Cranberry Scones

This is a PERFECT recipe. Don't be confused by the instructions to knead the batter. I think the author just means to mix the berries and nuts well. Instead, I dropped rounded spoonfuls on a baking sheet and baked at 375 for 20 minutes as instructed. These scones couldn't have been any better from a New York City bakery! I've made three batches of this recipe in one week and everyone who has tried one has raved (and everyone thinks they must be so hard to make! I've got them fooled!) I use the Crasins found next to raisins and leave out the sugar and orange. For variation, I've substituted chocolate chips and walnuts. DELICIOUS and PERFECT every time!!!

I substituted 1/2 cup plain yogurt for the half and half cream so they were not a liquidy as some people may have found. I also added white chocolate to the center. My roomates can't wat until I make them again!

I hate to give a bad rating for this recipe because it looks so yummy and has potential, but it was an absolute disaster! The recipe calls for way too much cream and not enough flour. My "dough" was the consistency of muffin batter and I followed the recipe exactly. Kneeding it was out of the question.

This was so good. I used dried cranberries instead of fresh, delicious. I also used sliced almonds instead of walnuts. Instead of half and half, I used one cup of vanilla yogurt and 1/4 cup of skim milk. I dropped tablespoonfuls and it made 15. They baked in 17 minutes. They were fast and easy. I can't wait to try it again.

As other people mentioned, I had to add some extra flour because the dough was too sticky. I also used dried cranberries (5 ounce bag) as fresh ones were out of season. I added a little water to the dried cranberries so that the sugar would stick. The scones turned out better than I thought they would as I was scraping the still sticky dough off my counter. My brother, who is quite stingy with compliments, said "they were good," which is top rating coming from him. Thanks for the recipe.

We're big scones fans around here and these were excellent. I did add a touch more flour, though scones make a sticky dough. I also drizzled an orange glaze over them when slightly cooled to make them like the ones we get at Starbucks! Very good.

I never made scones before, but I found the dough to be a bit fussy. I had to add more flour to make it a workable dough to roll. I rolled it into a 10 inch circle and cut it into 12 wedges with a pizza cutter. I added cinnamon instead of nutmeg. The scones had nice texture and flavor.

Made these for Thanksgiving. The dough was extremely sticky, however with additional flour it was just fine. I omitted the nuts and used craisins instead of fresh cranberries. A real hit. My Mom was disappointed that she didn't have one to take home.

VERY delicious and they come out looking and tasting like I hoped! And fun to make! I took another reviewers advice and used a small containor of plain yogurt and it was great. Dough will be sticky, so have extra flour on the side for your board, hands and utensils!

Made these scones for Thanksgiving and was thankful that I did. Thye were wonderful. I did not knead by hand as they were kind of sticky I just mixed in the bowl until they were combined but not over worked. I did not add extra flour as I did not want them to be to tough. This recipe is perfect and you get a nice fluffy scone that is not as dense and others I have tried. For the others that complained that this dough was to sticky you dont want a heavy scone and this is not heavy and yes it does spread when you bake it. if you use two cookie sheets and place the dough on it and shape it with your spatula they do turn out perfect. The only change I made was to use lemon zest as I did not have any oranges. I have tried other recipes that use lemon with cranberries instead of orange and it is a nice surprise when you bite into it and get the refreshing lemon burst. Loved these so much I am making another batch right now. This will be the only scone recipe I will use. Despite a few of the low ratings this really is the best scone recipe. The only thing I can say is that they bake much better in a gas oven than electric. I have used both and they seem to spread more in an electric oven.

These scones are really good. I needed to add about 1/2c more flour, and I substituted dried cranberries for the fresh, and they were exceptionally good. Oh my!

yummy, flavorful, especially around Christmas! Only, the dough IS too sticky to think about kneading.

My husband loved these. Scones were wonderful, very hard not to eat too many.

I made these twice over the last week because my grandmother and I liked them so well. Only problem is the sticky dough...whoever thought that it was possible to knead this was insane! Second time I made them, I just poured out the dough into two circles on the cookie sheet and just cut them into wedges after they were baked. I'll try adding more flour next time.

I love this recipe. Made the scones for Mother's Day brunch and they were a big hit! No leftovers. I took the advice of previous reviews: dropped dough by the spoonful on cookie sheet, brushed with egg wash and sprinkled sugar on top of scones and substitued orange craisins. Great flavor and beautiful scones.

The recipe needs a bit more flour than is recommended. I had to add about 1/2 cup. The results were great, however!

These were a very bad thing for my family to have discovered. They are not overly sweet, which I love, and they are addictive. The only change I made to this was to dribble on a little orange glaze over the top of the warm scones, and I think it really finished them off nicely. They remind me of Christmastime. And it helps that my kids eat the heck out of them!

Tried this recipe yesterday, and I'm making another batch today! They are really delicious. Yes, the dough is a bit sticky, but the finished product is slightly moist, not like some scones that are almost too dry to swallow. I avoided actually adding more flour to the mixture, but I did dip my fingers in flour before trying to pat each half of the dough into a flat circle. That seemed to work fine as far as making the dough a little easier to work with.

i had to substitute cherries for cranberries because in the winter my grocery store has very limited fruit supply. also, i had to add flour because when i added the cream and egg it didn't quite make a 'dough'

I loved this recipe!! I used the new orange flavored crasins and they gave it a great flavor and I omitted the sugar as they were already sweetened. My husband who hates scones said that he liked these because they were not as dry and crumbly as others he has had.

taste like muffins - good flavor and lot's of crunchy outside. had to add more flour, it was like the ratio was wrong because the dough was way too sticky to work with.

I have no idea how these taste, as they are still in the oven. I wish I had read these reviews first; I usually do that. The dough was wayyyyy too sticky. So I figured I'd do drop scones instead of rolling them out. I have made scones that way before. Well, these are in the oven and are all spread out. I'm sure these need at least 1/4 to 1/4 cup more of flour. What a waste of good ingredients.

I was a little worried making this, I've never made scones before. They remind me of tea biscuits. The dough is VERY sticky. When I separated the dough and cut them in to wedges, I used flour dusted wax paper to set the dough on and extra flour as needed. You're triangle wedges will not be the exact same size but don't try to get them perfect. I found that when I put them on the cookie sheet I was worried by their appearance, but as they came out of the oven they looked good. In the end the taste made up for the trouble. I wouldn't make these everyday but they are a great treat throughout the holiday season. My rating is a 4.5 for taste and a 3.5 to a 4 for ease. Thanks for the recipe!

Tried this out a while ago. Used rasins instead of cranberries and it turned out great! It's so easy to do too. For more color though, I brushed the top of each scone with eggwash (eggyolk+milk) so that they come out Golden Brown after baking. Received great reviews from my family. Enjoy!

A lovely, soft scone. The batter was definitely softer than "kneadable", so I just dropped it in mounds onto the baking sheet and flattened them a bit. The flavor is great- the citrus really compliments the cranberries.

The recipe doesn't really say when to add the fruit/nuts, so I did it after the wet ingredients and kneeded it in. Turned out really well!

Nice scones, but they are more like muffins than scones to me. I've made a lot of scones, and the batter tends to be very sticky, but this, as a few other reviewers mentioned, was more like muffin batter. Not to be derailed, I added some more flour and plopped the circle of dough batter onto a plastic, oven safe mat, then used a pizza cutter to make lines before going in the oven. They turn out soft and a little moist, unlike scones. They taste really good, though, and I'm sure would make great muffins or round scones. Since I really wanted the traditional shape of scones, I just went with it. If you want more traditional scones flavor, I'd use probably at least half the liquid at least initially and then go from there. The cranberries, while great with the tartness, probably also adds to the wet factor, so you could try dried cranberries and eliminate the white sugar as well instead. Thanks for the recipe!

These were very delicious. I used an ice cream scoop to portion out the dough instead of forming it into circles and cutting it. I ended up with 8 scones this way and plan to use a smaller scoop next time and shorten the baking time.

These are great! I followed the original recipe and the dough was PERFECT! Not too sticky or too dry. The taste is out of this world and I am going to try the orange glaze on a few to see how that is. They are just fine without though. Can't wait to try the recipe with different extras as suggested in other reviews. This a real keeper ....soooo easy!

I substituted fresh blueberries halved for the cranberries and omitted the walnuts. Once everything was combined the "dough" had the consistency of a muffin batter and was incredibly sticky. It was impossible to knead or roll out. I added about 1/2 cup of flour as suggested by other users but the consistency still wasn't thick enough. In total I probably added 1.5 cups of flour just to make the batter workable. While they look great, they came out quite bland in the flavor department. I doubt I'll try this recipe again.

I followed the recipe (almost) exactly, adding a bit more fresh cranberries (half of a small bag) and a bit more chopped walnuts (about 3/4 cup). The dough was sticky, but not so much that it couldn't be folded over on itself in a light kneading on a board with about 1 tsp. of flour. I topped the scones with coarse sugar before baking rather than make a frosting to drizzle on. I highly recommend this recipe. The additional cranberries and walnuts ensure some in every bite. Delicious and beautiful!

A word of warning to viewers... don't substitute orange extract for the orange zest. I was out of oranges so I decided to use orange extract. The alcohol reacted with something in the recipe and the dough turned a bluish-green color. The scones tasted ok, but they were so hideous colored that I had to throw them out.

Just baked these today! I used frozen cranberries and substituted plain yogurt for the cream. I ended up needing to add an entire extra cup of flour because following the recipe exactly gave me soupy "dough." I also made a tasty glaze for them using powdered sugar and orange juice squeezed from the orange used for zest. Tasty!

This is by far, my favorite scone recipe!! I think the key to this recipe is letting the dough rest in the refrigerator for 1/2-1 hr. This made my scones really light and fluffy! As most have done, I've tweaked the recipe according to my own taste. This includes just 3/4 cups of craisins (fresh cranberries are hard to find year round, and 1 cup of craisins was just a little much for me), and a little over 1/4 cup of brown sugar (for the scones to be a little more sweet). The stickiness of the dough doesn't bother me b/c I end up not having to kneed it. Instead, I slowly pour in the cream and egg mixture while using a spatula to mix everything in until it's moist/sticky. I usually end up not using all of the cream/egg mix, and use the rest as a glaze for the scones. Then I top off the glaze w/ a sprinkle of sugar. =) Compared to other scone recipes that I've seen, this is a really healthy alternative.

This was my first time ever making scones. I appreciated the ease of the recipe and the simplicity of the incredients (everything almost always in my pantry). The only change I made was using dried cranberries as that is what I had on hand. The only thing preventing me from giving this recipe five stars is the fact that the dough was extremely sticky and difficult to handle and I had to flour both my hands and the board more than "lightly" in order to make the rounds and cut them into wedges. That done, they baked up perfectly: Not at all dry/crumbly and were very flavorful. My sister and I enjoyed them with our after-dinner coffee. Will definitely be making these again in the near future. Thanks, Cristina Gomez, for this wonderful scone recipe.

Made these with my 3-yr-old twins who love to "make-a make-a" anything with me. They were very easy to make, exceptionally fragrant, moist and flavorful. I made two batches and they kept well in a zip-top bag for 2 days, after which everybody asked me to make more. One batch I made with the fresh cranberries as the recipe called, and one with cranberry raisins. Both were excellent.

Delicious! Worked out great, the first batch was gone right out of the oven, so I had to make a second batch on the same day. Used dried cranberries and omitted the white sugar, and mixed 1 3/4 c white flour with 1/4 cup whole wheat flour for a healthier alternative.

I made a couple of adjustments to the recipe. I only used one-half cup of 1/2 and 1/2 which was plently of liquid. I did still need to add a bit more flour when I kneaded the dough. I dusted the top of the scones with bakers' sugar before baking. I brought them for a "food day" at work. They were very well received.

Serve these bad boys warm with some lemon curd spread on top and their pretty good. Would give it 5 stars, but we aren't real big scone fans and jsut made them for dad and company.

Very tasty! I used vanilla yogurt and heavy cream instead of the half and half and they turned out great!

Amazing recipe! I used orange flavored Craisins and help back 1/4 cup of the half and half. They were easy to shape and the finished consistency was perfect. My friends loved them so much that I gave all but one away. Delicious! Thanks!

Wow, these were really good! My family loved them and they don't normally like scones. I didn't have half and half so I used a half cup of milk instead. The batter was still very moist so I added an extra 1/4 c of flour to coat it. Also didn't use the nuts or orange zest. These were really moist, which I liked. Next time I think I will try blueberries instead.

I made these for breakfast Christmas morning. These were great! I left out the walnuts due to nut allergies in my family. I also skipped the kneading and dropped the dough onto a parchment covered cookie sheet by spoon. I made 20 small scones.

This is so good! I didn't have half and half so I substituted 1/3 heavy cream and 2/3 buttermilk and it was perfect. I had to bake them a little longer (10 minutes) but I think that's because I used a stone instead of a sheet pan. Anyway, the texture was perfect. The dough was a little sticky, but I added 1/4 cup more flour and it made it more manageable (but still sticky enough!). YUM.

I made these for Christmas morning and my parents loved them! The were fluffy and tender. In place of the half and half I used 1/2 cup of lowfat plain yogurt and 1/4 cup 2% milk.. I thought this gave a good consistency - the dough was a bit wet but it formed into circles easily enough. Also, I made 8 larger scones instead of twelve, partly because I did not realize quite how much they would rise and expand when baked. I would definitely recommend using a large cookie sheet and leaving ample room in between the scones. Parchment paper made for easy cleanup. Overall, a delicious recipe.

The scones were actually quite tasty. I substituted slivered almonds for the walnuts. But, the batter was really wet (noted by some others), and the scones ended up almost having the consistency of bread rather than the satisfying denseness of a scone.

Great recipe but I did make some changes. I used heavy cream (only because I had some that needed using up) I used white chocolate chips instead of walnuts. Do not overmix or knead the dough. I simply grabbed a blob (2 tablespoons or more) and plopped them onto a cookie sheet with parchment paper. Yummy

I made this recipe for a Christmas Breakfast. They turned out really well. I didn't use half-and-half because I didn't have any on hand, so I used about a half cup of 2% milk. I used dried cranberries instead of real ones because the flavor isn't as bitter and is more sweet. I didn't have to mix them with water as one person did, since the sugar seemed to stick pretty well. I skipped out on the walnuts. Overall it is really good recipe and most everyone liked them.

These were fabulous! I used half cream/half milk because I didn't have any half-and-half, left the cranberries whole, and used ground pecans instead of walnuts. After baking, I used some of the juice from the orange I zested and combined it with a cup of powdered sugar to brush onto the warm scones. Perfect cold weather breakfast treat!

Loved these..and i am a scone snob..very light and soft. Not crusty hard and dry like some scones. I added white chocolate chips and used whipping cream. Then I drizzled orange glaze on top while warm. Also just dropped by spoon onto baking sheet..turned out perfect and very tasty.

I made the recipe as is except for the walnuts. The dough is indeed too sticky, and I was scrupulous about keeping the butter cold, cut in like a good pastry, and not over-handling the dough. I would definitely reduce the half and half from 3/4 of a cup to 1/2 cup, but add about one more tablespoon of butter to make up for the fat loss. The flavor was good - just the dough was not very workable, and the texture was too soft for scones.

Used craisins so did eliminated step with sugar and orange. Used Splenda brown sugar blend - otherwise followed recipe exactly. Looking forward to trying with other additions (e.g. chocolate chunks, raisins, etc).

These are delicious! They turned out just as I had hoped - not too sweet, not too heavy, and with a great balance of orange and cranberry. I enjoy having one large scone for breakfast so after dividing the dough into half I cut only four wedges, not six. I also sprinkled a touch of cane sugar on the top of each and baked them for 18 minutes. They came out perfect! Thank you for the recipe.

Very easy to make and tastes wonderful. Scones are a bit sticky from my experiences, so that wasn't a surprise to me. My entire family loved it and it's a way for me o use cranberries.

Great recipe! I used toasted almonds instead of walnuts, due to allergy, but they are fabulous! Took them to a cookie exchange and they loved them too!

This is a great base recipe. I made a few changes which is the only reason I have it a 3. Instead of nutmeg I used cinnamon, instead of cream I used a 1/2 cup of far free Greek yogurt. I did not add the nuts. I also cut the orange after zesting and used half of the juice. I just dropped spoonfuls onto the cookie sheet instead of shaping and cutting it. Amazing!!!

Best scone recipe I've tried...and I've tried a bunch of them! Very light...not as heavy and "biscuity" as most..Our favorite so far! Wonderful with a cup of hot tea!

This is delicious-just took my first batch of these out of the oven. They are tender, moist and oh so lovely. I made a few tweaks only because it's what I had on hand. I used fresh cranberries, which I chopped coarsely in the food processor with the walnuts and then set aside and dusted the berry/nut mix with 1/4 c white sugar. I omitted the nutmeg, but I placed the other dry ingredients in the order given, into the work bowl of the processor and pulsed a few times. I added the butter cubes and pulsed a few more times, till it resembled corn meal. I used 1/2 c vanilla Greek yogurt in place of the half and half, and and added 1 tsp of vanilla extract, and beat it with the egg before adding to the work bowl. Pulsed a few times. Turned out on a floured board and kneaded maybe 5 times, shaped and cut as directed. Baked on a buttered and floured baking sheet as instructed. I will be making these again.

They taste really good, but they were a mess before they baked. They were way too sticky, so I added flour so I could handle them and get them onto the baking sheet.

Great recipe! My mom is a big scone fan so I whipped these up for Mother's Day morning w/ some butter and preserves. She loved them! I didn't have fresh cranberries on hand so I used dried cranberries, and I also did not have any half & half so I used about 1/2 c plain yogurt & some nonfat milk. I decided to spoon the batter into heart-shaped muffin tins and they turned out super cute. I lightly patted the dough into the tins w/ a bit of water on my fingertips, it helped keep the dough from sticking on my hands. Definitely a keeper recipe I will be making again, maybe next time w/ chocolate chips!

Very good. Used craisins since I didn't have fresh cranberries on hand. We enjoyed them for breakfast this week. Will be making them again!

Did not care for this.

These were such a delicious treat. We threw in craisins because I didn't have enough cranberries and they were just as yummy, a bit sweeter. I used a basic sugar glaze recipe and did some zigzags to make them look pretty and a bit sweeter, cause I have a sweet tooth. Everyone loved them, and they looked expensive like they came right out of Starbucks.

I made this recipe after reading the reviews, so I added an extra 1/2 stick of butter and half cup of flour, also substituted frozen blueberries for cranberries. They were still too sticky to knead, so I just formed the dough into 2 circles on a cookie sheet and cut into triangles. Absolutely not a scone, but a tasty cross between a muffin and a cake. We liked them as they were tasty, but the texture was simply not sconelike at all. I'm still looking for a wonderful scone recipe.

a great recipe - a bit more work but well worth it!

good flavor and easy to make, i'll probably add about 1/4 to 1/2 cup more flour next time so they don't flatten out so much.

Loved this recipe! Lost of folks said it needed a dash more flour so I did that, but then I needed to add a bit more cream to even it out, so all in all, leave it alone I think. Also, I used blueberries and had to kind of make them cookie shaped, but with an orange glaze this was lovely. Thank you for a great recipe and I hope to see more from you!

These are good scones, but I'll make a few modifications next time around. As with other reviewers, the dough ended up WAY too sticky. I ended up using much more flour just to handle it. I may try the yogurt suggestion next time. The taste though is very good, and they ended up nice and moist with a nice burst of that tart/sweet cranberry in there. Thanks!

These scones are DELICIOUS. I may have changed the recipe enough that I can't give an honest rating/review, but I still highly recommend it. I used cinnamon instead of nutmeg, dried cranberries instead of fresh, and I omitted the nuts. I didn't have an orange or half-and-half on hand, and ended up using orange yogurt and a splash of milk (until the texture was dough-like) in place of them. I also baked them as drop scones rather than fighting the dough into shape. My husband and I both love them and will likely be making another batch soon!

First time making or eating scones.... I read all the reviews and made a few adjustments. I used raisins and cinnamon, instead of cranberries and nutmeg, and evaporated milk instead of half and half since that is what I had on hand; otherwise I followed the ingredients. I stirred the ingredients together rather than trying to knead it. After mixing the egg/milk mixture in with the dry ingredients, I allowed it to rest for about 5 minutes or so. The mixture was sticky, more like a thick batter than a bread dough, but rather than add additional flour to be able to roll, I just used a serving spoon and spooned portions onto the baking pan. The end result was nicely browned on the outside and tender inside. With butter and jam, my family gave them 2 thumbs up! I will be making them again. Thanks!

I've made this recipe several times, and it always draws rave comments. The only alteration I'd recommend is to use a little more flour, maybe 1/4 cup. Also, I prefer more traditionally shaped scones, so I shape them into balls on the cookie sheet. Enjoy!

Very good. And relatively easy. Forget the kneading part. It's too sticky. I used almond milk and it was wonderful! Will make these again.

I did this recipe as directed. Yes, the scones were very wet with the batter, so instead of adding so much flour, I simply split the recipe in half, dusted them with flour, then put each into a sprayed glass bread pan. No rolling, no fuss, and easy to cut into triangles after they cooled. Now I need a glaze recipe of some sort.

I loved these. I made them essentially the way the recipe called for, but I added a few drops of lemon extract and orange glaze. I counter acted the stickiness others reported by rounding the flour measurements. My king never had scones before. He ate them all in one sitting.

After reading the comments, I used only 1/2 cup of cream. NO KNEADING for scones, and I have the KAF mini scone pan that I use for brownies as well. Love the crispy edges.

I love the flavor of this scone. I did have to make a few adjustments when I made them. I too found the batter a bit sticky and hard to work with even on a floured surface. I used a cast iron scone pan which makes 8 scones and the batter did fill all 8 molds. I simply spooned portions of the sticky dough in the pan and baked them. It took mine about double the time to bake. It was worth the wait. They were simply deeeeeeeelicious. Gave some to a few co-workers. So nice and moist and such yummy flavor. I topped them with a bright orange flavored powdered sugar glaze. For sure will make these again.

Flavors are there, but I couldn't grade the texture because I kept having to add more flour - maybe 3/4 c more - and the dough became gluey. Way off on the liquid to dry ratio.

These were better than I was expecting... I was thinking way to much sugar and liquid; but wanted to give it a try anyway. I only needed 1/4 c more flour to get the dough to a good scone consistency. I did brush a little half and half on the top to help w/ the browning. To get the proper thickness I was only able to pat out into one 8" round and cut out 8 scones. Not sure I will make again, I don't feel the brown sugar added enough "umph" to make it worth changing from my normal cranberry scone recipe.

I left out the nuts and instead put in white chocolate chips! Delicious! Can taste the nutmeg flavor too.

As a previous reviewer suggested, I substituted 1/2 cup yogurt and a splash of heavy cream and milk for the half and half. I also substituted a couple splashes of almond extract (approx. 1t) for the orange rind and nuts. Delicious!

I am not sure what I did wrong but I did not wnd up with a dough, just a batter, so I kept adding flour until I could shape it....

I took these to a pre-Christmas celebration and I got rave reviews ("best scones I've ever tasted" from my mom!). For those that complain the batter is to runny, make sure to beat your cream and egg for awhile, do not just mix it. I had no problem kneading the dough or shaping it to cut perfect looking scones. I used craisins and toped with Orange Glaze 1 from this site. Wonderful!

delicious. whole family loved it

These are very good ! I made a confectionary sugar glaze with almond extract to drizzle over them. Definitely will save this recipe and make many more times ! Thanks for sharing this.

I have now made this a couple of times and love it! Great reviews from those who tired them.

I've never had sconed before, so I didn't really know what to expect, but I think they turned out well. The orange zest is really important, and I topped with 'Simple Orange Glaze' from this site, which gave them the extra sweetness I was looking for.

Just as the other reviewers said, a little extra flour makes these scones absolutely delicious! I'll be making these again...

Delicious! I traded out the walnuts for flax seed and used 1 tbsp orange juice instead of orange zest. They came out moist and flavorful!

Good scones, I followed the recipe exactly and the dough was way too sticky as others have mentionned. I did need to add more flour. Very good with coffee.

Delicious! For half the dough I added semi sweet chocolate chips. Both were good but liked it best without the chips. My parents loved them!

I added more flour, just as others have mentioned. I also doubled the amount of cranberries called for and tripled the orange zest. I didn't include the nuts. I was worried that I had overdone it, but they actually came out really well. I don't like it when scones are too thick, so I was happy with this recipe.

Just awesome! We loved this!!

This was pretty good. They had a strange texture, maybe because I didn't add enough extra flour and the dough was moist. They tasted good, just didn't look the best.

VERY GOOD as the recipe is. I made two circles over a baking sheet, mark the sections with a knife and put them in the oven. At 3/4 baking time cut wedges all the way through and brushed tops with 2 tablespoons of the cream/egg mix. I happen to have some bittersweet ganache leftover, took scones out of the oven and just for fun drizzle half with the chocolate... My family and I found that this little addition improves and enhance the flavors to make them EXCELLENT!!!

Love love love this recipe! Have made it twice this week!

Delicious scones! Like others have said, just skip the kneading and plop 9-12 spoonfuls of dough on the baking sheet. I served these with strawberry jam and mock Devonshire cream -- everyone had seconds!

These taste fantastic!! I ended up making them with yogurt (vanilla) instead of the half and half. The flavor was great. The dough was a little loose so I worked it a little too much...next time I'll know

I used only 1/2 cup of half and half. Worked great and tasted great

Great recipe! It worked perfectly as it's written!