, it must of slightly changed the taste.
I have never made scones before, but these turned out really well. I halved the recipe and instead of currants I used 1/3 cup semi-sweet chocolate chips. Turned out soft and delicious. This would go perfectly with tea or coffee. I'm thinking the next time I'm going to try squeezing a little orange juice into the batter (decreasing the milk by that amount), adding some orange zest and craisins instead of the chocolate chips or currants. I will be making this again and again. Thanks!
The whole process took me 30 minutes, but the freshly baked scones were gone in 15 minutes!
My daughter has made this recipe twice. Once the same as the recipe. And she made it once putting apples and a little cinnamon. Both times these scones were delicious.
This dough was extremely sticky to work with. I made the recipe exactly as the directions state. They looked beautiful but they did not taste that great. My husband said, "You can throw out this recipe" so I guess I will not be making them again.
These turned out just like in the picture, though I hoped they would rise a bit more (and look like the ones you get in Britain). Dough was easier to work with after I floured my hands well. I padded them into circles and didn't glaze them with anything. The taste could have been somewhat richer and sweeter but they were perfect with some butter and homemade strawberry jam!
My mom made scones just about every Sun when I was a kid. These taste exactly the same. Crumbly and just a tad sweet. They are killer hot from the oven with a nice slather of butter on them. This is a keeper. Thanks for the recipe !
these were nice baking powder biscuits, but tasted nothing like a real scone, nice texture, rose nice, but bland in flavor. I will go back to my uk recipe.
Did i do something wrong? The dough was really gooy and that was using 2 cups of flour.
Did i do something wrong? The dough was really gooy and that was using 2 cups of flour.
these were very good. i didnt add the currants or brush with an egg yolk and they were still perfect. next time i will cut into triangles.
These were great. I substituted fresh cranberries for the currants. And unfortunately ate 3 myself! I did add just slightly extra flour. But loved them.
No need for egg wash. Turns out great with white chocolate bits and chopped dried cranberries, or diced apple with cinnamon. Even add cocoa and chocolate chips! Have with homemade clotted cream (1 part yogurt + 2 parts heavy cream and let sit for 12 hrs covered at room temp).
Very yummy. Modifications: 3/4c wheat flour and 1c white flour. Used low fat yogurt thinned with water rather than milk. Skipped the egg yolk brush and instead brushed the scones with melted butter.
My husband loved these! I am a big scone fan and these were easy and delicious! Thanks!
Good texture, with just enough sugar. My family absolutely loved these scones!
I thought these were very good, but I will add more Splenda next time. I made the following adjustments to this recipe. I used 1 cup flour, and 3/4 cup whole wheat flour, added 1 whole egg, added 6 packets of Splenda, and used 1 cup of dried cranberries unstead of currants...(don't even know what a currant is) LOL... Scones are usually not sweet enough for me so that's why I added the Splenda. Also, I suggest not preheating the oven until you have the scones on the baking sheet. They have to rest for 15 minutes there so no need for the oven to be on that extra time. :)
I freeze my butter, then grate it into the sugar. It works well. Also I prefer to add a little white chocolate and cranberryies into the recipe and add a little sugar on the top of the scone.
The yolk gave a very strange yellow color haha... I'll brush it with milk next time. Also, I used a soft margarine instead of butter, since I have had bad experience with the butter staying in chunks and not melting properly. I added 1/4 tsp of salt, to help bring out the flavor of the other ingredients. (I'll try 1/2 tsp next time) The texture and moistness of the scones were very good, much better than all the other ones I tried that turned out dry and hard! It seemed just a little muffin-like though.
added 1 cup of chopped bosc pears and 1/2 cup craisins. skipped currants. did not knead but stirred to moisten and then baked it in a 9-inch round cake pan. made a lovely tea cake to go with coffee or tea. versatile as either a scone recipe with added flour kneaded in or a fruity tea cake baked without kneading in extra flour. will make this recipe again for a tea cake. thank you for a versatile recipe. can add chopped apples and cinnamon or any combination of fresh and dried fruit. prefer it as a tea cake to the usual scones.
Fantastic recipe - lightly sweetened and feather light! Used it at our B & B to raves from all. I reduced the sugar in the scones to 2 tbsp and mix the remainder 2 tbsp sugar with 1/2 tsp cinnamon and sprinkled on scone tops. I patted the dough and scored into 8 wedges instead of rolling it and cutting them out.
I must have done something wrong... the dough was so wet I could not cut it with a pastry cutter. I added more flour and then dropped them by heaping TB onto my stoneware. they were still moist and yummy. I doubled the recipe and used some whole wheat flour as well. I must have done something wrong w/the doubling b/c all of the reviews sound like it's an easy, no fuss recipe. Nonetheless, they were a HIT! I'll make them again and pay more attention next time.
very delicious! i will add a bit of orange rind next time as i really like those flavors together, or use blueberries. thanks for a great recipe!
I made these to take to my office with my home-made jams. What a hit! I doubled the recipe and made them a bit thinner, I got about 2 dozen. Next time, I'll try some dried cranberries and grated orange peel.
I didn't have currants, so chocolate chips it was. DELICIOUS! Will make again and again!
This was my first time making scones and these were so simple. The only reason that I rated it a 4 is because I did make a couple modifications though. First, I used all whole wheat pasty four, Second I used honey instead of the white sugar. I used a whisk to mix it into the milk mixture ( i used skim milk). Third, I added a bit of vanilla to the milk/honey mix to add more flavor. Fourth, after the butter and flour was crumbled I placed it back in the refrigerator to keep the butter really cold for about 10 minutes. I also made mine with some orange zest. yummy! great base recipe that lends itself to many different combinations. I think next time I will add some orange juice in place of the milk to add a stronger orange flavor. I think lemon poppy seed would also be wonderful!
I am eating one of these fresh out of the oven as we speak! This was my first time actually making scones, although I have eaten plenty in my lifetime. Very easy to prepare, except for dealing with the sticky dough/batter. It's much easier to just form the scones by hand then to try and roll it out and then cut. I only gave this recipe four stars because I tend to like scones slightly more dense while still being moist, but that is just my preference. If you are looking for a scone that is light and moist then this is the recipe for you. One change that I did make was that I used frozen blueberries and lemon zest instead of the currants.
Great recipe! Very flexible too! I used fructose in place of sugar and dried sour cherries in place of currants. Delicious!
These were delicious. I made them twice and the second time I threw in half a handful of chocolate chips. Wonderful. Thanks, Bianca.
These are my go to breakfast scones for company. Serve them warm with good jam or preserves, add a bowl of fresh, cut-up fruit and you have a great light breakfast in no time. I also add a little vanilla extract and whatever dried fruit I have on hand to the original recipe. I have used skim, whole and 2% milk as well as 35% cream, sour cream and even greek yogurt and these scones always turn out well.
Very simple, yummy recipe. I used cranberries and they turned out very well. Definitely a keeper for future brunches.
The best thus far of the scone recipies that I have tried! I doubled the butter, as suggested by another rater, went ahead and added a quater of a cup of flour to make 2 cups of flour. I added one teaspoon on almond extract and drizzled honey on top of them before baking. OH HOW DIVINE they came out! The honey crusted the tops and added a little more sweetness to them. The scones are light and fluffy and are divine when dipped in coffee!!
Very tasty, but the batter was a little too moist, which resulted in scones that were rather airy. I prefer a slightly denser scone, so I will use 2 c flour and perhaps 1/2 tsp less baking powder next time.
This is an awesome recipe, but being diabetic I had to alter it a bit, otherwise it would have been given 5 stars. I used whole wheat flour instead, doubled the baking powder becuz of using whole wheat flour, took the sugar out completely, didn't use the egg on top but put butter on the tops when they came out of the oven and added a 1/2 tsp of cinnamon, might even use a full tsp next time and used raising instead of currants. Everyone loved these. My younger cousin and kids are going to make these next time with chocolate chips instead. Not a healthy substitute, but they are at least eating them.
this is the only recipe for scones i’ll keep for a while, it’s simple, sweet… mm. note: waking up to a near empty kitchen, i made a few slight changes, such as using chocolate milk and not brushing them with egg, but sugar, vanilla, and cinnamon. oh and patting the dough into a circle is easy.
Great recipe! It was quite easy to make. I used skim milk, but still had beautiful scones. Also used raisins in place of currants. After making the dough, I realized I was out of eggs! I used instead 1 Tablespoon of melted butter, 1 teaspoon each of cinnamon and sugar, and brushed the top before letting sit. They were wonderful, light, and very tasty. Thank you!
i gave this a five for ease of the recipe, mine didnt rise very nicely, but it was probably something i did wrong, , I added chocolate chips and topped with a quick peanut butter icing and they were a hit with my family, I'll make them again with various add ins :)
Excellent! I used golden raisin instead of currants. Very good.
I substituted 3/4 c. of blackberries for the currents and increased the flour by 1/4 c. I omitted the egg yolk and sprinkled the tops of the scones with sugar instead. The dough was definitely messy to work with, even after adding the additional flour. I think I'll try a different scone recipe the next time.
These are the best and easiest scones to make. The trick is to grate the butter in a cheese grater to form the crumbles even better!
Good and easy. Used blackberries so I doubled the fruit-just the right amount, and they are of perfect sweetness. Oh and used cream vs. whole milk.
Perfect for a novice baker like myself. We substituted butter-flavored shortening (no butter in the house), chocolate chips (my love's favorite scone) and honey on top. Moist, flakey, delicious. Going to make strawberry next.
I found the temperature of the oven to be too hot. I didn't use currants or the egg yolk. I used 3 tbsp honey instead of sugar and used buttermilk with grated lemon rind. They turned out tasty and will make these again.
Great scones, I made these for our tea parties at work and they were delicious! Thanks for sharing!
An easy and delicious recipe. Scones can tend to be dense, but these are light and fluffy. Perfect!
Delish! Very easy to add in whatever Sweet/savory items!
I found the mix to be exceedingly gooey, far too sticky to either roll or shape and had to add extra flour just to enable this. I now notice an earlier reviewer mentioned when they doubled the recipe they did not have to double the milk...I would have reduced the amount of milk used had I read that before.
i am new to the "scones zone", i gave it 4 stars cuz it seems for me that it needs more sugar for more flavour! i didnt have currants and am not a fan of raisins so i added dry peach cut to pieces (mayb with currants it would taste sweeter), next time ill try it with more sugar as i said and nuts; am thinking almond and/or peanuts... all in all it was a good one
These scones were one of the best I've eaten.
Love this. Easy to make. I added craisins and walnuts and saved them for commuter breakfast all week.
Lovley recipe. I had tea with mine in the morning, and it made a great breaky.
Amazing!!! i substituted a half cup of rolled oats in place of the last half cup of flower to add a bit of texture. also sprinkled a bit of sugar on top of the egg yolk glaze. these were a huge hit, definitely to be repeated.
I used 2 cups of flour and frozen blueberries instead of currants. When rolling the dough into a log I rolled it in white sugar. Delicious!
This recipe was easy and delicious... I added lemon zest and used dried cranberries instead.
This was a wonderful recipe and very easy. I did add 1tsp. of real vanilla to the egg yolk for the topping. I also sprinkled course sugar on each on after they were topped with egg yolk and vanilla. I don’t care for currents so I used Ocean Spray Craisins. I had never made Scones before so I was a little nervous. However, I wish I would have made a double batch because everyone wanted more. Great recipe, I will certainly make it again.
These were my first scones, and I don't have reason to try another recipe. My family and I love them. They are moist and tender. I used chocolate chips instead of currants, and substituted skim milk for whole. Delicious!
These scones are simply delicious. I whipped them up easily and baked them in my new pan. Minor modifications include, only 4 Tbsp of sugar used in the batter, dry cranberries instead of currants, used 50% whole wheat flour and I sugared the top after brushing on the egg yolk. They are so delicious plus are incredible the next morning toasted on the griddle with butter. mmmmmm
A terrific scone recipe. I like to roll out the dough into a round and cut into pizza-shaped triangles. Less hassle than using a cookie cutter.
I followed the recipe and the scones came out very good. I did not add the egg yolk on top but followed the advice of another and added a little honey on top. The scones tasted very good, not too sweet and everyone liked them. I liked this recipe a bit better than the Huckleberry Scones recipe.
I used huckleberry and sprinkled confectioner's sugar instead of brushing the egg yolk. Turned out delish :)
Awesome scones! Swapped out the whole milk for nonfat vanilla yogurt plus some lemon juice, and used frozen blueberries instead of currants. Just make sure to mix the dough thoroughly before adding the berries so that they don't burst (different timing than with currants).
they turned out amazing..i had no milk, so i used a mixture of evaporated milk with water...they were yummy..
absolutely superb !! MUST TRY !! soft and fluffy, the top was soft, the bottom gave a slightly crispy texture. instead of the egg, I used milk with honey, melted. incredibly delicious !!
Very easy scone recipe! The egg yolk basically gives the scone a yellow look and a slightly eggy taste. I used frozen blueberries and they turned out great!
Texture was lovely BUT something is missing...a bit bland...rather like a glorified baking powder biscuit.
I love this recipe. It was so easy and they are delicious.
Great scones! I didn't use the egg yolk, and by the way, chocolate chips do work. Good stuff, very fluffy.
Amended review: I had written how much my family LOVED these, but making them a second time they were so sticky and moist I almost threw the whole glob out. USE MORE FLOUR. Additional flour and kneading didn't harm the scones a bit. **I had no currants and my family isn't crazy about raisins, so I added 1 tsp of vanilla and 1 T extra of sugar to compensate. Even my husband who isn't a fan of sweets said this was "perfect".
So easy I made them on a weekday morning! I used soymilk instead of whole milk and chopped dates instead of currants. The dough was very sticky so I just cut it into wedges instead of stamping out circles. Not too sweet & they had a perfect texture. Great with coffee or tea. My kids each ate 2 of them! We will make these again!
really good scones. not quite as flaky as i expected but yummy nonetheless. i added 1tsp cinnamon and left the currents and yolk topping out. will definitely make these ones again
I made these with cranberries, to rave reviews from my friends who came over for tea.
Easy to make and really delicious!
Super good and easy. Thanks for the recipe.
I changed this recipe to accomodate my daughters milk allergy. Made it with dairyfree margarine (ice cold) and vanilla rice milk. It was delicious and moist. This is the second time I'm making it, we can't get enough. This time I made it with craisins, last time with raisins. Very easy too.