Scones to die for

From: No MSG!

On Nov 14, 2009

This is a yummy, easy recipe. I used half white wheat flour for added fiber/vitamins. This made the dough a little drier than it would normally be and so not as sticky as scone dough usually is. I turned it out on my baker's mat and had to knead a bit more. I patted it into a circle and used my pizza cutter and made 8 scones. I also chopped by cranberries to better distribute the sweetness. And, I didn't have cream so I used 1/2 and 1/2. I think I will increase the lemon zest next time because we really like the lemony flavor and I will add some pecans. This would also be good with currents. I forgot the sugar cream mixture on top this time and it was just fine without it. I served them with butter and strawberry preserves. Yum!

From: Chef #1247750

On Oct 19, 2009

Had a tea party for four friends and made these. LOVED THEM! Just the right amount of taste. I followed another reviewers' suggestion and wrapped clear wrap around it and put it in the freezer, about 15 min later I brought it out, placed it on a cookie sheet and with the wrap still on top, flattened it out a bit and shaped it into a large circle. I then cut eight wedges and with a spatula seperated the scones out and baked. They toasted nicely and were such a treat fresh out of the oven. I am definitely going to me this again and again and again!!!! thank you for the simple and excellent recipe.

From: truebrit

On Aug 10, 2004

I've made these scones umpteen times now, and have finally got around to posting my review! They are delicious, far better than the recipe I previously used. I've had many friends try them, and everyone has been impressed. One adaptation I used is to place the 'ball' of dough directly onto the ungreased cookie sheet instead of patting it out on a counter. (Less mess!) After patting it out, I use a spatula to gently separate the scone wedges, so there is space between each one. I like to serve these warm with butter and perhaps a dab of jam. This one is definitely a keeper!

From: denizkizi

On Jun 18, 2004

Oh Ann! Wow great recipe. My dough was a little too gooey to make into a ball so I added a bit more flour and when it was still not manageable I put the dough into the freezer for about 5-7 minutes and only then was I able to make a ball and cut them up. They still turned out great*tip: they expand a bit so leave at least 2cm between each scone.